Vichyssoise – Leek and Potato Velouté Smoked & flaked Trout A Guinea Fowl dressed as a Saucisson Cabernet Franc, cream of parsley, Jerusalem artichoke tartare ∞ ∞ ∞ Pork Tenderloin « the pink king » Little soufflés of potato cakes, sweet Cevennes onion purée Ou Roasted filet of Meagre (Salmonbass) Sautéed small spelt, green cabbage crémeux with a hint of curry spice ∞ ∞ ∞ The chef’s inspiration of « Saint Maure de Touraine » Our local goat’s cheese (Supplement 6 Euros) ∞ ∞ ∞ Our Apple Tatin Caramelised apples, « Ariane » apple mousse, Crème fraiche sorbet, puff pastry tuile Ou Chocolate Soup & Caramelised Banana Brownies & banana caramel ice-cream

Foie Gras With apple, two celeries, cider vinegar gel Ou Cauliflower and Haddock Mousse Accompanied by their pickles and purées Ou Roasted Scallops Citrus sauce, baby potatoes, green apple ∞ ∞ ∞ Roasted Duck Lightly smoked, sweet potato purée, glazed turnips Ou Saddle of Rabbit Confit leg as rillette, selection of beetroot Ou Roasted Sea Bass Pumpkin purée, quinoa and amaranth soufflé ∞ ∞∞ Cheese plate from the Loire to the Alps (Supplement 7 Euros) ∞ ∞ ∞ Pear and Almond Poached “conference” pear, marzipan ice cream, madeleine, Chocolate ganache Ou Lemon & Praliné Parfait Hazelnut daquoise, praliné cream, lemon icecubes Ou « La Fermette Flottante » Goat’s milk custard, oat crumble, goat’s milk & honey ice cream

This six-course menu is created for you according to the chef’s inspiration and is served for the entire table

Tourangelle Rillettes ∞ ∞ ∞ Roast Guinea Fowl Fresh Pasta & Vegetables of the moment Ou Fish of the day Herby Gnocchi, Vegetables of the moment ∞ ∞ ∞ Chocolate Fondant Vanilla Ice Cream or A selection of homemade icecreams and sorbets