Gastronomy

Our cooking team prepares dishes made of products served at the table of the Kings of France, inspired by old recipe books : a time travel experience through French Gastronomy of the 18th century!

Choose between our 3 theme - based menus : "Bach From Hunting", " Bach from fishing" or "In the Kitchen Garden".

Menus are composed of a Starter, a Main Course & a Dessert, which are changing according to the season.

Discover our Automn Menus !

Back From Hunting

Dishes composed of Game Meat...

Entremet

Poultry’s liver Terrine with Porto and Pistachio, Roasted Fig, Brie cheese mousse with pistachio flakes

~ ~ ~

Rôt

Roasted Squab, Carcass sauce, Pumpkin purée, Mushroom with yellow wine, fried pumpkin brunoise and roasted hazelnuts flakes

~ ~ ~

Cheese Plate

And (+ 10 €) / Or

Like a "Mont Blanc"

Chestnut cream, mascarpone, meringue, iced chestnut flakes

Entremet

Poultry’s liver Terrine with Porto and Pistachio, Roasted Fig, Brie cheese mousse with pistachio flakes

~ ~ ~

Rôt

Roasted Squab, Carcass sauce, Pumpkin purée, Mushroom with yellow wine, fried pumpkin brunoise and roasted hazelnuts flakes

~ ~ ~

Cheese Plate

And (+ 10 €) / Or

Like a "Mont Blanc"

Chestnut cream, mascarpone, meringue, iced chestnut flakes

In the Kitchen Garden

Menu composed of old vegetables & fruits like those cultivated by sir La Quintinie, gardener of the king Louis XIV

Entremet

Purslane salad, zucchini spaghettis with lemon, candied peppers and Sage oil

~ ~ ~

Vegetables

Cannelloni filed with carrots, red cabbage, caramelized green peppers, Sainte Maure de Touraine cheese cream, on top of a Red cabbage purée and Comté cheese

~ ~ ~

Cheese Plate

And (+ 10 €) / Or

Cake

Genova bread with apples, beetroot mousse, namelaka cream with lemon, Green apple sorbet

Entremet

Purslane salad, zucchini spaghettis with lemon, candied peppers and Sage oil

~ ~ ~

Vegetables

Cannelloni filed with carrots, red cabbage, caramelized green peppers, Sainte Maure de Touraine cheese cream, on top of a Red cabbage purée and Comté cheese

~ ~ ~

Cheese Plate

And (+ 10 €) / Or

Cake

Genova bread with apples, beetroot mousse, namelaka cream with lemon, Green apple sorbet

Back from Fishing

Menu composed of sea products

Entremet

Leeks, truffle vinaigrette, smoked trout

~ ~ ~

Fish

Mackerel tartare, lemon oil, black & red radish, Cream of peas with mint, garlic bread & salicornes

~ ~ ~

Cheese plate

Michel Fouchereau (MOF)

And (Suppl 10 €) / Or

Fruit & Cheese

Star anise pear compote, Grenades, grapes, brillât savarin cheese mousse, and pear tile

Entremet

Leeks, truffle vinaigrette, smoked trout

~ ~ ~

Fish

Mackerel tartare, lemon oil, black & red radish, Cream of peas with mint, garlic bread & salicornes

~ ~ ~

Cheese plate

Michel Fouchereau (MOF)

And (Suppl 10 €) / Or

Fruit & Cheese

Star anise pear compote, Grenades, grapes, brillât savarin cheese mousse, and pear tile

Tasting Menu

A travel through our 3 themed based menus in 5 course ...

Entremet

Purslane salad, zucchini spaghettis with lemon, candied peppers and Sage oil

Fish

Mackerel tartare, lemon oil, black & red radish, Cream of peas with mint, garlic bread & salicornes

Rôt

Roasted Squab, Carcass sauce, Pumpkin purée, Mushroom with yellow wine, fried pumpkin brunoise and roasted hazelnuts flakes

Cheese plate

Michel Fouchereau (MOF)

Cake

Genova bread with apples, beetroot mousse, namelaka cream with lemon, Green apple sorbet

Prices

Dukes Dinner 100 €

3 course menu: choose between Back from Hunting, Back from Fishing or Kitchen garden