See our menus below

Champagne Cocktail 

( 12 pers maxi)

Cod in choux pastry - Foie gras sautéed & raisins 

Shredded meat on toasts - Onions tart

Cheeses - Iced macaroons 

Rum Baba - Fruit salad 

Coffee - Chocolates

The Cock Menu

(8 pers maxi)

Amuses Bouches

Fresh Snails sautéed on young spinach salad

Monk fish, mussel sauce.

Farm poultry from Beauce or Gâtinais, roasted

Sauteed potatoes - Season vegatable

Roquefort salad and walnuts

Rum Baba

The Rose Menu

(8 pers maxi)

Savouries

Iced watercress soup

Haddock and crunchy red cabbages

Lamb from Mont St Michel salted fields with mint

Cream potatoes - Season vegetables

Spoom chocolat bigarade

Stilton with port wine

Coffee

Chocolates 

Macaroons

Etc...

Wines

Champagne J. de Telmont

Cheverny Domaine de Veilloux

Chinon Domaine Brocourt

Montlouis Domaine de la Rochepinal

Other suggestions to compose your menus

Hors d'oeuvre

Salmon two ways horseradish cream

Vegetable bananas in spicy lentils consommé

Watercress and crayfish salad with cane juice vinegar

Sea foods River foods

Scallops with safran butter

Crab meat in spinach's nems

Pike quenelles in Nantua sauce

Beef - Lamb - Poultry - Veal

Crispy goose or duck confit

Thick beefsteak winemerchant sauce

Lamb leg steak with roasted garlic butter

Or for the connoisseurs

Tripes - Calf heads - Liver - Sweetbreads - Kidneys - Pig trotter - Cock in wine - Salted pork
And more...

Cheeses

Tasting everything on the cheese board

Fresh goat cheese with garlic and Honey

Warm goat cheese from Chavignol and watercress

Desserts

Iced Macaroons

Old fashion chocolate sweet

Clafoutis or tarts with season fruits