Menu du restaurant le manège à besançon france

starters

• Terrine de campagne featuring a rustic blend of pork, poultry, and duck enriched with pistachios, pickels, and chutney.
• Cappuccino de champignons served with a perfect egg, crunchy croutons, and a hint of smoky lard powder for an indulgent start.
• Poêlée d’escargots de Bourgogne sautéed in herb butter and accompanied by a silky parsnip mousseline, showcasing a classic regional delicacy.
• Croûte aux champignons a rich mushroom medley including Paris mushrooms, pleurotes, bolets, cèpes, and other forest varieties baked to perfection.
• Escalope chaude de foie gras de canard poêlé served warm with apples and griottines, offering a luxurious and elegant introduction.

mains

• Risotto à la courge butternut featuring butternut squash, brown mushrooms, hazelnuts, aged Comté cheese, and finished with a drizzle of truffle oil for a creamy, aromatic experience.
• Magret de canard servi rosé tender duck breast served pink with a side of seasoned potatoes and a subtly spiced sweet sauce to elevate the dish.

desserts and drinks

• An array of delectable desserts to satisfy every sweet tooth.