STARTER

Burgundy snails à la provençale

Creme brulee foie gras with spices bread

Scallops with cream of leeks + 3 €

Pastry puff with cream of ricotta tomato, smoked trout and crab meat

Tourangelle Salad (rillettes, pork morsels, purse of goat cheese)

Whitebait smelt tartare sauce

Purse of blackpudding, roquefort and apple fruit

DISH

Duck breast , raspberry vinegar and honey sauce

Casserole of prawns and crayfish in Noilly Prat

Andouilette Pork in vouvray, shallots and mustard cream

Beef filet with pepper sauce      + 8 €

Beef cheek in Chinon and slice of foie gras + 3 €

Pork tenderloin with chanterelle cream and Rabelais spices

Filet of Saint-Pierre with spinach cream

Filet of rack of lamb in herbs and parmesan cream + 5 €

DESSERT

Profiteroles in chocolate

Ice cream or sorbet (3 scoops)

Chocolate pear with crumble

Apple tart and its vanilla ice cream

Sparkling strawberry soup

Sundae in the home-made caramel

Iced nougat

Crispy biscuit, chestnuts cream and roasted nuts

Colonel sorbet + 3.50 €