Menu's

Pan Seared Duck “Foie Gras”, Sweet Potato and Ginger Cappuccino, Chutney Apple/Prunes

supplément 4€

Wild Nettle Soup, Cloud of Milk, Spicy “Mouillettes” and Emmental Cheese

Charlotte with Raw Ham and Pumpkin Mousse, Green Lentil Salad from Puy

Rabbit Medallions with Dried Fruits and Trumpets of the Dead, Onion Confit with Red Saumur

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

Pikeperch Roasted on Skin, “Grenailles” Potatoes with Thyme, Veal Jus and Timut Berries

Lamb Selle Steak with Garlic and Rosemary, Eggplant Galette, Full-bodied Jus

Marinated Pavé of Leg of Deer Grand Veneur Style, Butternut Squash Compote and Pan-fried Seasonal Mushrooms

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

*Poached Pear with Coteau du Layon, Chocolate Dragees, Lychee Coulis

*Apple/Fig Tatin, Pana Cotta with 4 Spices

Paris Brest with Pineapple/Yuzu/Cardamom Mousse, Kalamanzi Sorbet, Red Fruit Coulis

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