- Touraine Loire Valley -

Auberge du Bon Laboureur - Hôtel - Restaurant

À la carte



Poached duck foie gras with sea salt    28 €

Scampi, lightly sealed,    29  €

with beetroot dressing, parsley which is both tender and crisp   

Asparagus of Sologne,        26 €

tile of Parmesan & "Bellota" ham, sauce "Hollandaise" 

Blue lobster         43 €
cherry tomatoes millefeuille, tile of Parmesan with herbs, dill cream

Pikeperch mousse

and caviar  (10 g.)   45 € -   (20 g.)   63 €


Ocean & Land

Giant pan fried wild prawns,      36  €

potatoe puree flavoured with truffle

John Dory fish           32 €

brown shrimps and cockles

Turbot fisch roasted                   52 €

barigoule artichoke, asparagus of Sologne,

shellfish & badian anise sauce

Roast saddle of lamb with a herb crust,
garlic cream   41  €

Calf’s shoulder slow cooked
and calf’s sweet breads    38  €
served with veal gravy

Roasted pigeon               34  €

with spinach & celery sauce, hazelnuts flakes

Pan fried fillet of Charolais beef     39 €

Pont Neuf potatoes & herbs salad


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

Sabayon of Parmesan & goat cheese     11 €

figs and hazelnuts, raspberries French dressing

Seasonal salad     9 €




Baked Alaska,   15  €

red fruits and vanilla ice cream on a sponge base coated with meringue

Opera chocolate-praliné, Amaretto chantilly & coffee ice cream      16  €

Gratin of apples, rhubarb and strawberries,       15  €


Gariguette strawberries Millefeuille        16 €

& sorbet,

vanilla & meringue with elder tree syrup

sweet violet flower fruit jellies



We inform our guests that all our dishes

may to contain allergic substances.


Net prices. 10% VAT included