Arrival

Departure

Adult Child Babies

Menus

Opening Hours

The restaurant is open from Wednesday to Sunday, from 7:00 PM to 8:30 PM.For lunch, we are open on Saturday and Sunday, from 12:00 PM to 1:00 PM.

Service – Terrace – Air-conditioned Dining Rooms

Réservation

+33 (0) 3 73 53 03 20
reservation@hplv-vezelay.com

We work with fresh, seasonal products. Our menus change regularly.

Informations

Restaurant Reservations

Prior reservation of your table is mandatory as the number of available seats is limited.For the comfort of all our guests, pets are not permitted in the restaurant dining area.To maintain a high quality of service for larger parties, we kindly ask that groups of 6 people or more choose a single menu for all guests.

Chef Eric Balan and his team wish you a pleasant time in this historic place

We work with fresh, seasonal products, which means our dishes are subject to change from one week to the next based on market availability.Net prices include 10% VAT and service. Our beef is sourced in France.We cook with a wide variety of ingredients, some of which may be allergenic (cereals containing gluten, crustaceans, eggs, fish, peanuts, soy, milk, nuts, celery, mustard, sesame seeds, sulfur dioxide and sulfites, lupin, mollusks).Our team members will gladly inform you of the presence of these ingredients in your selection, but cannot guarantee their complete absence due to cross-contamination in the kitchen.

Easter Menu

Gourmet Prelude

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Semi-cooked duck foie gras, Burgundy red wine jelly
Lemongrass, ginger

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Confit egg yolk, white asparagus, haddock-infused cream
Herring caviar

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Slow-cooked lamb shoulder with spices, Morvan honey, Timut pepper
Bulgur with peas and dried fruits
Wild garlic ice cream

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Soumaintrain mille-feuille, gingerbread
Young shoots with cazette oil

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Easter eggs dessert
Vanilla, mango–passion fruit
Jivara ice cream, exotic fruits

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Mignardises

€85 – 4 courses
€98 – 5 courses

Net prices – 10% VAT and service included – meat of French origin.

Reservation required.
A deposit will be requested to confirm your booking.

Available for lunch on Sunday, April 5 and Monday: single menu for the entire table.
For dinner on Sunday evening and Monday evening, both the Easter Menu and the Gourmet Menu will be available.

Menu Gourmet – 64€

Gourmet Prelude

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Tandoori-spiced guinea fowl ravioli, ginger oyster mushrooms chestnut emulsion, toasted hazelnut crunches

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“Skrei” Cod, razor clam, endive, graffiti Cabbage

Cockle marinière with Chardonnay

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Breton shortbread, honey from the “Morvan” region and saffron semifreddo Pomelo and Campari sorbet, hibiscus jelly

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Sweets

Menu L’Éternel – 80€

Gourmet Prelude

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Semi-cooked duck foie gras, “Bourgogne” red wine jelly Lemongrass, ginger

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Variation of Quail, celery, sweet onions from the Cévennes

Albufera sauce with truffle, blackcurrant ketchup

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Soumaintrain cheese Mille-feuille, Gingerbread, baby greens

with hazelnut “Cazette” oil

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Caraïbe” Chocolate fingers, hazelnut rocher, fleur de sel

Jivara ice cream, exotic fruits

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Sweets

The menus below are only available by reservation 24 hours in advance,
thank you for you understanding.

Menu Clin d’oeil – 120 €

Balade in between, Earth and Sea, composed of 6 services
Let the Chef take you on a gastronomical journey
We can communicate to you the menu composition
To allow us delivering you a good service,
This menu will be served to all the guests