Menus“Home made” courses are prepared on site from raw products. All courses are « home made ». An an exception to the "home made" principles, the crayfish and snales included in our courses are acquired cooked. |
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STARTERS |
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Crunchy goat’s cheese with fig and honey |
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Marinated salmon with star anise and lemon vinaigrette dressing |
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Terrine of wild boar and duck liver (foie gras), served with pear poached in red wine |
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Crayfish Ravioli with green vegetables and lobster sauce |
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Terrine of scallops and salmon with lobster sauce |
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Crunchy pork foot with wild mushrooms, liver (foie gras) sauce |
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South-West saladSmoked duck filet, duck gizzard, duck slowly cooked leg, mixed salad, poached egg |
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Gourmet salad (extra 5€)South-West salad with duck liver (foie gras) |
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Terrine of duck liver (foie gras) (extra 7€) |
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6 special Gillardeau oysters n°3 size, depending on availability (extra 12€) |
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Burgundy snails, snail butter, garlic cream and mushrooms (extra 7€) |
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Lobster salad with warm green beans (extra 15€) |
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MAIN COURSES |
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Sauerkraut from the sea (Eg: Salmon, sea bream, scorpion fish, mackerel, smoked haddock) |
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Thick cod steak, served in olive oil and vegetable sauce, with light garlic mashed potatoes |
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Duck filet and duck liver (foie gras) sauce, fried potatoes |
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Roasted veal kidney with mustard sauce, fried potatoes |
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Roasted breast of Guinea fowl with crayfish, lobster sauce and pasta in cep mushroom sauce |
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Thick beef steak with green pepper sauce, fried potatoes |
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Saddle and sweetbread of lamb with morel mushrooms and cep mushroom sauce, mashed potatoes |
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Head of veal, gribiche sauce |
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Roasted filet of sea bass in its skin, herring sauce, mashed potatoes with truffle flavor (extra 10€) |
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Sole meunière, steamed potatoes and mushrooms (extra 15€) |
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Sweetbread cutlets with morel mushrooms and pasta (extra 15€) |
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CHEESE AND DESSERTSOur ice-creams and sorbets are made by La Laitière |
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Plate of mature cheeses, walnut and mixed salad |
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Ice-cream or sorbet (3 scoops of your choice), macaroon and chocolate lollipop |
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Delicate pear tart, almond cream, served with a scoop of ice cream |
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Pineapple and coconut vacherin with whipped creams and meringue spires |
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Soufflé with Grand Marnier and Mandarin sorbet |
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Orange and chocolate soufflé with mandarin sorbet |
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Paris-Brest (Praline cream puff) |
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Black forest gateau with two sorts of cherries in its tear of chocolate |
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Cream profiteroles pastries |
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Formules |
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MENU BUSINESSStarter and Main course (Except weekend and holidays) 31,00€ |
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Menu BusinessStarter and Main course (Except weekend and holidays) 29,90€ |
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Menu LeisureStarter, main course and dessert 39,00€ |
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Menu ComfortAperitif - Starter - Main course - Dessert -37.5 cl of wine (See hereunder) 59,00€ |
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Menu PassionAperitif - Starter - Main course - Dessert -37.5 cl of wine or champagne (See hereunder) 69,00€ |
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DRINKS INCLUDED IN THE MENUS(Our main wine list, showing more than 80 references, is at your disposal) |
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WINE OF YOUR CHOICE (FOR THE COMFORT MENU) |
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Château La Voûte, sauvignon white 2017 Chenonceaux - Appellation Touraine contrôlée |
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Château Haut-Moulin - Red wine 2016 - Blaye - Vieilles vignes - Appellation Côtes de Bordeaux contrôlée |
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Chinon rosé 2016 - René Couly - Appellation Chinon contrôlée |
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WINE OF YOUR CHOICE (FOR THE PASSION MENU) |
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Menetou-Salon Loire valley white wine 2015, Châtenoy domain - Appellation Menetou-Salon contrôlée |
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Château L'Armont red wine 2011, Grand Cru - Appellation Saint-Emilion contrôlée |
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Minuty Prestige rose wine 2016 - Appellation Côtes de Provence protégée |
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Champagne Carte blanche Janisson & fils |
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