Every year in November, We, the French, have a tradition of celebrating the harvest by drinking Beaujolais Nouveau, the very young wine made from the first pressings of Gamay grapes picked only a month or two earlier. Over a million cases of this wine make their way to all parts of the world and according to French law; Beaujolais Nouveau is to be released no earlier than the third Thursday of November.


To make Beaujolais Nouveau the winemakers use a technique called carbonic maceration, in which whole grape clusters are thrown into a tank. The tank is then sealed, trapping the carbon dioxide from the fermentation process inside. After three weeks in the tank, the free-run juice is collected, filtered and bottled. The resulting red wine is light-bodied, with fresh cherry, raspberry and fruit flavors accompanied by a distinctive banana aroma.


Many describe Beaujolais Nouveau as an easy to drink, fruity red wine, best drunk when chilled which makes for a festive wine to be gulped rather than sipped.

“Le Beaujolais Nouveau est arrive !”


In France, every year, the third Thursday of November, we are celebrating the arrival of the « Beaujolais Nouveau », light red wine from Burgundy



£ 14,95 for 2 Courses or £ 17,95 for 3 Courses



This menu is served with one glass of Beaujolais Nouveau


Gratinee a l’oignon /Onion soup


Traditionnelle assiette de charcuterie , tranche de pain grille

Typical charcuterie board served with grilled country bread


Casserole d’escargots de Bourgogne, fricassee de champignons sauvages a l’ail

Casserole of Burgundy snails, garlic & wild mushrooms fricassee


Oeuf poche “Meurette”, salade de foies de volaille au bacon et croutons

Soft poached egg salad “facon Meurette”(poched in red wine) served with chicken livers, crispy bacon & garlic croutons



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Saucisson en brioche, echalottes confites au vin rouge

Baked garlic sausage in brioche crust, comfit shallots in red wine


Coq au vin, endive braisee et gratin dauphinois

Coq au vin, braised endive and Dauphinois potatoes


Lapin a la moutarde de Dijon, tagliatelles

Dijon mustard rabbit served on fresh tagliatelles


Pave de saumon poelle, crème d’oseille et petits legumes

Seared salmon filet, sorrel cream & seasonal vegetables


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Poire pochee au vin rouge, pain d’epices maison et sorbet cassis

Poached pear in red wine, home made spiced bread & blackcurrant sorbet


La classique mousse au chocolat

Classical chocolate mousse


Plateau de fromages de nos regions

Selection of French cheeses