{"id":411,"date":"2019-12-07T14:46:13","date_gmt":"2019-12-07T14:46:13","guid":{"rendered":"http:\/\/hostellerie.traffic-influence.net\/?page_id=411"},"modified":"2026-04-02T11:51:07","modified_gmt":"2026-04-02T11:51:07","slug":"menus","status":"publish","type":"page","link":"https:\/\/www.hostelleriedheloise.com\/en\/restaurant-cluny\/menus\/","title":{"rendered":"Menus"},"content":{"rendered":"
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La Table d'H\u00e9lo\u00efse menus<\/strong><\/span><\/h1>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Discover our menu and flavors<\/strong><\/span><\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tDownload our menu<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Chef Patrick Dutartre, his wife Nathalie, and their team are pleased to welcome you and thank you for your trust.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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We wish you a pleasant time with us.
\nEnjoy your meal!<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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*******************************<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Nos diff\u00e9rents menus
Tous les plats peuvent \u00e9galement se choisir \u00e0 la carte<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The Flavors of H\u00e9lo\u00efse<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Amuse<\/strong> bouche<\/strong><\/p>

*********<\/strong><\/p>

Le p\u00e2t\u00e9 cro\u00fbte de volaille<\/strong><\/p>

Pickles d’oignons rouges et de choux fleurs, chutney de figues<\/p>

or<\/b><\/p>

Les asperges, oeuf parfait, betterave en \u00e9mulsion, cuite et crue<\/strong><\/p>

or<\/b><\/p>

Les 12 escargots de Bourgogne traditionnels au beurre persill\u00e9 et aill\u00e9<\/b><\/p>

*********<\/b><\/p>

Le fl\u00e9tan \u00e0 l’huile d’olive<\/strong><\/p>

Risotto de riz noir, brunoise de carottes, beurre blanc<\/span><\/p>

or<\/strong><\/p>

L’agneau en 2 fa\u00e7ons :<\/strong><\/p>

La selle farcie \u00e0 l’ail des ours, la souris en nem aux \u00e9pices \u00e0 pain d’\u00e9pices<\/strong><\/p>

Pommes rate primeur, endive glac\u00e9e \u00e0 l’orange, jus court d’agneau<\/span><\/p>

or<\/b><\/span><\/p>

Le boeuf en pav\u00e9 de coeur de rumsteack<\/b><\/span>\u00a0<\/span><\/p>

Fondue d’\u00e9chalotes, feuilles de salade<\/span><\/p>

Sauce au vin rouge, gratin dauphinois<\/span><\/p>

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The discovery of different cheeses<\/strong><\/p>

or<\/strong><\/p>

Fromage blanc aux myrtilles ou miel ou cr\u00e8me<\/strong><\/p>

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Le chocolat en boule fondante<\/strong><\/p>

Confiture de lait, glace vanille, framboises et chocolat chaud<\/p>

or<\/strong><\/p>

L’ananas et le miel en chaud froid<\/strong><\/p>

Glace yaourt, tuile croquante<\/p>

or<\/strong><\/p>

Les fraises et la pistache<\/strong><\/p>

Cr\u00e8me de pistache, fraises en jus et fra\u00eeches, meringue\u00a0 \u00a0<\/p>

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Desserts to choose at the beginning of the meal.<\/strong><\/p>

Menu with cheese\u00a0and<\/strong> dessert : 49\u20ac<\/p>

Menu with cheese\u00a0or<\/strong> dessert : 43\u20ac\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Discovery menu in 6 courses<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ce menu est servi jusqu’\u00e0 13h30 pour le d\u00e9jeuner, et 20h30 pour le d\u00eener.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Appetizers<\/b><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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******************<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Les asperges, oeuf parfait, betterave en \u00e9mulsion, cuite et crue<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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******************<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Le p\u00e2t\u00e9 cro\u00fbte de volaille<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Pickles d’oignons rouges et de choux fleurs, chutney de figues<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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******************<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Le rafra\u00eechissement glac\u00e9<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Sorbet cassis et Marc de Bourgogne<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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******************<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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L’agneau en 2 fa\u00e7ons :<\/strong><\/p>

la selle farcie \u00e0 l’ail des ours, la souris en nem aux \u00e9pices \u00e0 pain d’\u00e9pices<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Pommes rate primeur, endive glac\u00e9e \u00e0 l’orange, jus court d’agneau<\/p>

or<\/p>

Le fl\u00e9tan \u00e0 l’huile d’olive<\/b><\/p>

Risotto de riz noir, brunoise de carottes, beurre blanc<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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*******************<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Le<\/strong> fromage blanc <\/b>servi nature ou cr\u00e8me ou miel ou confiture de myrtilles<\/p>

or<\/p>

The discovery of different cheeses<\/strong><\/p>

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Le chocolat en boule fondante<\/b><\/p>

Confiture de lait, glace vanille, framboises et chocolat chaud<\/p>

or<\/p>

L’ananas et le miel en chaud froid :\u00a0<\/b><\/p>

Glace yaourt, tuile croquante<\/p>

or<\/p>

Les fraises et la pistache<\/b><\/p>

Cr\u00e8me de pistache, fraises en jus et fra\u00eeches, meringue<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Desserts to choose at the beginning of the meal.<\/strong><\/p>

