Menu

Pan Seared Duck “Foie Gras”, Broccoli Gazpacho, Apple/Fig Chutney

supplément 4€

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

Escargot Puff Pastry, Leek Compote, Garlic and Parsley Cream

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

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

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

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

Just Seared Beef Cobblestone, "Grenailles" Potatoes with “Appétits” (chives), Meat Juice with Red Wine of Saumur

Duck Breast with Cajun spice, Artichokes and Black Pudding, Orange Juice and Rosemary

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

*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

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

Baba with Dark Chocolate Mousse, Mango Compote and Sherry Vinegar

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