“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.


Harlequin of goat’s cheese, pepper, tomato and eggplant (aubergine) marinated in olive oil

Terrine of duck and Vire sausage (andouille), served with mixed salad

Marbled terrine of pork head with duck liver (foie gras)

Marinated salmon with star anise and lemon vinaigrette dressing

Crayfish Ravioli with green vegetables and lobster sauce

Terrine of scallops and salmon with lobster sauce

South-West salad

Gourmet salad (extra 5€)

Terrine of duck liver (foie gras) (extra 7€)

6 special Gillardeau oysters n°3 size, depending on availability (extra 12€)

Burgundy snails, snail butter, garlic cream and mushrooms (extra 7€)

Lobster salad with warm green beans (extra 15€)

Mixed fishes of the market (Eg red mullet, sea bream, scorpion fish, salmon) served in a chorizo sauce with pasta

Lamb with cep mushroom sauce, mashed potatoes with garlic cream

Roasted veal kidney with mustard and Zante currant sauce, fried potatoes

Thick cod steak, served in olive oil and vegetable sauce, with light garlic mashed potatoes

Duck filet and duck liver (foie gras) sauce, fried potatoes

Roasted breast of Guinea fowl with crayfish, lobster sauce and pasta in cep mushroom sauce

Thick beef steak with green pepper sauce, fried potatoes

Roasted filet of sea bass in its skin, herring sauce, mashed potatoes with truffle flavor (extra 10€)

Sole meunière, steamed potatoes and mushrooms (extra 15€)

Sweetbread cutlets with morel mushrooms and pasta (extra 15€)

Plate of mature cheeses, walnut and mixed salad

Ice-cream or sorbet (3 scoops of your choice), macaroon and chocolate lollipop

Delicate pear tart, almond cream, served with a scoop of ice cream

Pineapple and coconut vacherin with whipped creams and meringue spires

Soufflé with Grand Marnier and Mandarin sorbet

Orange and chocolate soufflé with mandarin sorbet

Black forest gateau with two sorts of cherries in its tear of chocolate

Cream profiteroles pastries

Macaroon with berries and pistachio mousse


Château La Voûte, sauvignon white 2017 Chenonceaux - Appellation Touraine contrôlée

Château Haut-Moulin - Red wine 2016 - Blaye - Vieilles vignes - Appellation Côtes de Bordeaux contrôlée

Chinon rosé 2016 - René Couly - Appellation Chinon contrôlée

Menetou-Salon Loire valley white wine 2015, Châtenoy domain - Appellation Menetou-Salon contrôlée

Château L'Armont red wine 2011, Grand Cru - Appellation Saint-Emilion contrôlée

Minuty Prestige rose wine 2016 - Appellation Côtes de Provence protégée

Champagne Carte blanche Janisson & fils