Auberge du Cheval blanc Jossigny

01 84 35 40 43

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Auberge du Cheval blanc Jossigny

Restaurant

Jossigny 77600

Auberge du Cheval blanc Jossigny - Restaurant - Jossigny

The decor is reminiscent of a big family house in the country, the Auberge du Cheval Blanc features local specialties that are authentic, imaginative, and refined, made from the best products of our regional traditions, and they are all accompanied by an impressive wine list.The Auberge is a little corner of the countryside where authenticity is staunchly defended by Chef Marc LABOUREL, the Guardian and Provost of the Guild of Cheesemakers and Knight of the Brotherhood of the Companions of Brie de Meaux, longtime director of the Androuet restaurant in Paris.

The restaurant offers 3 dining rooms, and each one features its own style to create a fantastically harmonious ambiance. In summer, the terrace is set up for outdoor dining. The tables are covered with lovely tablecloths. Come enjoy all of the culinary pleasures our restaurant offers out in the fresh air. The restaurant can seat up to 200 guests, but it’s also the perfect spot for a romantic dinner or for a family reunion, a business dinner, or a business meeting.

Our chef creates familiar and traditional dishes, served in infinitely generous portions, featuring wonderful French products, like sea bream, cod, daurade, turbot, fresh pike perch from the local fishmonger; noble “Beaugency” cuts, steaks, beef filet, lamb from its exclusive butcher; violet pepper vinaigrette artichokes, fennel, wood blewit, girolle, and chanterelle mushrooms, and the aromatic herbs of the family produce markets in Vitry-sur-Seine…

The cheese cart assembled by Marc Labourel is an expert composition that tells the story of the seasons. For Summer: Fourme d’Ambert, Valençay, Ste Maure, crottins, very mild St Marcelin and Reblochon -reminders of a savoyard childhood.

Business lunch clients are particularly fond of:

* The “green getaway” from work just 10 minutes from the office

* Orders taken up to 2 in the afternoon, wi-fi, and available parking.

* Express menu – served in 1 hour – at €27.50 (2 courses) or €35.60 (2 courses + dessert)  *   Plush and comfortable atmosphere: arm chairs, spacious seating…

* Gillardeau oysters served year round, light and delicious fish dishes

* “healthy/delicious” options: Gillardeau oysters, grilled or roasted fish…  

* “True favorites” like kidneys, sweetbreads, and frog legs.

Evening and weekend diners are particularly fond of:

* Our hospitality, service, and the unique atmosphere of the Auberge

* Orders taken until 10 in the evening

* Our comfortable bar where you can enjoy a drink before or after your meal

* White linen dining, generous portions

* Our “Fascination” menu for genuine gourmet pleasures at €60

* A large terrace for a pre-dinner cocktail

Wine cellar: wonderful wine/food pairings at very reasonable prices

*A selection of whites that privilege Burgundy selections for shellfish, fish, and lobster: Irancy, Pouilly-Fuissé and Pouilly-Fumé, Mercurey, Chablis with, for example, a Meursault Les Tillets 2009 from Vincent Girardin for €49 or a Pernand Vergelesse 2009 from Jean-Luc Aegerter for €75.

* A tremendous Bordeaux list including second wines and grands crus, but also ade Burgundies with a Gevrey Chambertin 2009 by F. Magnien for €45, Côtes du Rhône with, for example, a Crozes-Hermitage 2009 – Les Fées Brunes for €39.

Location

Google Maps

2, rue de Lagny
77600 Jossigny

Opening hours

closed on monday  

From tuesday to sunday from 12:00 to 14:00 and from 19:00 to 22:00

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  • Menu Express

  • Entrée + Plat ou Plat + Dessert

    29,90€

  • Menu Complet

  • Entrée + Plat + Fromage + Dessert

    39,90€

  • Starter

  • Home-made Foie Gras, blackcurrant and hot « brioché » toast (+5€)
  • Marinated Salmon, Mexican guacamole, fresh salad
  • « Couteaux » (shellfish), garlic, parsley coulis and saffron emulsion
  • 6 Oysters (+5€)
  • Soft-boiled egg of Jossigny, Pumpkin velouté and chestnut
  • Plate of Noir de Bigorre curred ham, salad
  • Main course

  • Fillet of pollock, mashed potatoes, Olive oil with saffron, Red pepper emulsion
  • Pikeperch cooked with red wine, slice of warm foie gras, Mushrooms and Fresh vegetables
  • Simmental rib steak, mustard sauce, French potatoes gratin and mushrooms
  • Veal kidneys flambé with “Calvados”, Mashed potatoes and slightly salted butter
  • “Ballotine” of Label Rouge poultry with Tomatoes coulis, Penne with poultry juice
  • Beef tenderloin tartar, french fries
  • Brie cheese of Meaux
  • Desert *

  • Home made « Millefeuille », flaky pastry and creamy slices
  • Season flavor’s sherbet and ice cream
  • Fondant chocolate cake, coffee ice cream
  • Shortbread cookie with chocolate and pistachia, chocolate whipped cream, pistachio ice cream
  • Baked apple and sweet bun
  • * A commander en début de repas afin d’assurer la continuité du service. Merci
  • Les ENTRÉES

