Menus *

For groups of at least 15 guests our chef suggests : Menus 22.50€ and 25€  Please choose ONE menu with identical dishes for all guests. Changes can be made for allergies or dietary requirements, but only if you advise at the time of booking.
According to the season: Tomato gazpacho (summer) OR Cream of pumpkin with hazelnut (winter) OR Cauliflower soup with crispy smoked Vendée (all year round) OR Raw salmon ‘tartare’ marinated with lemon balm and fresh lime OR Mackerel marinated in white Saumur wine and condiments OR Pâté of the season, red onion and crème de cassis Combier compote.
French beef ‘hot pot’ with market fresh vegetables OR Oven baked salted cod with potato purée, baked garlic and tossed leaves OR Filet of hake, thyme gravy, courgette flan and steamed potatoes OR Basque style chicken breast with ‘créole’ style rice and caramelized carrots OR Veal slowly cooking in Saumur red wine herb gravy and fresh pasta.
Ice cream with local Royal Combier liqueur, traditional cake with candied orange OR Duo of chocolate mousses on a biscuit base served with a coco bean wafer OR Pavlova with seasonal fruit and homemade vanilla ice-cream OR Chocolate mousse on a biscuit base, almond milk sorbet
Beef Carpaccio with Parmesan cheese shavings and rocket leaves OR Local goats cheese mousse with chives OR Combination of celeriac, Granny Smith’s apple, whelks and homemade mayonnaise OR Home smoked salmon OR Combination of avocado, crab, grapefruit and tossed leaves.
Duck ‘shepards’ pie and tossed leaves OR Fish of the day with provençal vegetables OR Lamb stew with green vegetables OR Salmon steak, citrus fruit butter and seasonal vegetables OR Pork medallions with prune sauce, potato gratin.
Upside down apple tart with salted butter caramel OR Mascarpone and pistachio mousse served with homemade cherry sorbet OR Lemon meringue pie OR Trio of French cheeses and some tossed leaves OR Raspberry and pink grapefruit sorbet served with tiny meringues and tropical fruit coulis. *Cheese course possible surcharge (+4.50€ pp) : Duo of French cheeses accompanied by rocket leaves drizzled with hazelnut oil and flakes of Guérande salt OR Goat’s cheese from Touraine in filo pastry served with mixed tossed leaves.