Menu de saison at Auberge de la Haute Joux Bonnevaux France dining experience.
Auberge de la Haute Joux in Bonnevaux, France, invites you to savor its 2024 seasonal menu focused on fresh, locally sourced ingredients and exceptional regional flavors. This refined menu celebrates traditional French gastronomy with an innovative touch, emphasizing quality and seasonality to delight every palate.
starters to awaken your appetite
Begin your culinary journey with exquisite starters that showcase the richness of local produce and classic French preparation. From the creamy croûte adorned with morels, fresh mushrooms, and the distinctive Vin Jaune, to the delicately pan-fried fresh chèvre from Laizines farm served with a compote of zucchini and young salad greens, there is something to captivate every starter lover.
- Croûte crémeuse de l’Auberge aux Morilles , featuring morels, fresh mushrooms, and a rich Vin Jaune sauce.
- Chèvre frais pané de la ferme des Laizines , delicately breaded fresh goat cheese with zucchini compote and a mix of young garden leaves.
- Escargots en persillade , snails prepared with parsley, Swiss chard, regional cheese potato mousse, Morteau sausage crisp, and parsley oil.
- Tartare d’Omble de rivière du Moulin de Pierre , fresh river trout tartare with lemon ice, mountain ache, Gaudes crumble, Comté cheese, and tangy cramaillotte jam.
main courses showcasing local heritage
The main dishes at Auberge de la Haute Joux underscore the culinary traditions of Bourgogne-Franche-Comté with a contemporary finesse. Each plate is a celebration of regional ingredients and expert craftsmanship, from the noble Bresse poultry served with a Vin Jaune sauce and Comté dauphine potatoes to the delicate trout poached in its broth accompanied by a garden vegetable risotto enhanced with morels and tarragon.
- Déclinaison de Volaille de Bresse , featuring Bresse chicken in a Domaine Grand Vin Jaune sauce, with Comté dauphine potatoes and seasonal vegetables.
- La Truite du Moulin de Pierre pochée , poached trout served with a Carnaroli risotto and green garden vegetables in a creamy morel and tarragon sauce.
- Côte de Cochon comtois à partager , a Comtois pork chop for two with roasted baby potatoes, apple and sage compote, and seasonal vegetables.
- Chevrette de la Ferme des Laizines , young goat from Laizines farm with Arto Goria polenta made from ancient Basque corn, sautéed summer vegetables, and wild oregano sauce.
decadent desserts to complete your meal
End your dining experience on a sweet note with desserts that blend nostalgic flavors and refined techniques. From the silky vanilla rice pudding with salted butter caramel and macadamia nuts to the indulgent organic chocolate moelleux served with coffee emulsion and Tahitian vanilla ice cream, the dessert selection is crafted to satisfy every sweet tooth.
- Assiette de fromages Comtois , a selection of Comtois cheeses from Saint-Point-Lac accompanied by house-made jam.
- Moelleux au Chocolat bio du Moulin des Moines , organic chocolate cake with chocolate and coffee emulsion and Tahitian vanilla ice cream.
- Riz au lait à la Vanille , vanilla rice pudding evoking childhood memories, with Bonnevaux milk jam mousse, salted butter caramel, and macadamia nuts.
- Paris-Brest de l’Auberge , light praline cream, Tonka bean and Tahitian vanilla Chantilly, and crispy praline.
- Paris-Bonnevaux , roasted cocoa cream with Absinthe Fève de Cacao from Distillerie Aymonier, whipped cream, and praline crisp.
beverages complementing your meal
To enhance your dining experience, the Auberge offers an excellent selection of wines and beers, served alongside expertly prepared coffee and cocktails. Whether you seek a perfect pairing for your meal or a refreshing aperitif, the beverage menu is thoughtfully curated to satisfy diverse tastes.
Discover the art of French gastronomy in a warm, welcoming setting at Auberge de la Haute Joux, where each dish tells a story of tradition, innovation, and local passion.
