20200307_IMG123519_Pixel3a-JEB The 48€ Menu Imprimeur : Canaillerie, 3 Services salés, Dessert, Broutilles sucrées + 3 glasses of wine 20€
The 48€ Menu Imprimeur : Canaillerie, 3 Services salés, Dessert, Broutilles sucrées + 3 glasses of wine 20€

Fontenoy la Joûte, Restaurant l’Imprimerie
20200307_IMG124142_Pixel3a-JEB Amuses bouche
Amuses bouche

Fontenoy la Joûte, Restaurant l’Imprimerie
20200307_IMG124138_Pixel3a-JEB Amuse bouche: linseed wafers
Amuse bouche: linseed wafers

Fontenoy la Joûte, Restaurant l’Imprimerie
20200307_IMG124130_Pixel3a-JEB Amuse bouche: cheese and radish tart with pickled radish
Amuse bouche: cheese and radish tart with pickled radish

Fontenoy la Joûte, Restaurant l’Imprimerie
20200307_IMG124126_Pixel3a-JEB Amuse bouche: charcoal-coated spheres containing liquid eel sauce
Amuse bouche: charcoal-coated spheres containing liquid eel sauce

Fontenoy la Joûte, Restaurant l’Imprimerie
20200307_IMG125934_Pixel3a-JEB Amuse bouche: Peppered smoked cream over egg yolk and chives
Amuse bouche: Peppered smoked cream over egg yolk and chives

Fontenoy la Joûte, Restaurant l’Imprimerie
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Fontenoy la Joûte, Restaurant l’Imprimerie
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Fontenoy la Joûte, Restaurant l’Imprimerie
20200307_IMG131226_Pixel3a-JEB White Toul wine
White Toul wine

Fontenoy la Joûte, Restaurant l’Imprimerie
20200307_IMG133256_Pixel3a-JEB Hors Zone 2018 Côtes de Toul Blanc
Hors Zone 2018 Côtes de Toul Blanc

Fontenoy la Joûte, Restaurant l’Imprimerie
20200307_IMG131709_Pixel3a-JEB First course: Fire-smoked rolled cabbage and chestnut with black truffle, apple purée and emulsion
First course: Fire-smoked rolled cabbage and chestnut with black truffle, apple purée and emulsion

Fontenoy la Joûte, Restaurant l’Imprimerie
20200307_IMG133704_Pixel3a-JEB A cloudy orange natural Arbois wine
A cloudy orange natural Arbois wine

Fontenoy la Joûte, Restaurant l’Imprimerie
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Fontenoy la Joûte, Restaurant l’Imprimerie
20200307_IMG134110_Pixel3a-JEB Second course: Dover sole with lemon, grapefruit and white pith of cedrat (citron from Pyrénées-Orientales) and with a cockle sauce
Second course: Dover sole with lemon, grapefruit and white pith of cedrat (citron from Pyrénées-Orientales) and with a cockle sauce

Fontenoy la Joûte, Restaurant l’Imprimerie
20200307_IMG145649_Pixel3a-JEB Le Gars Met en Bouteille vin rouge naturel
Le Gars Met en Bouteille vin rouge naturel

Fontenoy la Joûte, Restaurant l’Imprimerie
20200307_IMG142002_Pixel3a-JEB Third course: Fire-roasted chicken with salsify, shallots and rosehip (cynorhodon) purée
Third course: Fire-roasted chicken with salsify, shallots and rosehip (cynorhodon) purée

Fontenoy la Joûte, Restaurant l’Imprimerie
20200307_IMG144925_Pixel3a-JEB First dessert: Licorice and beetroot wafers, licorice cream and beetroot sorbet
First dessert: Licorice and beetroot wafers, licorice cream and beetroot sorbet

Fontenoy la Joûte, Restaurant l’Imprimerie
20200307_IMG150310_Pixel3a-JEB Second dessert: Meringue-topped saffron mousse over blood orange and shortbread cooked in a steam oven
Second dessert: Meringue-topped saffron mousse over blood orange and shortbread cooked in a steam oven

Fontenoy la Joûte, Restaurant l’Imprimerie
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Fontenoy la Joûte, Restaurant l’Imprimerie
20200307_IMG150644_Pixel3a-JEB Beignets (grandmother's recipe), marshmallow, lime of Japan chocolate spheres
Beignets (grandmother's recipe), marshmallow, lime of Japan chocolate spheres

Fontenoy la Joûte, Restaurant l’Imprimerie