Carta

Pan Seared Duck “Foie Gras”, Confit Red Cabbage, Celery Cappuccino

supplément 2.50€

“Paris-Brest” with Asparagus Mousse, Beetroot Sorbet, Cherry Vinegar Juice

Poultry Mousseline and Vegetables, Morel Cream

Rillettes of Arctic Char, Shortbread with Espelette Pepper, Black Olives Tapenade, Soya Cream and Wasabi

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

Pikeperch Roasted on Skin, Sweet Potato and Ginger Purée, Citrus Cream

Confit Pigs Cheeks with Saumur Champigny, Galette of Epinard and Paris Mushrooms

Guinea Fowl Supreme and Sweet Spices, “Grenaille” Potatoes and Confit Garlic, Port Sauce with Timut and Raspberry Berries

Vegetarian Plate

Rice and Mushrooms Steak with Seasonal Vegetables

Plate of Three Cheeses

Galet d’Anjou, Tome d’Anjou et St Maure de Touraine

*Fried Camembert Crumbed with Sesame and Blue Poppy Seeds

Terrine of Fourme d'Ambert with Gingerbread and Compote of Pears

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

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

Soft Chocolate Cake, Red Fruit Melted Heart, Kalamansi Sorbet

Fine Meringue, Bourbon Vanilla Mousse, Pineapple Tiramisu and 4 Spices

poultry+vegetables, ice cream and juice

Mosaic of Poultry with Small Vegetables, Compote of Red Onions, Mesclun 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

Roasted Trout Filet on Skin, Sweet Potato Mousseline, Bacon Juice and Timut Berries

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

Fresh Fruit Gratin, Sabayon with Crémant de Loire, Almond Tiles

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

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

Poultry Mousseline and Vegetables, Morel Cream

"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

Seared Pork Tenderloin, Broad Bean Purée, Cumin Cream

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

Chocolate and Nougatine Baba, Caramelized Pineapple Skewer

Fine Meringue, Bourbon Vanilla Mousse, Pineapple Tiramisu and 4 Spices