Klean! - La Table de Guigone

Market Menu.

View the specials board.

STARTERS / MAIN COURSES / DESSERTS

From Monday, October 12th to Friday, October 16th, 2026.

Available only on Mondays, Tuesdays, and Fridays for lunch, excluding public holidays.

Butternut squash soup, leek purée, and duck confit.

Or.

Gourmet salad with vegetables and crispy Saint Marcelin cheese.

Chicken stir-fry with curry, served with mashed potatoes and sweet potatoes.

Or.

Fish mousse, spelt risotto with vegetables, and black garlic cream.

Cheese plate featuring selections from Fromagerie Hess.

Or.

Chocolate lava cake with caramel, praline mousse.

Or.

Strawberry and red berry mousse parfait, served in a glass, inspired by tiramisu.

No changes to the menu.

Menu Guigone

Guigone Menu - 34 Euros.

Farm-fresh egg, lentils with vegetables, and arugula cream.

Or.

Karine's Snails, served with garlic cream, Colonnata cured pork belly, and Parmesan cheese.

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Market Fish (seasonal availability), zucchini tagliatelle with eggplant and white wine cream sauce.

Or.

Chicken ballotine prepared in the style of Gaston Gérard, served with glazed vegetables, new potatoes, and Fallot mustard cream.
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Selection of Époisses Berthaut cheese, served with jam and salad.

Or.

Poached pear in red wine, served with meringue shards.

Or.

Crème brûlée infused with anise seeds from Flavigny.

No modifications can be made to the menu.

Appetizers.

Escargots from Hélice l'Escargotier, Beaune.

Karine's snails, sautéed mushrooms, garlic and parsley cream, Colonnata cured pork belly, and Parmesan cheese.

Farm-fresh eggs from Pontot.

Farm-fresh egg, cooked to 64°C, served with vegetables and a rocket cream sauce.

Duck foie gras, origin: France.

Seared foie gras, layered with Kaki fruit, chutney, and young shoots.

Creamy squash soup with smoked trout.

Creamy butternut squash soup with smoked trout, Granny Smith apple tartare, and chive oil.

Main Courses

Chicken ballotine (French origin).

Chicken ballotine prepared in the style of Gaston Gérard, served with glazed vegetables, new potatoes, and Fallot mustard cream.

Market Fish (Seasonal availability)

Zucchini tagliatelle with eggplant and white wine cream sauce.

Beef Tenderloin, "Origin: France"

Gratinated potato purée with Epoisses Berthaut cheese, sautéed mushrooms, and morel mushroom sauce.

The Chef's Special.

Cod fillet, tilapia, scallops, celery prepared like risotto, vegetables, and crustacean bisque.

Desserts

Cheese Plate.

Cheeses from our region, aged by the Hess Cheese Factory.

Valrhona chocolate lava cake.

Dark chocolate (55% cocoa content) from the Equator region, with hazelnuts, almonds, and vanilla ice cream.

Roasted figs with Ladoix honey.

Roasted figs, hazelnut crumble, walnuts, and vanilla ice cream.

Poached pear in red wine.

Poached pear in red wine, served with meringue shards.

Dessert of the day.

Dessert based on seasonal availability.

Victim of his own success
Sold out

Crème brûlée with anise.

Crème brûlée with Flavigny anise candies.

Our Partners.

Hélice Escargotier from Beaune.

Beaune.

The Wild Coast.

Beaune.

La Ferme Dubois (Restaurant Name)

Varois and Chaignot [products/items].

Fabrice Dapot's Honey.

Ladoix-Serrigny.

Ferme Fruirouges.

Nuits-Saint-Georges.

The Farmhouse Pantry.

Beaune.

Trout from the "Aube" Fish Farm.

Châtillon, Seine-et-Marne.

Vinartis.

Beaune.

Maison Champy.

Beaune.

Maison Jadot.

Beaune.

Maison Chazal.

La Fromagerie Hess.

Beaune.

Mulot et Petit Jean.

Beaune.

Les Anis de Flavigny.

Flavigny sur Ozerain.

The French Brasserie.

Beaune.

La Ferme du Pontot.

Gevrey Chambertin.

Valrhona chocolate.

Tein-l'Hermitage.

La Boulangerie Au Fournil Saint Jean (A bakery)

Beaune.

Flour from the Moulin du Foulon mill.

Arnay-sous-Vitteaux.

Brasserie La Kanopee

Brasserie de Flavigny.

Fallot Mustard.

Beaune.

Burgundy Vinegar Selection.

Chorey-les-Beaune.