STARTER

 

Burgundy snails à la provençale

Creme brulee foie gras with spices bread

Scallops with cream of leeks + 3 €

Pastry puff with cream of ricotta tomato, smoked trout and crab meat

Tourangelle Salad (rillettes, pork morsels, purse of goat cheese)

Whitebait smelt tartare sauce

Purse of blackpudding, roquefort and apple fruit

 

 

DISH

 

Duck breast , raspberry vinegar and honey sauce

Casserole of prawns and crayfish in Noilly Prat

Steak of beef with roquefort sauce 

Beef filet with pepper sauce      + 8 €

Beef cheek in Chinon and slice of foie gras

Pork tenderloin with chanterelle cream and Rabelais spices

Filet of Saint-Pierre with spinach cream

Filet of rack of lamb in herbs and parmesan cream + 3 €

Leg of lamb of seven hours and mustard cream 

 

 

DESSERT

 

Profiteroles in chocolate

Ice cream or sorbet (3 scoops)

Chocolate pear with crumble

Tatin Pie and its vanilla ice cream

Sparkling strawberry soup

Sunday in the home-made caramel

Iced nougat

Tiramisu

Colonel sorbet + 3.50 €