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Menu's

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Spring "à la carte" Menu Group MENUS

Spring "à la carte" Menu

Wild Nettle Soup with Milk Foam and Spiced Toasts

Espelette Pepper Shortbread, Jerusalem Artichoke Mousse, Smoked Cat-fish, Beetroot Juice & Confit Fennel

Snail Pralines with Garlic & Parsley, Sautéed Oyster Mushrooms, Carrot Coulis

Duck Breast Stuffed with Foie Gras & Dried Fruits, Green Lentil Salad with Walnut Oil

Paris-Brest with Fresh Goat Cheese Mousse, Beetroot Ice Cream & Rasp-berry Vinegar

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

Roasted Pike-Perch Fillet with Sweet Potato Purée & Citrus Cream

Slow-Cooked Pork Chuck with Rosmary (10h), Olive Polenta, Loire Tomme Cheese

Guinea Fowl Supreme with Mild Spices, Apple & Black Pudding Tart, Port & Raspberry Jus

Seared Beef Fillet, “Grenailles” Potatoes & Confit Garlic, Tarragon Sauce

Vegetarian Plate

Eggplant and Black Olive Galette + Vegetables from the Menu

*Fried Camembert Crumbed with Sesame and Blue Poppy Seeds and St Maure de Touraine's Ice Cream, Walnut Oil Salad

*Terrine of Fourme d'Ambert with Gingerbread and Compote of Pears

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

Plate of Three Cheeses

Galet d’Anjou, Tome d’Anjou et St Maure de Touraine

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

*Chocolate Lava Cake with Banana Heart, Blackcurrant Ice Cream

Strawberry Mousse Bar, Mango Center, Dark Chocolate Glaze & Red Fruit Coulis

Morello Cherry Mousse Mille-Feuille, Kalamansi Sorbet, Apricot Coulis

poultry+vegetables, ice cream and syrup with water

Group MENUS

Capacity of 54 people left in 2 groups; 16 - 20 on the mezzanine and 36 in 40 in the main room

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

To choose from the "à la carte" menu

To choose from the "à la carte" menu

To choose from the "à la carte" menu