|
Menus
(without beverages)
Chypre: Starter & Main Dish 57 €
Complice: Main Dish & Cheese or Dessert 52 €
Muse: Starter, Main Dish, Cheese or Dessert 65 €
Our providers and product origins
Mini-légumes :Eric Roy, St-Genouph, 37
Volailles fermières : la Mangrière, Pawula, Ferrière-Larçon 37
Pain :Les blés de Demain, Veigné, 37
Légumes : Le plaisir du maraîcher, Blanchard, Larçay, 37
Œufs : Florent Le Flèche, Ciran, 37
Farines : Moulin de Ballan, Ballan Miré, 37
Beurre / lait : Laiterie de Verneuil, Verneuil-sur-Indre, 37
Chèvre : L’instant caprin, Bournan, 37
Chocolat : Valrhona, Drôme, 26
Fromages : Au Coeur du Fromage à Montbazon, 37
Miel : Michael Preteseille, Civray-en-Touraine , 37
Fraises et framboises : Georget Blain, Varennes sur Loire, 49
Veau origine Pays Bas – Rognons origine UE
|
|
STARTERS
Seared and Carpaccio of Scallops
Scallop carpaccio seasoned with lamb’s lettuce pesto, mandarin and lemon
Seared scallops, butternut squash and orange-infused carrot butter
Braised Endives with Truffle
Grilled Parmesan cream and rich poultry jus
Foie Gras Terrine with Muscat Wine
Apple variations with Touraine saffron, toasted corn bread
|
|
MAIN DISHES
Steamed “Skrei” Cod
Melted leeks and peanut tempura, grey shrimp cream with Cognac
potatoes confit in leek butter
Farm-Raised Duck Fillet Cooked at Low Temperature
Rouennaise-style sauce, celeriac in fine mousseline and roasted with hazelnut oil, vegetable ravioli
|
