- 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

White and green asparagus, morel cream and green peas    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 sea weeds            35 €
potatoes and artichoke



Pikeperch filet,             32 €
“hollandaise sauce”, morels, green and white asparagus

Turbot fisch with fennel's butter  45 €

 

MEAT COURSES

 

Pan fried fillet of Charolais beef   41  €
served with potatoes "Charlotte" & "Vitelotte",

stewed shalotts with thyme

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  €


Praline Dacquoise, "Guanaja" ice cream   15  €

Net prices. 10% VAT included