Menu with cheese\u00a0and<\/strong> dessert : 60\u20ac<\/p>

\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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A few words<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The dishes offered on our menu are made on-site using fresh and raw market produce and seafood, depending on the season. This means that the menu changes regularly to incorporate the freshest and most seasonal ingredients available.<\/p>

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As a result, it is possible that on occasion, a certain product may be unavailable and we apologize in advance for any inconvenience this may cause. We strive to provide the best possible dining experience and will always offer suitable alternatives if necessary.<\/span><\/p>

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Any changes to the menu will be charged \u00e0 la carte<\/p>

At the end of the meal, we suggest combining the pleasures of coffee with the ambiance.
The comfortable and warm atmosphere of the small lounge or the outdoor arbor, depending on the season, offers the perfect place to enjoy your coffee or beverage of choice.<\/p>

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*Our ice creams, sorbets, and bread are not made on-site.
*Our meats and poultry are born, raised, and processed in France<\/i><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Notre \u00e9quipe<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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  • Cleveland en cuisine<\/li>
  • Nicolas et Yanis en salle<\/li>
  • Amandine en chambre<\/li>
  • Hugo en plonge<\/li>
  • Xhemile en assistante dans les diff\u00e9rents services<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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    Services<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    We are also available to work with you to plan and organize your meals
    d\u2019anniversaire et de f\u00eates, rencontres familiales, banquets, repas d’entreprise, de groupe divers, cocktails\u2026
    Nous vous accueillons dans nos deux salles de restaurant (v\u00e9randa et salle \u00e0 manger), nous proposons \u00e9galement notre grande salle banquet pouvant accueillir jusqu\u2019\u00e0 70 personnes.
    At your disposal, our bar lounge to enjoy an aperitif, chat, or simply
    spend a good time after your meal. (Opening hours are the same as the restaurant)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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    Opening days<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Restaurant closing:<\/strong>
    Notre restaurant est ferm\u00e9 les dimanches et lundis midi et soir, les mardis midi<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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    Service hours:<\/strong>
    Lunch: from 12:15pm to 1:45pm
    Dinner: from 7:30pm to 8:45pm <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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    Pleasure of giving, all year round...<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    We offer our items for sale at the reception to give pleasure throughout the year.
    So you can please your family, friends, colleagues, and loved ones.
    - Customized gift vouchers
    - Wines to treat yourself or to offer as a gift (And if you enjoyed a particular wine, we
    offer the reference (subject to stock) at a -20% discount on the menu price)
    - Our restaurant's glasses.
    For any information, please contact the reception desk.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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    Thank you to a few artisanal suppliers for the creation of our different
    menus :<\/b>
    La Gaufrette de Bourgogne \u00e0 Cluny (www.lagaufrettedebourgogne.fr)
    La Fruiti\u00e8re pour les l\u00e9gumes des mara\u00eechers de l\u2019Ain
    Sarah Dessoly \u00e0 Lournand pour les champignons
    La Bressane Artisanale pour les viandes du Charolais, de la Bresse et des Dombes
    Monsieur Bernard pour les pigeons
    Homards Acadiens pour les poissons
    Nikos Platzakis pour son huile d\u2019olive de Cr\u00eate<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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    Allergen information for our dishes\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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    We invite you to inform us of any risk of allergy and\/or intolerance.

    The European Regulation of October 25, 2011 on the information of consumers on food specifies the obligation to indicate the 14 allergens voluntarily included in dishes served by foodservice professionals, applicable as of December 13, 2014.

    For any information, please contact the service staff.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

    Menu et cuisine de Bourgogne D\u00e9couvrez notre menu et nos saveurs T\u00e9l\u00e9chargez notre menu Le chef Patrick Dutartre et son \u00e9pouse Nathalie ainsi que leur \u00e9quipe sont heureux de vous accueillir et vous remercient pour votre confiance. Nous vous souhaitons un agr\u00e9able moment parmi nous. Bon app\u00e9tit ! ******************************* Nos diff\u00e9rents menusTous les plats peuvent […]<\/p>","protected":false},"author":2,"featured_media":0,"parent":257,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"footnotes":""},"class_list":["post-411","page","type-page","status-publish","hentry"],"yoast_head":"\nMenu & Carte | Hostellerie d'H\u00e9lo\u00efse<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.hostelleriedheloise.com\/en\/restaurant-cluny\/menus\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Menu & Carte | Hostellerie d'H\u00e9lo\u00efse\" \/>\n<meta property=\"og:description\" content=\"Menu et cuisine de Bourgogne D\u00e9couvrez notre menu et nos saveurs T\u00e9l\u00e9chargez notre menu Le chef Patrick Dutartre et son \u00e9pouse Nathalie ainsi que leur \u00e9quipe sont heureux de vous accueillir et vous remercient pour votre confiance. Nous vous souhaitons un agr\u00e9able moment parmi nous. 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