Carta

Poultry Mousseline with Small Vegetables, Crayfish Tails and Morel Cream

Paris-Brest with Red Beet Mousse, Red Beet Sorbet and Raspberry Vinegar

Fine Tart with Candied Fennel and Current Fish Rillettes, Peppers Juice

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

Roasted Pike-Perch Pavé on Skin, Celery and Soya Bean Puree, Bacon Juice with Timut Berries

Pig Chest Confit in Low Temperature Cooking (10 hours), "Grenailles" Potatoes and Porto Sauce

Pan-Fried Duck Breast, Sweet Potato Compote and Turnip Tagliatelle, Rosemary Juice

Roast Saddle of Lamb, Polenta and Black Olive Skewers, Lamb Juice and Tajine Spices

Vegetarian Plate

Eggplant Patties and Black Olives 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 and St Maure de Touraine's Ice Cream

*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

Meringue Way of Pavlova, Rhubarb Marmalade, Vanilla and Citrus Mousse, Sorbet of the Moment

*Soft Chocolate Cake, Mango Heart, Kalamansi Sorbet

Pineapple Tatin, 4 Spice Panna Cotta, Red Fruit Coulis

poultry+vegetables, ice cream and juice

Mosaic of Poultry with Small Vegetables, Spicy Tomato Mousse, Pepper Coulis

Petite Charlotte of Raw Ham and Carrot Mousse, Green Lentil Salad, Sesame Oil Jus

Homemade Country Terrine, Onion Compote with Red Wine Saumur, Mesclun with Walnut Oil

Confit Pork Cheek Stew with Saumur Champigny, Potato Gratin

Cod cobblestone poached with rosemary, Sweet Potato Mousseline and Citrus Cream and Green Pepper

Plates of 3 Cheeses and Mesclun Salad

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

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

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

Snail Puff Pastry and Liquorice Cream, Compote of Leeks and Parsley (hot starter)

Poultry Mousseline and Vegetables, Morel Cream (hot starter)

Medallion of Arctic Char Fillet and Smoked Fish, Peppers and Candied Tomatoes

Paris-Brest with Beetroot Mousse, Asparagus Sorbet, Soy/Wasabi Cream

Roasted Pike-Perch Pavé on Skin, Carrot and Sweet Potato Purée, Tarragon Cream

Duck Fillet with Cajun Spices, Apple and Black Pudding Tatin, Port/Raspberry Juice

Braised Pig Blade with Soy and Golden Sesame, Eggplant Patties and Black Olives

Back of Arctic Char, Grenaille Garlic and Parsley Potatoes, Tarragon Cream

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

Baba with Dark Chocolate Mousse, Mango Compote and Sherry Vinegar

Poached Peach with Coteau du Layon (sweet white wine), Strawberry Mousse "Maras des Bois", Panna Cotta Cardamom