{"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":"2026-03-09T09:00:35","modified_gmt":"2026-03-09T08:00:35","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

[\/vc_column_text][vc_btn title=”End of year menus” shape=”square” color=”white” size=”sm” align=”left” link=”url:https%3A%2F%2Fwww.hplv-vezelay.com%2Fwp-content%2Fuploads%2F2024%2F11%2Fhplv-menu-24.pdf|target:_blank”][\/vc_column][vc_column width=”1\/3″][\/vc_column][\/vc_row][vc_row content_placement=”middle” css=”.vc_custom_1648050924384{margin-bottom: 60px !important;}”][vc_column width=”1\/2″ css=”.vc_custom_1698396219256{margin-bottom: 60px !important;}”][vc_single_image image=”3642″ img_size=”large”][\/vc_column][vc_column width=”5\/12″ offset=”vc_col-lg-offset-1″][vc_column_text]<\/p>\n

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
\nTuesday, December 24, 2025<\/h2>\n

 <\/p>\n

Gourmet prelude<\/p>\n

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

Langoustine ravioli,
\nginger butternut squash, coriander, citrus<\/p>\n

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

Saffron lobster, aniseed bouillabaisse,
\ntuberous chervil<\/p>\n

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

Christmas pithiviers
\nPheasant, duck foie gras,
\nspinach, truffle reduction jus<\/p>\n

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

Truffled Brillat-Savarin<\/p>\n

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

Soft lime sponge cake,
\npineapple confit, intense whipped ganache,
\nvanilla ivory & Tainori<\/p>\n

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

Petit fours<\/p>\n

120\u20ac in 4 courses
\n135\u20ac with cheese
\nNet prices, 10% VAT and service included \u2013 game sourced from France<\/em><\/p>\n

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New Year\u2019s Day Lunch
\nWednesday, January 1, 2025<\/h2>\n

 <\/p>\n

Glass of Champagne<\/p>\n

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

Gourmet prelude<\/p>\n

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

Scallop carpaccio,
\nAquitaine caviar, creamy cauliflower<\/p>\n

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

Roasted line-caught pollock fillet,
\nlobster salpicon, truffle reduction jus<\/p>\n

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

Roast venison loin Rossini style,
\naged Port jus, shoestring potatoes<\/p>\n

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

Truffled Brillat-Savarin<\/p>\n

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

Chocolate tart in multiple textures,
\nmandarin confit, red berries,
\nmeadowsweet ice cream<\/p>\n

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

Petit fours<\/p>\n

5 courses 150 \u20ac
\nNet prices, 10% VAT and service included \u2013 game sourced from France<\/em><\/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

<\/div>\n
\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

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Christmas Takeaway Menu<\/h2>\n

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

[\/vc_column_text][\/vc_column][vc_column width=”1\/2″][vc_column_text css=””]<\/p>\n

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

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

Gourmet Prelude<\/p>\n

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

Tandoori-spiced guinea fowl ravioli, ginger oyster mushrooms chestnut emulsion, toasted hazelnut crunches<\/span><\/div>\n

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

“Skrei” Cod, razor clam, endive, graffiti Cabbage<\/p>\n

Cockle marini\u00e8re with Chardonnay<\/p>\n

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

\n

Breton shortbread, honey from the “Morvan” region and saffron semifreddo Pomelo and Campari sorbet, hibiscus jelly<\/span><\/p>\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

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

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

\n
\n

Variation of Quail, celery, sweet onions from the C\u00e9vennes<\/p>\n

Albufera sauce with truffle, blackcurrant ketchup<\/p>\n<\/div>\n<\/blockquote>\n

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

\n
\n

Soumaintrain cheese Mille-feuille, Gingerbread, baby greens<\/p>\n

with hazelnut “Cazette” oil<\/p>\n<\/div>\n<\/blockquote>\n

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

\n

Cara\u00efbe” Chocolate fingers, hazelnut rocher, fleur de sel<\/p>\n

Jivara ice cream, exotic fruits<\/span><\/p>\n<\/div>\n

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

Sweets<\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1720044300464{margin-bottom: 60px !important;}”][vc_column width=”1\/4″][\/vc_column][vc_column width=”1\/2″ css=”.vc_custom_1720044218219{border-top-width: 4px !important;border-right-width: 4px !important;border-bottom-width: 4px !important;border-left-width: 4px !important;padding-top: 35px !important;padding-bottom: 35px !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_column_text]<\/p>\n

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

[\/vc_column_text][\/vc_column][vc_column width=”1\/4″][\/vc_column][\/vc_row][vc_row rtl_reverse=”yes” content_placement=”middle”][vc_column width=”1\/2″][vc_column_text css=”.vc_custom_1739452446022{margin-bottom: 30px !important;}”]<\/p>\n

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

[\/vc_column_text][\/vc_column][vc_column width=”1\/2″][vc_single_image image=”3648″ img_size=”large” css=”.vc_custom_1601894107058{margin-bottom: 60px !important;}”][\/vc_column][\/vc_row][vc_row rtl_reverse=”yes” content_placement=”middle” css=”.vc_custom_1601896180458{margin-bottom: 60px !important;}”][vc_column width=”1\/2″][vc_single_image image=”4022″ img_size=”large” css=”.vc_custom_1698396273681{margin-bottom: 60px !important;}”][\/vc_column][vc_column width=”1\/2″][vc_column_text css=”.vc_custom_1739452460187{margin-bottom: 30px !important;}”]<\/p>\n

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

[\/vc_column_text][vc_column_text css=”.vc_custom_1759569916872{margin-bottom: 60px !important;}”]<\/p>\n

Depending on market availability<\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row rtl_reverse=”yes” content_placement=”middle” css=”.vc_custom_1601896180458{margin-bottom: 60px !important;}”][vc_column width=”1\/2″][vc_column_text css=”.vc_custom_1673378325356{margin-bottom: 30px !important;}”]<\/p>\n

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_1773043219596{margin-bottom: 60px !important;}”]<\/p>\n

Chicken nuggets, Shoestring potatoes<\/p>\n

Or<\/p>\n

Cod fillet, Mashed potatoes<\/p>\n

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

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

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Book a table<\/h2>\n

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