{"id":1543,"date":"2020-10-05T10:36:44","date_gmt":"2020-10-05T08:36:44","guid":{"rendered":"https:\/\/www.hplv-vezelay.com\/?page_id=1543\/"},"modified":"2026-11-05T19:26:51","modified_gmt":"2026-11-05T18:26:51","slug":"cartes-menus","status":"publish","type":"page","link":"https:\/\/www.hplv-vezelay.com\/en\/cartes-menus\/","title":{"rendered":"Set menus and a la Carte"},"content":{"rendered":"

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Menus<\/h1>\n

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Opening Hours <\/span><\/strong><\/p>\n

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.<\/p>\n

Service \u2013 Terrace \u2013 Air-conditioned Dining Rooms<\/p>\n

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R\u00e9servation<\/strong><\/p>\n

+33 (0) 3 73 53 03 20
\nreservation@hplv-vezelay.com<\/a><\/p>\n

 <\/p>\n

We work with fresh, seasonal products. <\/span>Our menus change regularly.<\/span><\/p>\n

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Informations<\/strong><\/p>\n

Restaurant Reservations<\/strong><\/p>\n

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.<\/p>\n

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Don’t wait any longer to book your table in our restaurant l’\u00c9ternel for the end of year celebrations<\/h1>\n

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Chef Eric Balan and his team wish you a pleasant time in this historic place<\/em><\/h1>\n

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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.<\/p>\n

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Christmas Eve & Christmas Day Dinner 2026<\/h2>\n

\u20ac125 \u2014 4 courses
\n\u20ac108 \u2014 3 courses<\/h2>\n

Saturday, December 24 & Sunday, December 25<\/em><\/p>\n

 <\/p>\n

Gourmet Prelude<\/p>\n

\u00b7 \u00b7 \u00b7 \u00b7<\/p>\n

Spiced crab remoulade with curry,
\ngreen apple,\u00a0and kiwi<\/p>\n

\u00b7 \u00b7 \u00b7 \u00b7<\/p>\n

Seared langoustines with orange,
\ntruffle Fregola Sarda risotto<\/p>\n

\u00b7 \u00b7 \u00b7 \u00b7<\/p>\n

Pan-roasted filet of young partridge,
\ncandied leg pastilla<\/p>\n

\u00b7 \u00b7 \u00b7 \u00b7<\/p>\n

Wild mushrooms,\u00a0apple and quince,
\nExtra Bitter jus<\/p>\n

\u00b7 \u00b7 \u00b7 \u00b7<\/p>\n

Madagascar vanilla,\u00a0hazelnut,
\nand caramel finger<\/p>\n

\u00b7 \u00b7 \u00b7 \u00b7<\/p>\n

Jivara chocolate and passion fruit ice cream<\/p>\n

\u00b7 \u00b7 \u00b7 \u00b7<\/p>\n

Sweets\u00a0– Mignardises<\/p>\n

 <\/p>\n

Net prices, 10% VAT and service included \u2014 Beef of French origin
\nThis menu is available for dinner on December 25 and must be taken by the entire table.\u00a0We also offer our Gourmet Menu.
\nTo confirm your reservation for our Christmas and New Year’s Eve menus,\u00a0a deposit of \u20ac50 per person is required.\u00a0This deposit is non-refundable for any cancellation made less than 7 days prior to the event.<\/p>\n

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New Year’s Eve & New Year’s Day Dinner<\/h2>\n

\u20ac155<\/h2>\n

Thursday, December 31 & Friday, January 1, 2026<\/em><\/p>\n

 <\/p>\n

Cocktail of the Day<\/p>\n

\u00b7 \u00b7 \u00b7 \u00b7<\/p>\n

Gourmet Prelude<\/p>\n

\u00b7 \u00b7 \u00b7 \u00b7<\/p>\n

Fine scallops carpaccio with sea urchin coral,
\nAquitaine caviar<\/p>\n

\u00b7 \u00b7 \u00b7 \u00b7<\/p>\n

Seared lobster with citrus butter,
\ntruffle Fregola Sarda risotto<\/p>\n

\u00b7 \u00b7 \u00b7 \u00b7<\/p>\n

Pan-roasted saddle of venison “Rossini style”,
\nfondant potatoes<\/p>\n

\u00b7 \u00b7 \u00b7 \u00b7<\/p>\n

Raspberry Pavlova,\u00a0red fruit and citrus compote,
\nblackcurrant sorbet<\/p>\n

\u00b7 \u00b7 \u00b7 \u00b7<\/p>\n

Sweets<\/p>\n

Net prices, 10% VAT and service included \u2014 Beef of French origin
\nThis menu is available for dinner on January 1 and must be taken by the entire table.\u00a0We also offer our Gourmet Menu.
\nTo confirm your reservation for our Christmas and New Year’s Eve menus,\u00a0a deposit of \u20ac50 per person is required.\u00a0This deposit is non-refundable for any cancellation made less than 7 days prior to the event.<\/p>\n

