Pommard cooking weekend menu. October 2025

Welcome lunch

Jambon persillé
Jambon cuit
Oysters
Œufs mimosa with caviar
Walnut and goat cheese salad

Dessert
Pain d’épices de Dijon
Nonnettes

Dinner

Appetisers
Buttery mushrooms with shallots
Boudin with caramelised apples
Œufs en meurette
Vichyssoise – leek and potato soup

Main course
Confit de canard
French fries
Salad with mustard sauce

Dessert
Gateau Basque

Second day menu

Lunch
Poached seafood plate with lemon aioli
Tourte au chèvre ou aux cèpes – pie filled with goat cheese and herbs
Salad with walnuts

Dessert
Simple fromage frais with dried fruit compote

Dinner

Appetiser
Anchois de Collioure on toasted bread
Pâté en croûte with foie gras and hazelnuts
Smoked trout served with crème fraîche

Main course
Coq au vin
Creamy and buttery potato purée
Salad with a classic French dressing

Dessert
Oeufs à la neige (Floating islands)

Third day lunch

Appetise
Gougères baked with smoked trout
Homemade puff pastry tarte flambée
Garlic prawns

Main course
Pôchouse – local fish stew
French fries

Cheese selection

Dessert
Morning bake
Tartouillat
Petit Beurre cookies
Tarte à la confiture de cassis

Cheeses
Bleu de Gex
Comté
Délice de Pommard
Brillat-Savarin
Morbier
Époisses
Aisy Cendré
Charolais
Cîteaux