Chefs Jean-Baptiste DREY-BLUM, Damien PIOCHON and their team propose. «Autumn Menu»

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Martina Blair
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1 Chefs Jean-Baptiste DREY-BLUM, Damien PIOCHON and their team propose «Autumn Menu»

2 Menu-carte at 56 Euros composed of a first course, a main course (fish or meat), and either cheese or dessert or Menu-carte at 68 Euros composed of a first course, a main course (fish or meat), cheese and dessert If you choose a dish with a supplement, this will be added to the price of the menu You can also choose «à la carte» Every day our Chefs and their team propose you some suggestions; do not hesitate to ask us about them. Starters LANGOUSTINE roasted, raw apple & endive, lemongrass emulsion 25 (suppl. 5 ) FOIE GRAS half-cooked duck foie gras served on thyme and lemon shortbread and lemon compote 23 SQUASH caramelized with cinnamon, turned into a velvet soup, wood ear mushroom tartine 19 SNAILS cepe mushroom & snails thin tart, parsley & garlic broth 21 - net prices - You are welcome to split any dish from the à la carte selection. A 4 Euros supplement will be applied to the price of the chosen dish. However none of our menu can be split.

3 Fishes JOHN DORY served on king prawn tartar, radish and brown shrimp broth 35 (suppl. 6 ) CROAKER cooked on one side, white beans from Tarbes, caper butter 29 Meats VEAL grilled with Voatsiperifery pepper breadcrumbs, shitake mushroom & butternut squash 28 PIGEON cooked in its crust, Porto wine sauce, coated turnips 31 (suppl. 4 ) * Veal, not included in any menu * VEAL CHOP (350g) pan-fried mushrooms and sautéed potatoes 35 Origin of our meat: France UE - Net prices

4 Cheeses SELECTION OF REFINED CHEESES by «the Raimbault family» 12 MIXED GREEN SALAD WITH BLUE CHEESE & APPLE DRESSING 10 LOCAL GOAT S CHEESE BRUSCHETTA with dried fruits 10 Desserts SOUFFLÉ Grand-Marnier soufflé 12 CHOCOLATE mousse stuffed with a caramel swirl, coffee granita 12 SPICY MANGO cottage cheese mousse and Loire valley Honey ice cream 12 OLD STYLE PLUM PIE served with an Hypocras wine Granita 12

5 Menu «Dégustation» at 83 Euros (This menu has to be served to all the persons sitting around the same table. In order to contribute to respect the time schedule of our team, we inform you that this menu cannot be ordered after 1:30 pm neither after 9:15 pm and we thank you for your comprehension.) SQUASH caramelized with cinnamon, turned into a velvet soup, wood ear mushroom tartine FOIE GRAS half-cooked duck foie gras served on thyme and lemon shortbread and lemon compote JOHN DORY served on king prawn tartar, radish and brown shrimp broth GRANITA VEAL grilled with Voatsiperifery pepper breadcrumbs, shitake mushroom & butternut squash LOCAL GOAT S CHEESE BRUSCHETTA with dried fruits CHOCOLATE mousse stuffed with a caramel swirl, coffee granita - net prices

6 Pressoir Menu For lunch only MENU-PRESSOIR AT 35 EUROS (2 courses including 2 glasses of wine and a coffee) MENU-PRESSOIR AT 42 EUROS (3 courses including 2 glasses of wine and a coffee) For lunch or dinner MENU-PRESSOIR AT 30 EUROS (2 courses excluding drinks) MENU-PRESSOIR AT 37 EUROS (3 courses excluding drinks) Starters PERFECT EGG candied potatoes, mustard foam 12 PARMESAN FONDANT carrot and cumin biscuit 13 DUBARRY VELVET SOUP sturgeon smoked in the château 13 Main courses PORK BELLY «ROI ROSE» preserved with apple juice, spaghetti squash tart tatin 20 TROUT COOKED ON ONE SIDE white cabbage compote and raisins, lemon cream 21 SEABREAM just cooked, young spinach, crunchy bunch onions 20 Desserts COBBLER with apples and pears, vanilla ice-cream 10 BANANA AND CHOCOLATE SOFT CAKE piñacolada sauce 10 PARIS-BREST 10 - net prices -

7 Children menu (up to 12 years) Main course 16 Euros Main course + dessert 19 Euros First course + main course + dessert 22 Euros Starters HOME MADE TERRINE SALMON SMOKED AT THE CHÂTEAU Main Courses LINGUINI PASTA BOLOGNESE CHOPPED STEAK sautéed potatoes CROAKER steamed, risotto Desserts APPLE TARTE TATIN vanilla ice cream CHOCOLATE ICED MOUSSE - net prices

8 Vegan menu This menu (starter, main course and dessert) is at the rate of 30 Euros Starters LEEK TARTE TATIN served warm with a shallot dressing 10 SQUASH VELVET SOUP torrefied crunchy hazelnuts 10 Main Courses CHESTNUT RISOTTO with almond milk 15 CAULIFLOWER the white one roasted with layon wine, the purple & yellow ones as semolina 15 Desserts GRAPEFRUIT & CHOCOLATE confit barkes & coconut milk chocolate ganache 10 HOME MADE MUESLI Red white poached prunes caramelized apples & pear sorbet 10 - net prices -

Chefs Jean-Baptiste DREY-BLUM, Damien PIOCHON and their team propose. «Summer Menu»

Chefs Jean-Baptiste DREY-BLUM, Damien PIOCHON and their team propose «Summer Menu» Menu-carte at 56 Euros composed of a first course, a main course (fish or meat), and either cheese or dessert or Menu-carte