Supplement 2.50€

Mushroom Steak and Sausage with Spicy Mushrooms and Vegetables on the Menu

Suggestion of Wine « Coteaux Du Layon » 6cl : 3.00€

gratuit à 50m

12:00 - 13:45 * • 19:00 - 20:45 *

19:00 - 20:45 *

12:00 - 13:45 * • 19:00 - 20:45 *

* Solo su prenotazione

Tradizionale Revisited Francese

Accesso per disabili e servizi igienici, Parcheggio gratuito 50m, Privatizzazione

Bancomat, Assegni, Buoni vacanza, Contanti, Contactless Payment, Visa

Menu

Summer Menu

Starters

Pan Seared Duck “Foie Gras”, Tomatoes Chutney, Wild Nettles Cappucci-no

Medallion of Poultry Fillet and Seasonal Small Vegetables, Panna Cotta of Asparagus, Beet Coulis

Trout “Rillettes”, Thyme / Lemon Shortbread, Confit White Cabbage, Pistachio Vinaigrette

Main courses

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

Sear Pikeperch Filet on Skin, "Grenailles" Potatoes and Guéméné Andouille, Bacon Juice and Smoked Pepper

Pork Tenderloin with Port, Beans Compote with Cumin

Pan-fried Beef Steak, Oyster Mushrooms and Vegetables of the Moment, Tarragon Cream

Vegetarian Plate

Cheeses

*Fried Camembert with Sesame Seeds and Blue Poppy

Fourme of Ambert (blue Cheese) and Ginger Bread, Mini Caramelized Pears

Plate of Three Cheeses

Desserts

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

*Pineapple “Carpaccio”, Sweet Potato Crème Brulée with Spicy Syrup

Loire Crémant Mousse in Ingot, Red Fruit Compote, Strawberry Coulis

Kids menu

Poultry + vegetables, ice cream and juice

Group MENUS

Group MENU 28€

STARTERS

Terrine Country House, Stewed Red Onions, Mixed Green Salad

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

MAIN COURSES

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

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

DESSERTS

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

Group MENU 39.50€

STARTERS

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

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

MAIN COURSES

"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

DESSERTS

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

Chocolate and Nougatine Baba, Caramelized Pineapple Skewer

Prenotazione

Informazioni pratiche

Parcheggio

Orari

Lun - Mar

Mercoledi

Giovedi

Ven - Dom

Cucina

Tipologia

Servizi

Metodo di pagamento

Rimani informato *