Restaurant menu
Menus :
Séance Gourmande
| Starters, main course and dessert | 39.00 € |
Comparution en bouche
| Assortment of appetizers inspired by the chef |
Starters
| The carrot 100% vegetal* Spring carrots, carrots caramel , bay leaf crème brûlée , polenta ostis |
Main courses
| Return of the fish market Fish of the day, citrus fruit hot emulsion, dried fruit paste , red curry , roasted Sicilian violet eggplant |
Dessert
| The rhubarb Candied rhubarb, pistachio paste, nougatine, yogurt ice cream |
Tiny cakes
Invitation à la barre
Starters, main course and dessert : 43.00 €Four courses menu : 56.00 €*
Comparution en bouche
| Assortiment de mises en bouches inspirées du chef |
Starters
| The Asparagus 100% vegetal* With asparagus from Loire , scrambled egg and verjuice, wild rice emulsion and soufflé |
Main courses
| Wild garlic and and broad bean 100% vegetal* Salted shortbread, wild garlic custard, broad bean, walnut oil, balsamic vinegar |
| The Duckling Roasted duckling filet, thigh juice and battack berries, shredded thigh and fried in cromesquis, early turnip and scallions |
Dessert
| The Gariguette strawberry The gariguette, green pea cream, mint shortbread, balsamic reduction |
Tiny cakes
*Last order of this menu at 20:45.
Plaidoirie des saveurs
Five Courses menuServed for the entire table only
65 €
Comparution en bouche
| Assortiment de mises en bouches inspirées du chef |
Starters
| The Morel Morels stuffed with shallots, savagnin foam and toasted bun with comté |
| The Carotte 100% végétal* Spring carrots, carrots caramel , bay leaf crème brûlée , polenta ostis |
Main courses
| Return of the fish market Fish of the day, citrus fruit hot emulsion, dried fruit paste , red curry , roasted Sicilian violet eggplant |
| The Beef blade steak Beef short ribs, green peas, spring onions, grilled bacon, and cubeb pepper cooking juices |
Dessert
| Vanilla millefeuille minute-cooked Caramelized puff pastry alternated with a light cream with bourbon vanilla |
Tiny cakes
Cheese (+15.50 euros)
With a selection of matured cheeses from “La Crèmerie du Château de Loches”
OR
Goat cheese mousse and seasonings
*Last order of this menu at 20:45.
Children's menus
| For the traditional Ham or Steak served with potatoes or pasta Or Market fish and vegetables of the moment 2 scoops of ice cream ( flavours of the moment ) |
14.00€ |
| For gastronomes (up to 12 years) Give the chef carte blanche, he takes care of developing a menu in 3 dishes to satisfy the taste buds of your gastronomes according to your preferences between fish or meat. |
20.00 € |
A la carte
Our starters
| The Asparagus 100% vegetal* With asparagus from Loire , scrambled egg and verjuice, wild rice emulsion and soufflé |
16.00 € |
| The carrot 100% vegetal* Spring carrots, carrots caramel , bay leaf crème brûlée , polenta ostis |
16.00 € |
| The Morel Morels stuffed with shallots, savagnin foam and toasted bun with comté |
22.00€ |
Our main courses
| Wild garlic and and broad bean 100% vegetal* Salted shortbread, wild garlic custard, broad bean, walnut oil, balsamic vinegar |
18.00 € |
| Return of the fish market Fish of the day, citrus fruit hot emulsion, dried fruit paste , red curry , roasted Sicilian violet eggplant |
25.00 € |
| The Duckling Roasted duckling filet, thigh juice and battack berries, shredded thigh and fried in cromesquis, early turnip and scallions |
25.00 € |
| The Beef blade steak Beef short ribs, green peas, spring onions, grilled bacon,, and cubeb pepper cooking juices |
25.00 € |
Our Desserts
| The rhubarb Candied rhubarb, pistachio paste, nougatine, yogurt ice cream |
12.00 € |
| The Gariguette strawberry The gariguette, green pea cream, mint shortbread, balsamic reduction |
12.00 € |
| Vanilla millefeuille minute-cooked Caramelized puff pastry alternated with a light cream with bourbon vanilla |
14.00 € |
| Cheese plate | 15.50 € |
| Goat cheese mousse and its condiments | 12.00 € |
To ensure the proper preparation of our desserts, we kindly ask you to place your orders in advance.
Tell us about your intolerances.
Net price, service included.
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