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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
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STARTERS
Foie gras seasoned with white Port and gingerbread
pumpkin condiment, orange, and hazelnuts
or
Roasted langoustines and crispy pig’s trotter
Port jus, and ravigote condiment (supplément 7 € )
or
House-smoked salmon, fromage blanc sauce from Maurice’s dairy
lemon and fresh herbs, heart of sucrine lettuce with herring caviar
or
Butternut squash and pumpkin velouté, egg cooked at 64°C
focaccia croutons, and Espelette pepper chantilly
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MAIN DISHES
Roasted monkfish with semi-salted butter and crab cream
cauliflower purée, broccoli, pine nuts, and samphire
or
Farm-raised duck breast cooked at low temperature, crispy confit leg
celery variations, and Apicius-style sauce
or
Kidneys and sweetbreads prepared in the style of beuchelle tourangelle
macaroni with porcini cream, gratinated with Tomme de Touraine, seasonal vegetables from Eric Roy
or
Spelt risotto with mushrooms
shiitake sauce with Jura yellow wine, and seasonal vegetables
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