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VENTES A EMPORTER

Le restaurant vous propose ses formules à emporter. Commande uniquement par téléphone avant 18H pour retrait le lendemain. Retrait du lundi au vendredi

Pleasure through the seasons

The cuisine of Chef Cyril Bigeard is bold and creative, organic and local products inspire him daily.

At the head of Carte Blanche's kitchens since July 2018, the Chef has trained in French palaces, from where comes his passion for good products and the pleasure of working with small producers.

Cyril is a cooking lover, it is the products and his many trips that guide him in his creations. His cuisine is mainly composed with local dishes combining different exotic flavors.

Respect, discipline, audacity, humility and discretion are for him essential values that he deeply respects.

With his team, the Chef is constantly looking for new sources of inspiration to surprise you, offering dishes accompanied by wines from his ownselection, so that your meal can be a real moment of pleasure.

FORMULES A EMPORTER SEMAINE DU 25 au 29 MAI

[tel]

Commande au plus tard la veille
avant 18h pour le lendemain

Retrait du lundi au vendredi de 11h à 13h et de 17h à 19h

Entrée + Plat ou Plat + Dessert
19 euros *

Entrée + Plat + Dessert
22 euros*


* Couverts disponibles sur demandes et en supplément

* Toutes nos préparations sont faites en respectant les mesures d'hygiène afin de vous protéger

* Comment réchauffer vos plats : casserole ou four micro-onde

N’hésitez pas à communiquer
vos allergies ou intolérances

N'oubliez pas les gestes barrières en venant récupérer vos commandes pour le bien être de tous

The straters

Gaspacho de courgettes, chèvre, basilic et pignons de pin grillés

Taboulé de choux fleur et passion, gravelax de saumon

Main courses

Suprême de volaille cuit basse température, crème de morilles, pommes grenailles rôties

Filet de Sandre vapeur, jus réduit au citron, asperges sauvages et légumes verts

Main courses

Desserts

Verrine Havananas

Panna cotta vanille, ananas flambé au Rhum, crumble

Finger choco-menthe-fraises

Brownie, chantilly menthe et fraises

Desserts

Wines

Sancerre "Flores" 2013 Blanc

Domaine V. Pinard - 37.5 cl 20.00 €

Nuits St Georges 1er Cru Terres Blanches 2008 Blanc

Domaine P. Rion - 37.5cl 27.00€

St Aubin Pucelles 2016 Blanc

Domaine Roux - 37.5cl 29.00€

Chassagne Montrachet 1er Cru Boudriottes 2009 Blanc

Domaine Gagnard Delagrange - 37.5cl 45.00€

Maranges 2014 Blanc

Domaine Chevrot - 37.5cl 27.00€

St Joseph 2014 Rouge

Domaine A. Perret - 37.5cl 20.00€

Côte Rôtie 2013 Rouge

Domaine B. Burgaud - 37.5cl 35.00€

Lalande de Pomerol 2012 Rouge

Château Siaurac - 37.5cl 24.00€

Côtes de Nuits Villages 2008 Rouge

Domaine P. Rion - 37.5cl 25.00€

Rully "Montagne la Folie" 2017 Blanc

Domaine C. Jobard - 75cl 32.00€

Saint Bris 2018 Blanc

Domaine Goisot - 75cl 32.00€

Bourgogne Hautes Côtes de Nuits 2018 Rouge

Domaine Laurent - 75cl 33.00€

Rully "La Chaume" 2017 Rouge

Domaine C. Jobard - 75cl 33.00€

Côtes de Provence "Magalie" 2018 Rosé

Famille Combard - 50cl 18.00€

Côtes de Provence "Magalie" 2018 Rosé

Domaine Combard - 75cl 23.00€

Starters

Gravelax

Citrus pepper salmon, yuzu cream

Snail

Stew of snails with Epoisses cheese, mustard foliage

Pressé

Goose-liver, stewed apple, scents of mulled wine and organic cereal bread

Ravioli

Fourme d'Ambert cheese, pear and bacon emulsion

Poached eggs

In a red Pinot sauce, country bacon, mushrooms, spring oinon

Cromesquis

Blood sausage, mushroom and apple

Starters

Main courses

Mouse

Confit of lamb, semolina, vegetables, Raz El Hanout juice

Pan-fried Scallops

Oyster meat, smashed carrots, fennel and balsamic reduction

Pan-fried Calf sweetbread

Smashed parsnip, vegetables, reduced truffle juice

Prawns wol

Vegetable wok, coco-curry-ginger

Poultry

Poultry ballotine, smashed potato, mushrooms, and black garlic juice

Papillote

Pike Perch fillet, vegetables wok, lime reduced juice

Main courses

Origins of meat : UE

Desserts

Local cheese plate

Tamié, Délice de Bourgogne, Comté et Epoisses

Choco-Pear-Caramel

In a thin chocolate shell, salted butter caramel ice cream, candied pears and hot chocolate

Spritz

Lychee, grapefruit, Ginger, coconut cake, crispy chocolate and Soho siphon

Cheesecake

Speculoos, clementine jam, cream cheese and clementine sorbet

Mango Bergamot Tart

Coconut cake, mango bergamot jam, dulcey mousse

Like a Banana Split

Vanilla ice cream, banana Foster with Rum, Nutella and banana siphon

Yes to the sin of gluttony...

Tasting plate of all our desserts
(Supplement of 2.50€ to order in advance)

Desserts

Kid's Menu

A starter or main course

to select from the menu, served as child's portion

+

Ice cream 2 scoops

(Ask us to choose your flavour, our ice cream often changes...)

12,50 euros

Gift card

Treat everyone around you with our gift card, you choose the amount
and you offer a gourmet trip to Carte Blanche.

Contact us

Groups

You can privatize part of the restaurant for a group, an event, a seminar meal.
In order to receive you in the best conditions, do not hesitate to let us know your request as soon as possible.
The restaurant has a capacity of 74 seats indoors and 40 additional seats on the terrace in fine weather.

Contact us

Opening time

Monday to Saturday

Closed Monday evening

9 AM to 3 PM - 6 PM to 11 PM

Service hours

12 AM to 2 PM - 7 PM to 9:30 PM

Booking

Email: [email]

[tel]

Accepted methods of payment

The restaurant no longer takes holiday vouchers

Access

Carte Blanche / Tour Elithis 1 Bd de Champagne 21000 Dijon

Tram 1 Direction Quetigny depuis Gare / Darcy
Arrêt Auditorium

Parking Clémenceau (Auditorium)

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