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(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

CHEESE & DESSERTS