SELECTED RESTAURANT
Saint-Vit, France
Discover the exquisite menu at Restaurant Prélude
Nestled in the heart of Saint-Vit, Restaurant Prélude offers a refined culinary journey that celebrates the finest local and seasonal ingredients. Each dish on the menu is a vibrant composition of colors, textures, and innovative flavors designed to delight food lovers and adventurous palates alike.
Starters
Begin your meal with masterfully crafted starters that blend tradition and creativity. The Asparagus from Camargue is roasted to perfection and paired with a luscious hazelnut sabayon, accentuated by a zesty lemon gel and delicate slices of Cécina de Bœuf. Alternatively, indulge in the Ballotine of duck foie gras, complemented by a thoughtful interplay of beetroot infused with yuzu and a rich balsamic vinaigrette, showcasing bold and balanced flavors.
Mains
The main courses demonstrate Chef Thibaut's finesse with locally sourced ingredients and creative techniques. Savor the Volaille de Bresse from Cyril’s farm, featuring the supreme cut filled with a fine stuffing and paired with confit thighs, spring vegetables, and a velvety Etrez cream enriched with wild morel mushrooms and aged Vin Jaune. For seafood lovers, the grilled wild sea bass filet served on a stack of apples and fresh herbs, drizzled with a grilled onion anglaise sauce, offers a harmonious blend of smoky and fruity notes.
Desserts
End your dining experience on a sublime note with desserts that are both elegant and inventive. Delight in the fondant made from Valrhona’s Caramelia chocolate, paired with intense vanilla ice cream and cocoa nougatine for a rich, soothing finish. Alternatively, the delicate meringue infused with cassis pepper is served with a blueberry and Gariguette strawberry broth and a refreshing sorbet made from buttermilk infused with geranium, creating a playful balance of sweet and tangy flavors.
Drinks and Specials
Complement your meal with a curated selection of fine wines, local beers, and expertly crafted cocktails that enhance the flavors of each dish. The restaurant's seasonal specials often showcase market-fresh ingredients, allowing guests to explore unique and unexpected plates that celebrate the best of Bourgogne-Franche-Comté’s culinary scene.
- Starters: Roasted Camargue white asparagus, hazelnut sabayon, lemon gel, Cécina de Bœuf; Duck foie gras ballotine, beetroot with yuzu, balsamic vinaigrette.
- Mains: Volaille de Bresse supreme with fine stuffing and confit thighs, spring vegetables, Etrez cream with Vin Jaune and wild morels; Grilled wild sea bass with layered apples, fresh herbs, and grilled onion anglaise sauce.
- Desserts: Valrhona Caramelia chocolate fondant with intense vanilla ice cream and cocoa nougatine; Crisp meringue with cassis pepper, blueberry and Gariguette strawberry broth, buttermilk sorbet infused with geranium.
Cerrado - Abre 12:00 PM
Lunes
Closed
Martes
Closed
Miércoles
12:00–13:30
Jueves
12:00–13:30, 19:00–21:00
Viernes
12:00–13:30, 19:00–21:30
Sábado
12:00–13:30, 19:00–21:30
Domingo
12:00–13:30
Valoraciones agregadas 4.7
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