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New spring menu 2023
Spring is coming, and so are the fine days, and we are delighted, as are you?
Are you passing through Beaune to discover our beautiful Burgundy region or would you like to enjoy a delicious moment at the restaurant? Don’t hesitate to stop by the M7 Restaurant to discover our new menu! When the weather permits, we invite you to enjoy our spring menu on our terrace or under our pergola with a breathtaking view of our swimming pool.
Fresh products, colours, revisits, this is the will of our chef, Philippe LEGRAND, for this new spring menu!
So, on the menu: freshly sourced seasonal vegetables, meat and fish, a dessert menu rich in flavours and originality. There really is something for everyone, you won’t be disappointed!
Let yourself be pampered by our team who welcomes you every day (even on Sundays) in our air-conditioned restaurant, on our shaded terrace and under our magnificent pergola.
Looking for recipe ideas for the next few days? Since we are generous, while waiting for you to come, we share with you one of the chef’s latest recipes: Rabbit saddle in a crust of smoked dried fruits with a vegetable purée.
Here is the list of ingredients for 4 people:
– Creamy foie gras
– 4 saddles of rabbit
– 100 g peas
– 1 carrot
– 12 slices of chorizo
– Dried fruit (hazelnuts, pumpkin seeds, almonds, etc.), crushed
– 100 g fregola sarda
– 100 g butter
– 1 aromatic garnish
– 50 g mussels
– 10 cl white wine
– 5 cl of soya
– 50 g tomato paste
– Breadcrumbs
Preparation of the rabbit saddles :
Bone the rabbit saddles and reserve the bones for the sauce.
In a saucepan, caramelise the bones and deglaze with soy, add the aromatic garnish and the tomato crushed. Moisten with white wine, add the mussels, add water halfway up and simmer for 30 minutes. Strain the juice and reduce if necessary.
Preparation of the dried fruit crust:
Cream the butter, add the breadcrumbs and the dried fruit, spread between two sheets of baking paper and keep cold. Brown the rabbit saddles in a frying pan and then bake them for 8 minutes at 180 °C. Once cooked, arrange the dried fruit crust and colour under a salamander.
Preparation of the pea and carrot purée :
Cook the vegetables separately in salted water, then blend in a blender to obtain a smooth purée. Adjust the seasoning.
Fregola sarda :
Cook the fregola sarda like a risotto.
To finish:
Deep fry the chorizo slices for about 1 minute and then set aside on absorbent paper. Arrange the dish attractively.
Your dish is ready, enjoy! Do not hesitate to give us news of this dish!
The whole team of the M7 Restaurant by Mercure Beaune is at your side to make you spend pleasant moments.