Menu

Pan Seared Duck “Foie Gras”, Figs Chutney, Butternut Squash Cappuccino

supplément 2.50€

Wild Nettle Soup, Milk Cloud and Balsamic Vinegar, Spicy Mouillette

Little Charlotte of Raw Ham and Red Kuri Squash Mousse, Lentil Salad in Walnut Oil

Rabbit Rillettes with Rosemary, Sweet and Sour Red Cabbage with Sau-mur Champigny, Chestnut Vinaigrette

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

Pikeperch Roasted on Skin, Mousseline with 2 Celery, Meat Juice and Sarawak Pepper

Steak of Deer Marinated in Red Anjou, Wild Mushroom Galettes

Guinea Fowl Supreme and Sweet Spices, “Grenaille” Potatoes and Confit Garlic, Port Fumet with Raspberry Vinegar

Vegetarian Plate

Mushrooms Steak and Spicy Mushrooms Sausage 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

Fourme d'Ambert Crumble with Gingerbread Spices, Mesclun Salad with Walnut Oil and Pear Compote

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

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

Soft Chocolate Cake, Mango and Pineapple Compote, Passion Fruit Coulis, Orange Sorbet

*Chestnut Mousse, Thin Meringue with Pistachio Shards, Clementine Tiramisu and Timut Berries

poultry+vegetables, ice cream and juice

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

Terrine Country House, Stewed Red Onions, Mixed Green Salad

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

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

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

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

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