Menus propositions

Champagne

Zakouskis
Cod in choux pastry
Goose foie gras sautéed & raisins
Shredded meat on toasts
Onions tart
Savorys

Hors d'oeuvre

Iced watercress soup
Salmon two ways, horseradish cream.
Fresh Snails sautéed on young spinach salad
Grated zucchinis & peeled tomatoes with lime juice.
Vegetable bananas in spicy lentils consommé
Watercress salad with cane juice vinegar
Tuna sashimi with avocado.

Sea foods

Monk fish, mussel sauce.
Crab meat in spinach's nems
Lobster sautéed with mustard sauce
Tuna steak, safraned crunchy red cabbages
Turbot or Dover sole cooked in their own sauce
Smoked eel from Zeeland in warm salad
Scallops in Montlouis sauce

Beef - Lamb - Poultry - Veal

Crispy goose or duck confit
Thick beefsteak with pepper or ginger sauce.
7 hours lamb from Mont St Michel salted fields
Farm poultry from Beauce or Gâtinais, roasted or on the spit
Duck filet with shredded ginger orange sauce.
Lamb leg steak with roasted garlic butter
Veal steak and mushrooms.

Or for the connoisseurs

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

Garnitures and side dishes

Purées - Gratins - Zucchinis - Aubergines - sautéed potatoes
Ratatouille - Piperade - Season vegetables - Sweet potatoes Etc...

Cheeses

Stilton with port wine
Tasting everything on the cheese board
Warm goat cheese from Chavignol and watercress
Fresh goat cheese with garlic and Honey
Roquefort salad and walnuts
Cancoillotte

Desserts

Shortbread
Stewed fruits
Fresh fruit salad
French cottage cheese tart
Freshly made ice cream and sorbet
Chocolate and orange crispy cake
Old fashion chocolate sweet
Iced macaroons
Rum Baba
Clafoutis

Coffee

Macaroons and chocolates from Frédéric Cassel

Wines

Champagne J. de Telmont

Cheverny Domaine de Veilloux

Chinon Domaine Brocourt

Montlouis Domaine de la Rochepinal