Menu's

Pan Seared Duck “Foie Gras”, Spinash Cappuccino, Chutney of Endives and Brown Grapes

supplément 4€

Paris-Brest with White Asparagus Mousse, Red Beet Sorbet

Escargot Puff Pastry, Liquorice Cream, Leek Compote and Parsley Juice

Rillettes of Pink Trout Fillets, Candied Fennel, Raspberry/Xérès Vinaigrette

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

Roasted Zander Pavé on Skin, Celery and Soybean Mousseline, Bacon Jus and Timut Berries

Pan-fried Pork Tenderloin, Broad Bean Purée and Cumin Cream

Saddle of Lamb, Grenaille Potatoes and Candied Garlic, Its Rosemary Juice

Yellow Chicken Supreme, Apple/Black Pudding Tatin, Port/Raspberry Sauce

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

Fine Meringue, Blackcurrant Mousse, Mango/Pineapple Tiramisu

Moelleux Chocolate Cake, Flowing Passion Fruit Heart, Kalamansi Sorbet

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

Veal Blanquette and Turquant Mushrooms, Rice Pilaf

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)

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

Paris-Brest with Asparagus Mousse, Beet sorbet

"On Skin" Roasted Pikeperch, Celery Mousseline with Soybeans, Juice with Bacon and Timut Berries

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

Seared Pork Tenderloin, Broad Bean Purée, Cumin Cream

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

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

Soft Chocolate, Passion Fruit Heart, Kalamansi Sorbet

Fine Meringue, Bourbon Vanilla Mousse, Red Fruits Tiramisu