Menus
(without beverages)

Chypre: Starter & Main Dish 57 €
Complice: Main Dish & Cheese or Dessert 52 €
Muse: Starter, Main Dish, Cheese or Dessert 65 €
Émeraude: Starter, 2 Main Dishes, Cheese & Dessert 95 €

Supplements Out of the Menus
Starter 22 € // Main Dish 35 € // Cheese 17 € //Dessert 17 €

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

“Biscuit” of scallops and whiting
iodized emulsion, watercress and spinach velouté

or

Foie gras seasoned with Muscat
mango and walnut chutney, toasted corn bread

or

Smoked salmon prepared at the Château
horseradish and beetroot condiment, lemon cream

or

Green asparagus velouté, egg cooked at 64°C
parmesan espuma, focaccia croutons and smoked duck slices

MAIN DISHES

Veal sweetbreads prepared two ways
crispy with mushrooms and lemon, and glazed with veal jus
salsify tagliatelle with Vin Jaune and vintage cheddar
*supplément 12 €

or

Free-range chicken supreme from «La Mangrière» farm, slow-cooked
with the confit thigh in a small steamed brioche, cep purée, black garlic poultry jus
and glazed baby vegetables

or

Steamed thyme-infused skrei cod
caramelized garlic condiment, cuttlefish, spaghetti with ink jus, and shiitake mushrooms

or

Carrot cream
roasted heirloom carrots from Éric Roy, and saffron-infused carrot cromesquis

CHEESE & DESSERTS