Terrine Country House, Stewed Red Onions, Mixed Green Salad

Petite Charlotte of Raw Ham and Celery Mousse, Green Lentil Salad, Hazelnut Juice

Stewed Pork Cheeks Confit at Saumur Rouge, Mashed Potatoes with Olive Oil

Salmon Roast on Skin, Tagliatelle of Vegetables and Sauce with Citrus

Flaky Pie with Apples and Gingerbread, Vanilla Ice Cream,Red Fruit Coulis

Rice with Milk in My Way, Compote of Figs and Tiles with Almonds

Stuffed Duck Fillet With Foie Gras And Dried Fruits, Lentils Salad And Balsamic Cream

Pink Trout Fillet "rillettes", Candied Fennel, Red Beetroot Dressing

"On Skin" Roasted Pikeperch, Celery Mousseline with Broad Beans, Strong Juice with Bacon and Balsamic

Duck Fillet with Cajun Spices, Upside-Down Apple and Foie Gras Tart, Raspberry Vinegar Juice

Roasted Lamd Saddle "Pavé" with Sarriette, Spinash Pancake and Emmental Cheese Crips

French Toast and “Pomme Tapée De Turquant” (dried apple), Vanilla Ice Cream

Chocolate and Nougatine Baba, Caramelized Pineapple Skewer

Pan Seared Duck “Foie Gras”, Fig Chutney, Pumpkin Cappuccino

supplément 2.50€

Wild Nettle Soup, Balsamic with Cream Flotting Island, Spiced Toast Stick

Faisan Terrine, Sweet and Sour Onion Marmelade with Saumur Blanc, Chesnut Oil Vinaigrette

Duck breast Stuffed with Fois Gras and Dried Fruits, Green Lentils Salad with Truffe infused Oil

Jerusalem Artichoke Mousse and Breased Leeks “Charlotte”, Beet Sauce and Mixed Grain Salad

“Casserole” of Fresh Water Fishes, with Old Fashioned Vegetables

Sear Pikeperch Filet on Skin, Green Cabagge with Andouille de Guéméné, Veal and Smoked Pepper Reduction

Confit of Lamb Shoulder with Tajine Spices, Garlic Scenfed Creamy Polenta

Deer Steack Marinated in Saumur Rouge, Butternut Squash Fondue and Sautéed Chanterelles Mushrooms

Pan Seared Duck Breast with Cajun Spices, Apple and Black Pudding Tart, Port Wine Reduction

Vegetarian Plate

Mushrooms Steak and Spicy Mushrooms Sausage with Seasonal Vegetables

*Fried Camembert Crumbed with Sesame and Blue Poppy Seeds

Fourme of Ambert (blue Cheese) and Ginger Bread, Pears William Compote

(Suggestion of Wine   « Coteaux Du Layon » 6cl : 3,00€)

*St Maure de Touraine (goat Cheese) in Filo Triangle, Mesclun Salad with Walnut Oil

*French Toast and “Pomme Tapée de Turquant” (dried Apple), Vanilla Ice-Cream

*Pear Poached in Coteau du Layon (White Wine), Breaded and Fried Chocolate Balls, Mixed Berry Sauce

Fluffy Meringue, Clementine and Timut Pepper Mousse, Nougat Ice Cream

*Pineapple “Carpaccio”, Parsnip Crème Brulée with Spicy Syrup

Chocolate and Praline Dacquoise, Sauteed Bananas, Hazelnut Cream

poultry+vegetables, ice cream