Starters

Duck foie gras and sweet-and-sour sardine “surf-and-turf” terrine, green bean salad, red wine reduction sauce.

Pork leg marinated and home-cured, finely sliced, medley of radish and smoked chilli butter.

Courgette and rosemary gazpacho, sweet drop peppers, garlic croutons and piquillo pepper ice cream.*

Home-made brioche with goat’s cheese protected by the PDO geographical indication, crunchy fennel and herb salad and light cream with lime.*

Main course

Janzé farmhouse chicken cooked two ways, strong coriander-infused gravy.

“Roi Rose” rack of pork from Touraine, slow cooked then roasted, Gribiche egg sauce and pickled spring onions.

Pan-fried escalope of calf’s liver, sweet-and-sour sauce with apricots and mountain pepper.

Sturgeon steak with corn and thyme crust, fresh crunchy vegetables with citrus fruits.

Thin tomato and aubergine confit tart, red pepper coulis, pea purée and caramelised gem lettuce.*

Desserts

Soft sweet potato and vanilla biscuit, Philippine coconut cream and fresh raspberries.

Strawberry soup and poached peach with sage, almond milk ice cream and crispy tuile.*

Light fromage blanc cream and salted caramel, cashew nut shortbread biscuit and morello cherry ice cream.*

Bourdel (Tomme cow's milk cheese) matured with Vouvray from Fromagerie Meurice, green apple sorbet and salad.*

Platter of mature cheeses from a variety of regions, salad and condiments.*

* Vegetarian dishes