  • Poêlées Scallops, brunoise of seasonal fruits, Vinaigrette sauce with citrus fruit

    16,00€

  • Plate of Noir de Bigorre curred ham and Salad

    20,00€

  • Home-made Foie Gras, blackcurrant and hot « brioché » toast

    26,00€

  • French lobster, mashed potatoes with Vanilla, Passion fruit vinaigrette, tempura with lobster claws

    32,00€

  • 6 Gillardeau Oysters

    29,00€

  • 12 Gillardeau Oysters

    59,00€

  • Les POISSONS

  • Poêlées Scallops flambé with rum, mashed potatoes with Vanilla, orange vinaigrette

    22,00€

  • Fillet of pollock, mashed potatoes, Olive oil with saffron, Red pepper emulsion

    25,00€

  • Pikeperch cooked with red wine, slice of warm foie gras, mushrooms, Fresh vegetables

    27,00€

  • Monkfish with black olive, fondue of leek, vegetables with butter, Garlic and saffron emulsion

    32,00€

  • “Ballotine” of Sole with lobster bisque, Risotto and split peas of Crecy la Chapelle

    35,00€

  • Turbot, mashed potatoes of celery to Truffle, Red pepper emulsion

    38,00€

  • Les VIANDES

  • Beef tenderloin tartar, french fries

    22,00€

  • “Ballotine” of Poultry with Tomatoes coulis, Penne with poultry juice

    23,00€

  • Veal kidneys flambé with “Calvados”, Mashed potatoes and slightly salted butter

    25,00€

  • Veal medallion, mashed artichoke, veal juice

    26,00€

  • Simmental rib steak, mustard sauce, French potatoes gratin and mushrooms

    33,00€

  • Beef filet, butter and shallot, French fries, garlic, Beef juice with Foie gras

    39,00€

  • Les FROMAGES

  • French cheese selection

    15,00€

  • Les DESSERTS *

    Merci de bien vouloir commander les desserts en début de repas.

  • Season flavor’s sherbet and ice cream

    9,00€

  • Home made « Millefeuille », flaky pastry and creamy slices

    11,00€

  • Fondant chocolate cake, coffee ice cream

    11,00€

  • Shortbread cookie with chocolate and pistachia, chocolate whipped cream, pistachio ice cream

    11,00€

  • Baked apple and sweet bun

    11,00€

  • Pear with honey, gingerbread, blackcurrant « pannacotta », White chocolate sauce

    11,00€

  • Chocolate cake, coconut cream, raspberry jelly

    11,00€

  • Pineapple with lime, rum and vanilla cream, coconut whipped cream, Pistachio and almond biscuit

    11,00€

  • Roasted apple, walnuts cake, stewed fruits, Calvados whipped cream

    11,00€

  • Up to 12 years old

    16,95€

  • Starter

  • Delicatessen plate
  • or Tomato and mozzarella salad
  • Main course

  • Chicken Breast, pasta
  • Dessert

  • Ice cream
  • 64,90€

  • Starter

  • French lobster, mashed potatoes with Vanilla, Passion fruit vinaigrette, tempura with lobster claws
  • Poêlées Scallops, brunoise of seasonal fruits, Vinaigrette sauce with citrus fruit
  • 6 Gillardeau Oysters
  • Crisp soft-boiled egg, cream of celery with black truffle
  • Home-made Foie Gras, blackcurrant and hot « brioché » toast
  • Main course

  • Veal medallion, mashed artichoke, veal juice
  • Beef filet, butter and shallot, French fries, garlic, Beef juice with Foie gras
  • Monkfish with black olive, fondue of leek, vegetables with butter, Garlic and saffron emulsion
  • “Ballotine” of Sole with lobster bisque, Risotto and split peas of Crecy la Chapelle
  • Turbot, mashed pumpkin, mashed potatoes of celery to truffle, Red pepper emulsion
  • Cheese

  • French cheese selection
  • Desert *

  • Pear with honey, gingerbread, blackcurrant « pannacotta », White chocolate sauce
  • Chocolate cake, coconut cream, raspberry jelly
  • Pineapple with lime, rum and vanilla cream, coconut whipped cream, Pistachio and almond biscuit
  • Roasted apple, walnuts cake, stewed fruits, Calvados whipped cream
  • Coffee and sweet petit four

  • 52,00€

  • Scallops Carpaccio, brunoise of exotic fruit, Vinaigrette sauce
  • Poêlées Scallops, brunoise of seasonal fruits, Vinaigrette sauce with citrus fruit
  • Poêlées Scallops flambé with rum, mashed potatoes with Vanilla, Orange juice
  • Desert *

  • Pear with honey, gingerbread, blackcurrant « pannacotta », White chocolate sauce
  • Chocolate cake, coconut cream, raspberry jelly
  • Pineapple with lime, rum and vanilla cream, coconut whipped cream, Pistachio and almond biscuit
  • Roasted apple, walnuts cake, stewed fruits, Calvados whipped cream