- Touraine Loire Valley -

Auberge du Bon Laboureur - Hôtel - Restaurant

À la carte

 

Starters

Carpaccio of scallops, sea bass and prawns   31 €

served with small warm mussel's cream soup

Poached duck foie gras with sea salt    33 €

mango with lime, kumquat, date fruts with spices and port wine

Mushrooms & dandelion salad, organic soft-boiled egg  24 €

colonnata bacon

White and green asparagus,  29 €

morel cream & herbs dressing

Warm oysters, emulsion of shellfish, roasted buckwheat  30 €

puree algae & cauliflower

      with caviar "Baeri Royal" (10g)   44 €  

      with caviar "Baeri Royal" (20g)   59 €  

 

Ocean & Land

John Dory fish           31 €

spinach & crips of cabbage and lobster sauce

Wild sea bass    37 €

fennel, cockles & lemon-coriander sauce

Scallops pan fried,     32 €

emulsion of yuzu  and Chinese cabbage

Skate fish pan fried,    26 €

celery, served with candied lemon and sea snails

72-hour slow cooked shoulder  of lamb   25  €

vegetables, garlic cream

Calf’s shoulder slow cooked and calf’s sweet breads    39  €
served with gribiche sauce  and veal gravy

Roi rose pork breast and ceek braised   27 €

gnocchi of sweet potatoes

 

All our meat is of European origin.

We work primarily with small producers whose productions are reasoned.

 

Cheese

Sabayon of Parmigiano Reggiano & goat cheese     11 €

figs and hazelnuts, raspberries French dressing

Cheese board    16 €

 

 

DESSERTS

 

Baked Alaska,   16  €

Limoncello & vanilla ice cream

on a sponge base coated with meringue, pinapple & lime

Chocolate Valrhona, Guanaja, Azelia, Orélys      16  €

chocolate guanaja sorbet

Gratin of pine apple and citrus fruits,       15  €

bloody orange sorbet

Pear mousse, crisp pistachio nut- almond  15 €

poached pear with orange, fig sorbet

 

Please order all dessert at the begginning of the meal

 

We inform our guests that all our dishes

may to contain allergic substances.

 

Net prices. 10% VAT included