- Touraine Loire Valley -

Auberge du Bon Laboureur - Hôtel - Restaurant

À la carte

 

Starters

Season vegetables and Parmesan millefeuille   25 €

Poached duck foie gras with sea salt    31 €

(supplement 4 €)

Chanterelle mushroom & Shiitake marinated,  22 €

light foam, dried fruit  and Lomo

9 Oysters of Cancale,                     28  €

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

             (supplement 16 €)

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

             (supplement 30 €)

 

Ocean & Land

John Dory fish           29 €

white beans with herbs, brown shrimps and cockles

Turbot fisch roasted     43 €

chanterelles and grenaille potatoes, shellfish sauce

(supplement 15 €)

Scallops pan fried,     34 €

emulsion of yuzu  and Chinese cabbage

Fermiere poultry  with herbs and chesnuts   27 €

72-hour slow cooked shoulder  of lamb   28  €

vegetables, garlic cream

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

(supplement 11 €)

 

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 €

(supplement 5 €)

 

DESSERTS

 

Baked Alaska,   15  €

Limoncello & vanilla ice cream

on a sponge base coated with meringue, pinapple & lime

Opera chocolate-praliné, Amaretto chantilly & coffee ice cream      14  €

Gratin of quince, apple & fig,       14  €

milk almond ice cream

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