5% discount with PROMOSITE code!

Arrival Departure Adult Child Babies


The restaurant is open from Wednesday  to sunday evening from 7pm to 9pm
and for lunch on the week-end and holidays, from 12pm to 13.30pm
Booking : +33 (0) 373 53 03 20 – reservation@hplv-vezelay.com

We work fresh and seasonal products. The menus change regularly.
Prices included taxes

Le chef Eric Balan et son équipe vous souhaitent un agréable moment dans ce lieu d’Histoire


Easter Menu – 62 €

Déjeuner du dimanche 21 Avril et du lundi 22 Avril.

Gourmet Prelude


Homemade Semi-Smoked Pressé of Foie Gras, Blackcurrant Jelly
“Melba” Gingerbread


Dublin Bay Prawns Raviole in an Organic Saffron Broth
Barigoule Emulsion


‘’Agneau dans tous ses états ‘’“Lamb in all its forms” Shoulder Confit, Filet Tomato Confit and Basil, Herbs Butter Roasted Leg


Cheese Cromesquis “l’Abbaye la pierre- qui- vire”
pistou d’herbes Black Brea, herbs Pistou


 “Valhorna” Chocolate Variations

Gourmet Menu – 39€

Gourmet Prelude


Poached Organic Egg cooked to perfection in a wine sauce, Orange Carrots,
Vegetable Coal Crisp


Homemade Gravlax Marinated Salmon, Fennel Jelly,
A la Royale pees with Savory  Whipped cream, Sepia ink Foam


Low Temperature  cooked Pork Breast,
Simmered Vegetables with Marjoram Arabica  Juice


Semi salted butter roasted Pikeperch Filet,
Served with Garden Herbs seasoned mashed potato, Shellfish Cream


Revisited Black Forest Cake ,Cacao Crisp, Kirsch Streusel Whipped Cream
Creamy  ‘’Valhrona ‘’


Coconut Shortbread ,Coconut Maringue Sticks,
Blackcurrant Sorbet

L’Eternel Menu – 56€

Gourmet Prelude


“Baie de Seine” Scallops with raw and pickled Radishes
Mango jelly, Meursault emulsified Juice


Cromesquis Duck Foie Gras stuffed Quail Cromesquis, thin Pear puree,
Grape must Vinaigrette


Back of Cod semi smoked over vine shoots “Skrei”
Vanilla infused Parnship Mousse


Joue de Bœuf  “Français ”  Burgundy Style Beef Stew,
Orange Blossom Broccolis Blackurrant Pepper


Sweet Burgundy Mustard  Crispy Epoisse, Gingerbread


Like a Tatin Apples, Honeycomb Crisp with Morvan Honey,
Glace Hay Ice cream

Menu Clin d’oeil – 79 €

Let you guided by the Chef inspiration.


A 6 courses discovery walk between Land and Sea

Full description will be whispered into your ears if you wish
For a better quality service, this menu applies to the table as a whole

Vegetarian Menu – 35€

Gourmet Prelude


Pumpkin Cannelloni stuffed with Lemon Thyme infused  Jerusalem Artichoke,
Mustard Leaves de Moutarde, Bear’s Garlic Emulsion


Variation around the Beet, Raw and Pickledde Thin “Cardinale” Puree,
Radish and Strawberry Jelly, Flaxseed


“Reinette” Apple &  Taget Petals in a Green Apple Jelly   

For the little ones  Menu– 18€

Farm-fresh Poultry Croquette, Homemade French fries


Butter roasted “skrei” Cod Filet, Creamy Carnaroli Risotto


Bourbon Vanilla Ice Cream, Blackcurrant Marshmallow, Cocoa Nibs Crisps

Nous cuisinons de nombreux ingrédients dont certains peuvent être allergisants (céréales contenant du gluten, crustacés, œufs, poissons, arachides, soja, lait, fruits à coques, céleri, moutarde, graines de sésame, anhydride sulfureux et sulfites, lupin, mollusques). Nos collaborateurs vous renseigneront sur la présence de ces ingrédients dans votre sélection sans toutefois pouvoir vous en garantir l’absence.

La carte

To Start

 FARM EGG – 18 €

“Dit de cuisson parfait à 62°”  Cooked to perfection Meurette style Colonnata Bacon
Bear’s  Garlic Emulsion

PUMPKIN – 17 €

Cannelloni stuffed with Jerusalem Artichok Mustard leaves, Radish and Strawberry Jelly


In a “Pot of Feu” style Broth, infused with Truffle Oil


Just seared, Raw and Cooked Beet, Shellfish Oil


From the water

COD – 24 €

Homemade semi smoked over vine shoots, Meursault Emulsion

PIKE PERCH  – 25 €

Unilateral Roasted with Semi-salted Butter, Pea Puree, Husk Juice


From our lands 

BEEF- 35 €

“Charolais” Filet pan roasted, Pumpkin, Brussels Sprouts, Local Wine Juice

VEAL – 30 €

Low Temperature Cooked Rump of Veal served slightly Pink “Grand Mother” style Potatoes


Cheese – 13 €

From Here and Elsewhere, served with a Seasonal Chutney



CITRUS – 13 €

Variations, with Coriander and Yuzu Sorbet

APPLE – 12 €

Like a Tatin,  Honeycomb Crisp, with Morvan Honey Hay Ice Cream


Revisited Black Forest Cake, Cacao Crisp, Kirsch Streusel Whipped Cream, Creamy “Valhrona”

PEAR– 12 €

Slighlty and Poached with “Timut” Pepper, Red Wine and Pear Sorbet

Prix nets TVA 10% et service inclus – viande bovine d’origine France

Nos clients témoignent
4,3 / 5
53 avis Google

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Certificat d'excellence

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