Our Winter Menu

Perfect egg, sautéed Jerusalem artichokes, Parmesan cream

Red kuri squash velouté with cumin and croutons

Saint-Maure-de-Touraine crème brûlée with pickled vegetable salad

Warm-smoked salmon timbale with guacamole

Pumpkin risotto with Parmesan shavings

Wild boar fricassee with Cheverny wine, cranberry compote

Wild duck cooked two ways with blackberry demi-glace

Poached pollock fillet with curried vegetable pot-au-feu

Trilogy of regional cheeses

Coffee indulgence, served with a Chambord biscuit or tea

Banana and caramel crepes with pistachio ice cream

Poached pear with warm spices, exotic coulis, hazelnut ice cream