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\n
\n
\n
\n
\n
\n
\n
\n

Easter Menu<\/strong><\/p>\n

Gourmet Prelude<\/p>\n

\u00a0________________<\/p>\n

Semi-cooked duck foie gras, Burgundy red wine jelly
Lemongrass, ginger<\/p>\n

\u00a0________________<\/p>\n

Confit egg yolk, white asparagus, haddock-infused cream
Herring caviar<\/p>\n

\u00a0________________<\/p>\n

Slow-cooked lamb shoulder<\/strong> with spices, Morvan honey, Timut pepper
Bulgur with peas and dried fruits
Wild garlic ice cream<\/p>\n

\u00a0________________<\/p>\n

Soumaintrain mille-feuille, gingerbread
Young shoots with cazette<\/em> oil<\/p>\n

\u00a0________________<\/p>\n

Easter eggs dessert
Vanilla, mango\u2013passion fruit
Jivara ice cream, exotic fruits<\/p>\n

\u00a0________________<\/p>\n

Mignardises<\/strong><\/p>\n

\u20ac85 \u2013 4 courses<\/strong>
\u20ac98 \u2013 5 courses<\/strong><\/p>\n

Net prices \u2013 10% VAT and service included \u2013 meat of French origin.<\/p>\n

Reservation required.<\/strong>
A deposit will be requested to confirm your booking.<\/p>\n

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.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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Lunch and dinner on Thursday, December 25 and January 1<\/h2>\n

Festive menu in 4 courses 80\u20ac \u2014<\/strong> in 5 courses 120\u20ac<\/strong>
\nGourmet Menu also available.<\/p>\n

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The Christmas Shop<\/h2>\n

Orders must be placed at least 48 hours in advance with a 50% deposit.
Available from December 17.<\/p>\n

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Dill cured salmon gravlax 90\u20ac\/kg \u2014 18\u20ac\/200g<\/strong>
House-smoked salmon 95\u20ac\/kg \u2014 19\u20ac\/200g<\/strong>
Duck foie gras torchon 140\u20ac\/kg \u2014 70\u20ac\/500g<\/strong>
Duck foie gras cromesquis 45\u20ac \u2014 6 pieces<\/strong><\/p>\n

Christmas poultry stuffed with black truffles \u2014 44\u20ac\/person<\/strong>
Winter vegetables and black truffle supreme sauce.
Truffled mashed potatoes.<\/p>\n

Apple & cinnamon Christmas yule log \u2014 58\u20ac, 6\u20138 persons<\/strong>
Financier sponge cake, apple and cinnamon filling, vanilla cr\u00e9meux, crispy hazelnut and white chocolate praline.<\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row full_width=”stretch_row” disable_element=”yes” css=”.vc_custom_1772728975081{margin-bottom: 0px !important;border-top-width: 4px !important;border-right-width: 4px !important;border-bottom-width: 4px !important;border-left-width: 4px !important;padding-bottom: 30px !important;background-color: #E8E5DA !important;border-left-style: dotted !important;border-right-style: dotted !important;border-top-style: dotted !important;border-bottom-style: dotted !important;border-color: #e8e5da !important;}”][vc_column css=”.vc_custom_1764587057603{margin-right: 0px !important;margin-left: 0px !important;border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-bottom: 30px !important;border-left-color: #e8e5da !important;border-left-style: dotted !important;border-right-color: #e8e5da !important;border-right-style: dotted !important;border-top-color: #e8e5da !important;border-top-style: dotted !important;border-bottom-color: #e8e5da !important;border-bottom-style: dotted !important;}”][vc_separator color=”white” css=””][\/vc_column][\/vc_row][vc_row full_width=”stretch_row” disable_element=”yes” css=”.vc_custom_1772728986936{margin-bottom: 60px !important;padding-top: 0px !important;padding-bottom: 90px !important;background-color: #E8E5DA !important;}”][vc_column width=”1\/2″][vc_column_text css=””]<\/p>\n

Christmas Takeaway Menu<\/h2>\n

(To be collected on December 24 only \u2013 pre-order required 48 hours in advance)<\/em><\/p>\n

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STARTER OF YOUR CHOICE :<\/strong>
LOBSTER SALAD
Winter vegetable mac\u00e9doine with citrus vinaigrette.<\/p>\n

and\/or<\/p>\n

SCALLOPS
Truffled leek fondue, potato and walnut, scallop quenelle and Cr\u00e9mant de \u201cBourgogne\u201d velout\u00e9.<\/p>\n

MAIN COURSE OF YOUR CHOICE :<\/strong>
VOL-AU-VENT
Sweetbread and langoustine, salsify and mushrooms with Vin Jaune sauce.<\/p>\n

and\/or<\/p>\n

CHRISTMAS POULTRY<\/strong>
Stuffed with black truffles, winter vegetables, black truffle supreme sauce \u2013 truffled mashed potatoes.
(supplement of 9 euros)<\/p>\n

DESSERT & PETIT FOURS :<\/strong>
Toasted hazelnut biscuit, chestnuts, morello cherries, intense cr\u00e9meux, ivory and chestnut.<\/p>\n

