- Touraine Loire Valley -

Auberge du Bon Laboureur - Hôtel - Restaurant

À la carte



Poached duck foie gras with sea salt    28 €

Scampi, lightly sealed,    28  €

with beetroot dressing, parsley which is both tender and crisp   

White ad green asparagus,    25 €

morel cream sauce and herbs dressing

Tartar of sea bream, marinated prawns    32 €
ginger and lime

Pikeperch mousse

and caviar  (10 g.)   43 € -   (20 g.)   63 €





Giant pan fried wild prawns,      32  €

potatoe puree flavoured with truffle

Scallops pan fried, celeri and lemon           32 €

Turbot fisch roasted with fennel's butter  52 €



Roast saddle of lamb with a herb crust,
garlic cream   35  €

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




Baked Alaska,   15  €

Strawberries and vanilla ice cream on a sponge base coated with meringue

Praline mousse, Amaretto cream and coffe ice cream      16  €

Gratin of pineapple and orange, grape fruit sorbet   15  €

Millefeuille with apple and vanilla,    16 €

vervein and yuzu sorbet



We inform our guests that all our dishes

may to containallergic substances.


Net prices. 10% VAT included