- Touraine Loire Valley -

Auberge du Bon Laboureur - Hôtel - Restaurant

À la carte

 

Starters

White & green asparagus of Touraine,   29 €

morrel cream, small green peas mouss & herbs dressing

Poached duck foie gras with sea salt    35 €

(extra charge 8 €)

Small mackerel served warm, wild celery mousse   28

fennel and sugar peas

Salad of season    16 €

Carapaccio of wild sea-bass, tartare of wild sea-bream   32 €

razor clam & small shrimps

(extra charge 7 €)

Pike-perch mousse, pike eggs

small asparagus         29 €

with caviar of Sologne  52 €

(extra charge 22 €)

 

 

 

Ocean & Land

Pollack line, shellfish sauce      28 €

cockles, celery & spinach

Turbot fish roasted, Caviar of Sologne "Baeri royal"   49 €

asparagus and morels

(extra charge 18 €)

Johnn Dory fish, broth spices & wild garlic,   34 €

broad beans, small green peas and artichokes

(extra charge 9 €)

Fermiere poultry with herbs and chestnuts   29  €

72-hour slow cooked shoulder  of lamb   28  €

vegetables, garlic cream

Filet of duck with pepper of Kampot and salsify   29 €

Calf’s shoulder slow cooked and calf’s sweet breads    42  €
served with gribiche sauce  and veal gravy

(extra charge 14 €)

 

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,   15  €

red fruits & vanilla ice cream

on a sponge base coated with meringue,

Chocolate Valrhona, Guanaja & Orélys      16  €

Candied orange & Sechuan pepper ice cream

Gratin of strawberries & rhubarb, almond ice cream     15  €

Biscuit lemon - olive oil      15 €

chocolate - almond mousse, Yuzu 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