- Touraine Loire Valley -

Auberge du Bon Laboureur - Hôtel - Restaurant

À la carte

STARTERS

 

Poached duck foie gras with sea salt    26 €

Scampi, lightly sealed,    28  €

with beetroot dressing, parsley which is both tender and crisp   

Tartar of sea bream, marinated prawns    28 €
ginger and lime

Vegetables and parmesan millefeuille    25 €

Pikeperch mousse, asparagus and caviar  (10 g.)   43 € -   (20 g.)   63 €

Lobster salad        41 €

served with a crunchy herb biscuit and dill cream

 

FISH COURSES

 

Giant pan fried wild prawns,      26  €

potatoe puree flavoured with truffle



Filet of brill, tartar of seaweeds            35 €
potatoes and artichokes,



Pikeperch filet,  “hollandaise sauce”,          32 €
squids, zucchinis, piquillos pepper and fennel

 

Turbot fisch roasted with fennel's butter  45 €
 

MEAT COURSES

 

Pan fried fillet of Charolais beef   41  €
large tomato stuffed with small vegetables

Roast saddle of lamb with a herb crust,
garlic cream   32  €

Calf’s shoulder slow cooked
and calf’s sweet breads    35  €
served with veal gravy

Roasted pigeon, vegetables and celery sauce  36  €

 

A cooking and rest time of 25 minutes is required
for all meat dishes to ensure the meat is tender.

All our meat is of European origin.

CHEESE

 

Cheese board    16 €
(please order all desserts at the beginning of the meal)

 

LES DESSERTS

 

Baked Alaska,   15  €

Strawberry and vanilla ice cream

on a sponge base coated with meringue

Shortbread with strawberries, citronela cream      15  €

Gratin of apple and rhubarb, red fruits sorbet   15  €

" Macaé & Guanaja",   15  €

creamy chocolate and whipped milk chocolate

and hazelnuts, Tonka ice cream
 

Net prices. 10% VAT included