Carte

STARTERS

Touraine white asparagus, house-smoked “Bömlo” salmon 25€
Curry, lime and chive dressing

Duck foie gras with Muscat de Rivesaltes 25€
Grilled Parmesan cream and rich poultry jus

Green and white asparagus duo, Parmesan-toasted brioche 18€
Curry, lime and chive dressing

Steamed langoustines, crisp garden vegetables 29€
Bisque reduction mayonnaise, toasted flaky brioche

MAIN DISHES

VEGETARIAN

Fregola sarda, cacio e pepe style, Swiss chard caponata 25€
Pecorino emulsion, 64°C egg

FISH

Monkfish with green asparagus, sparkling Vouvray and morel sauce 35€
Sautéed black rice, pistachio and wild garlic condiment

Roasted John Dory with salted butter 45€
Shellfish marinière with cockles, mussels and baby artichokes, lovage oil
Artichoke mousseline, barigoule style

MEAT

Slow-cooked veal quasi, roasted with fresh thyme 35€
Fregola sarda, cacio e pepe style, Swiss chard caponata
Veal jus, pecorino emulsion

Lamb in two preparations: roasted saddle and kefta-style shoulder 52€
Smoked aubergine caviar, dried fruit marmalade
House-made harissa, fine semolina with preserved lemon and fresh herbs

CHEESE & DESSERTS

Cheese Selection 17€

Rhubarb, Strawberry and Pistachio
Shortbread biscuit, candied rhubarb, pistachio cream, strawberry and rhubarb sorbet

The Chocolate
Dark chocolate mousse with Espelette pepper, shortbread biscuit and raspberry sorbet

Apricot and rosemary Pavlova
Meringue, apricot and rosemary sorbet
Confit of apricot with honey, mascarpone chantilly with vanilla, apricot coulis

Menus

Menus
(without beverages)

Chypre: Starter & Main Dish 57 €

Complice: Main Dish & Cheese or Dessert 52 €

Muse: Starter, Main Dish, Cheese or Dessert 65 €

STARTERS

Touraine white asparagus, house-smoked “Bömlo” salmon
Curry, lime and chive dressing

Duck foie gras with Muscat de Rivesaltes
Carrot textures, toasted corn bread

Green and white asparagus duo, Parmesan-toasted brioche
Curry, lime and chive dressing

MAIN DISHES

Monkfish with green asparagus, sparkling Vouvray and morel sauce
Sautéed black rice, pistachio and wild garlic condiment

Slow-cooked veal quasi, roasted with fresh thyme
Fregola sarda, cacio e pepe style, Swiss chard caponata
Veal jus, pecorino emulsion

CHEESE & DESSERTS

Cheese Selection
or

Rhubarb, Strawberry and Pistachio
Shortbread biscuit, candied rhubarb, pistachio cream, strawberry and rhubarb sorbet

The Chocolate
Dark chocolate mousse with Espelette pepper, shortbread biscuit and raspberry sorbet

Apricot and rosemary Pavlova
Meringue, apricot and rosemary sorbet
Confit of apricot with honey, mascarpone chantilly with vanilla, apricot coulis

Tasting Menu in 6 courses

Tasting Menu in 6 courses
By Hervé Guttin

Menu order for the entire table until 9 p.m.
Menu: 115€ (excluding drinks)
Food and wine pairing 65 €
Duck foie gras with Muscat de Rivesaltes
Carrot textures, toasted corn bread

Steamed langoustines, crisp garden vegetables
Bisque reduction mayonnaise, toasted flaky brioche

Roasted John Dory with salted butter
Shellfish marinière with cockles, mussels and baby artichokes, lovage oil
Artichoke mousseline, barigoule style

Lamb in two preparations: roasted saddle and kefta-style shoulder
Smoked aubergine caviar, dried fruit marmalade
House-made harissa, fine semolina with preserved lemon and fresh herbs

The Chocolate
Dark chocolate mousse with Espelette pepper, shortbread biscuit and raspberry sorbet

Rhubarb, Strawberry and Pistachio
Shortbread biscuit, candied rhubarb, pistachio cream, strawberry and rhubarb sorbet

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