Klean! - La Table de Guigone

Market Menu.

View the specials board.

From Monday, October 26th to Friday, October 30th, 2026.

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

STARTERS / MAIN COURSES / DESSERTS

Creamy mushroom soup, topped with parmesan crumble and bacon.

Or.

Quiche Lorraine with fresh greens.

Salmon fillet, served with vegetable-infused lentils and garlic butter.

Or.

Pork tenderloin, baby potatoes, parsnip cream.

Cheese plate featuring selections from Fromagerie Hess.

Or.

Brownie and praline mousse parfait.

Or.

Pavlova with clementines and lemon cream.

No changes to the menu.

Menu Guigone

Guigone Menu - 34 Euros.

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

Or.

Butternut squash velouté with smoked trout, Granny Smith apple, and chive oil.

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Market Fish (seasonal availability), vegetable brunoise, squash, and Breton cream.

Or.

Slow-cooked pork shoulder "crepinette," gratin dauphinois of potatoes and sweet potatoes, and smoked reduction sauce.
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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.

Karine's Snails.

Karine's snail-filled ravioli, served with a sauté of mushrooms and vegetable broth.

Farm-fresh eggs from Pontot.

Farm-fresh egg, cooked to 64°C, served with a leek purée and a creamy, truffle-infused Brillat-Savarin cheese sauce.

Duck foie gras, origin: France.

Seared foie gras, layered with Kaki fruit, Kaki chutney, blackcurrant ketchup from Ferme fruirogues, and young shoots.

Creamy squash soup with smoked trout.

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

Main Courses

Roasted suckling pig shoulder (Origin: France).

Slow-cooked pork shoulder "crepinette," gratin dauphinois of potatoes and sweet potatoes, and reduced smoked cooking juices.

Market Fish (Seasonal availability)

Autumn vegetable dice, squash, and Breton cream.

Beef Tenderloin, "Origin: France"

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

Filet of Pike-perch.

Pike fillet, served with farm-fresh parsnips prepared two ways, and orange saffron butter.

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.

Thin-crust apple tart.

Thin-crust apple tart from the "Ferme des Marcs d'or," served with fig compote and ice cream.

Poached pear in red wine.

Poached pear from the "Fermes des Marcs d'or" farm, served in red wine, with almond and hazelnut crumble, and vanilla ice cream.

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.