- 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    35 €

(extra charge 6 €)

Lobster salad served with crunchy herb biscuit and dill cream  62 €

(extra charge 30 €)

Salad of season    16 €

9 Oysters spéciales n° 3    28 €

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

(extra charge 16 €)

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

 (extra charge 29 €)

 

Ocean & Land

Wild seabass cooked on skin,         35 €

parsnip and fennel confit, lemongrass sauce

(extra charge 10 €)

Turbot fish roasted    49 €

hedgehog mushroom and apricot-coloured mushroom

(extra charge 14 €)

Scalopps pan fried     34 €

butter sauce flavoured with citrus fruits, cauliflower end brocoli

Fermiere poultry with herbs and chestnuts   29  €

72-hour slow cooked shoulder  of lamb   28  €

vegetables, garlic cream

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

 

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  €

tangerine & vanilla ice cream

on a sponge base coated with meringue, pineapple & lime

Chocolate Valrhona, Guanaja, Azelia, Orélys      16  €

chocolate guanaja sorbet

Gratin of quince, apple & grapes, fig sorbet      15  €

Poached pear     15 €

pistachio, pralin & almond, pear 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