3 COURSES : STARTER \u2013 MAIN \u2013 DESSERT 80\u20ac<\/strong>
\nSTARTER: 25\u20ac<\/strong> MAIN COURSE: 35\u20ac<\/strong> DESSERT & PETIT FOURS: 20\u20ac<\/strong><\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1602695853357{margin-bottom: 30px !important;padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 60px !important;padding-left: 20px !important;}”][vc_column width=”1\/2″ css=”.vc_custom_1698396231790{margin-bottom: 60px !important;}”][vc_column_text css=”.vc_custom_1739452426190{margin-bottom: 30px !important;}”]<\/p>\n

Menu Gourmet – 64\u20ac<\/b><\/h2>\n

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Gourmet Prelude<\/p>\n

\u00b7 \u00b7 \u00b7 \u00b7<\/p>\n

\n
\n

Cod brandade roll covered with a delicate citrus-beetroot jelly<\/span><\/p>\n<\/div>\n<\/div>\n

\u00b7 \u00b7 \u00b7 \u00b7<\/p>\n

Slow-braised “Charolais” beef cheek, fondant potatoes\u00a0Burgundy jus<\/p>\n

\u00b7 \u00b7 \u00b7 \u00b7<\/p>\n

\n

\u201c<\/span><\/p>\n

\n

\u00a0<\/span><\/p>\n<\/div>\n

\n

Bourgogne” bramble honey madeleine sponge<\/span> \u00a0<\/span>Citrus in all its states, cottage cheese and lime sorbet<\/p>\n<\/div>\n<\/div>\n

\u00b7 \u00b7 \u00b7 \u00b7<\/p>\n

Sweets<\/p>\n

[\/vc_column_text][\/vc_column][vc_column width=”1\/2″][vc_single_image image=”4019″ img_size=”large”][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1602695853357{margin-bottom: 30px !important;padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 60px !important;padding-left: 20px !important;}”][vc_column width=”1\/2″ css=”.vc_custom_1698396252803{margin-bottom: 60px !important;}”][vc_single_image image=”4024″ img_size=”large”][\/vc_column][vc_column width=”1\/2″][vc_column_text css=”.vc_custom_1739452435156{margin-bottom: 30px !important;}”]<\/p>\n

Menu L’\u00c9ternel – 80\u20ac<\/b><\/h2>\n

[\/vc_column_text][vc_column_text css=””]<\/p>\n

Gourmet Prelude<\/p>\n

\u00b7 \u00b7 \u00b7 \u00b7<\/p>\n

Scallops, lightly seared\u00a0Parsnip variations<\/p>\n

\u00b7 \u00b7 \u00b7<\/p>\n

\n
\n

Wild duck fillet “Sologne”, pan-roasted with juniper berries \u00a0Quince and apple, truffle jus<\/p>\n<\/div>\n<\/blockquote>\n

\u00b7 \u00b7 \u00b7 \u00b7<\/p>\n

\n
\n

Chaource textures with fresh herb shoots<\/p>\n<\/div>\n<\/blockquote>\n

\u00b7 \u00b7 \u00b7 \u00b7<\/p>\n

\n

Roasted chestnut ice cream, cocoa cookie, earthy powder<\/p>\n<\/div>\n

\u00b7 \u00b7 \u00b7 \u00b7<\/p>\n

Sweets<\/p>\n

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The menus below are only available by reservation 24 hours in advance,
\nthank you for you understanding.<\/h2>\n

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Menu Clin d’oeil – 120\u00a0\u20ac<\/b><\/span><\/h2>\n

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Balade in between, Earth and Sea, composed of 6 services
\nLet the Chef take you on a gastronomical journey
\nWe can communicate to you the menu composition
\nTo allow us delivering you a good service,
\nThis menu will be served to all the guests<\/p>\n

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V\u00e9gan Menu <\/em> – 57\u20ac<\/b><\/span><\/h2>\n

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Depending on market availability<\/p>\n

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Menu Jeunes convives – 30\u20ac<\/b><\/span><\/h2>\n

Jusqu\u2019\u00e0 8 ans<\/em><\/p>\n

[\/vc_column_text][vc_column_text css=”.vc_custom_1793903207217{margin-bottom: 60px !important;}”]<\/p>\n

Chicken, Shoestring potatoes<\/p>\n

Or<\/p>\n

Fish, Mashed potatoes<\/p>\n

\u00b7 \u00b7 \u00b7 \u00b7<\/p>\n

Molten Chocolate Lava Cake, Vanilla Ice Cream<\/p>\n

[\/vc_column_text][\/vc_column][vc_column width=”1\/2″][vc_single_image image=”3633″ img_size=”large” css=”.vc_custom_1647983652146{margin-bottom: 60px !important;}”][\/vc_column][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1648483160056{margin-top: 120px !important;}”][vc_column][vc_column_text css=”.vc_custom_1648641572841{margin-bottom: 30px !important;}”]<\/p>\n

Book a table<\/h2>\n

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