Starters
Scallop tartare with grapefruit and Szechuan pepper, crispy avocado tart.
Goat’s cheese fromage blanc crémeux with seasoning, seasonal shellfish with Kaffir lime and toasted tuiles.
Traditional brioche with Sainte-Maure-de-Touraine goat’s cheese, whipped cream with fresh herbs.
Corn velouté, roasted salsify, pickled red cabbage, whipped cream with roasted hazelnuts.
Main course
Fish of the day in a Vouvray and vanilla beurre blanc sauce.
Slow-cooked guinea-fowl supreme seared on the skin, mild chorizo sauce.
Escalope of calf’s liver with morello cherries, Bigarade-style bitter gravy.
Medallion of Angus beef hanger steak, Cubeb pepper gravy.
Winter vegetable pot-au-feu, hot potato and mushroom terrine, condiments with Loire Valley green lentils
Desserts
Poached pear, coffee-flavoured almond cream, almond cookie and salted caramel ice cream.
Light sweet potato mousse, wildflower honey cake, lime-coriander ice cream.
Crispy dark chocolate tuiles with orange zest, praline ice cream and chestnut cream cake.
Platter of mature cheeses, carefully chosen by us, accompanied by mixed salad leaves.
Goat’s cheese faisselle with seasoning and Andaliman pepper-apple condiment.