Starters

Artichoke and fennel salad, vinaigrette with shallots and fresh herbs, finely sliced spianata salami, croutons and balsamic reduction sauce.

Celeriac risotto, caramelised onion cream sauce, Galet de la Loire soft cow’s milk cheese and roasted hazelnuts.*

Pollack tartare with grapefruit and Timur berry pepper, beetroot served in different ways and home-made crackers.

Home-made brioche with goat’s cheese protected by the PDO geographical indication, shredded Chinese leaf cabbage with sesame oil, light lime cream.*

Main course

Label Rouge farmhouse pork served two ways (slow cooked rack and confit and pulled spare ribs), burnt hay cream and roasted carrots.

Lamb saddle steak marinated with wild garlic, sauce vierge with crunchy vegetables .

Escalope of calf’s liver, orange and lemon thyme sweet-and-sour sauce .

Blanquette of mullet, grilled bacon, red wine reduction sauce and seasonal vegetables. (can also be served without bacon on request)

Pan-fried shiitake and oyster mushrooms, cauliflower cream with Tomme de Touraine cheese, mildly spiced crumble and pickles.* DESSERTS*

Fromage blanc and candied lemon sponge cake, mango cream, fresh strawberries, coconut gel and ice cream.

Sweet potato and vanilla biscuit, Granny Smith compote, Chantilly cream and rosemary ice cream.*

Pistachio crème brûlée, raspberries in different textures, white chocolate and pistachio crunchy cornflake biscuit.*

Goat’s cheese faisselle with herbs, pickled red onion and Breton curry crumble.*

Platter of mature cheeses from a variety of regions, salad and condiments.*

* Vegetarian dishes