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Garantia de melhor tarifa
Château de Noizay  - Tel+33(0)2 47 52 11 01

O despertar das papilas gustativas

Saborosa ilustração da gastronomia de Tours, o restaurante nos tons atuais bege e chocolate propõe-lhe uma ementa idealizada por Frédéric Collin.
O nosso chef convida-o a saborear uma cozinha em sintonia com a época e ao gosto das suas inspirações e das estações.

Menu "L'Esprit"

€.115.00

 Amuse-bouche of the moment

****

 Le Foie gras en subtile gourmandise

Duck's fatty liver stir fried, melted Red Kidney bean with Bacon.

****

 La Langoustine

Timbale molds, Osso Bucco juice and orache.

 ****

 Le Turbot

Turbot fish cooked in a plate, misty mushrooms and Sellfish.

****

Le Perdreau

Young Partrige, Roast Suprem, leg confit,

Spelt pineapple and Sesame nougatine.

 ****

The Cheese selection

 ****

Le Plaisir des Sens

As you whish...

  

All Taxes and Service included.

Seasonal products and French Meat.

 «  Cette cuisine est un monde dont la cheminée est le soleil » / This kitchen is a world of which the chimney is the sun

Victor Hugo.

Menu La Découverte

Menu La Découverte

€.68.00 fish or meat

€.85.00 fish and meat.

 

 Amuse-bouche of the moment

 ****

L'Artichaut

Compression of Artichoke with Challans poltry in bread lace.

 OU

 Le Foie gras en subtile gourmandise

Duck's fatty liver stir fried, melted Red Kidney bean with Bacon.

****

 Le Merlu

Steak of Hake fish, butternut caviar, burnt potatoes

and Cotriade flavored with cardamom and orange.

 OU

La Canette.

Duckling peking with local Honey, young beetroot,

potatoes gnocchi, pepper-beettoot sauce.

 ****

 La Fourme d’Ambert… Pomme-Ananas

****

La Pomme-Coing

In spiral... Flowing heart... confit quince and Sechuan pepper cloud.

 OU

La Châtaigne

Clementine-Grand Marnier "Mushroom" and grilled chestnut.

 ****

La Carte : Starters

L'Artichaut

Compression of Artichoke with Challans poltry in bread lace.

28€

****

 Le Foie gras en subtile gourmandise

Duck's fatty liver stir fried, melted Red Kidney bean with Bacon.

30 €

****

La Topinambour-Truffes

Jerusalem artichoke creamy, Jerusalem artichoke confit, 

Quail egg Thaï way, truffled hen bouillon with truffles.

29 €

**** 

 La Langoustine

Timbale molds, Osso Bucco juice and orache.

34 €

****

Extra charge of €.5.00 on Half-Board. *

La Carte: Fish

Le Merlu

Steak of Hake fish, butternut caviar, burnt potatoes

and Cotriade flavored with cardamom and orange.

38 €

****

Le Saint Pierre

John dory fish, seare, gratinated scorzonera a

nd on truffled tagliatelle, milky parmesan.

44 €

****

Le Turbot*

Turbot fish, cooked in a plate, misty mushrooms and Sellfish.

46 €

****

 

Extra charge of €.5.00 on Half-Board. *

La Carte: Meat

 Le Pigeon de Racan

Young Partridge Roast Suprem filet, leg confit, Spelt pineapple and Sesame nougatine.

44 €

****

La Canette

Duckling peking with local Honey, young beetroot, potatoes gnocchi, pepper beetroot sauce.

41 €

****

Le Quasi de Veau

Filet of Veal, browned in a saute pan, Celery-Rutabaga,

Veal jus blended with brown butter.

45 €

****

Extra charge of €.5.00 on Half-Board. *

La carte: Cheese & Desserts

La Subtilité des Parfums

Seasonal Salad with Fresh Herbs.

12 €

****

Assortment of French Cheeses

16 €

Le Plaisir des Sens

La Pomme-Coing

In spiral... Flowing heart... confit quince and Sechuan pepper cloud.

15 €

****

La Châtaigne

Clementine-Grand Marnier "Mushroom" and grilled chestnut.

14 €

****

L'Ecorce Chocolat-Bergamote*

14 €

****

Le Paris-Brest de la Promenade de Waulsort

Pastry choux stuffed with praline flavor cream

and garnished with flaked almonds.

14 €

****

Christmas Eve Menu

120 € per person fish and meat (without drinks)

98 € per person fish or meat (without drinks)

 

La compression de volaille de Challans truffés.                                                     

****

La Saint Jacques poêlé,

Pan fried scallop, grilled buckwheat and lemon paste.

****

L’ Aneth - Pamplemousse

****

Le Turbot de Bretagne

Betterave - Raifort - Mûre.

Et/Ou

Le  Perdreau...

Young Partridge roast suprem filet, leg confit, Butternut

And cardamom-orange juice.

****

Cheese Troller 

****

La Châtaigne

Clementine-Grand Marnier « Mushroom » and blowed chestnut.

Christmas Day Menu

120 € per person fish and meat (without drinks)

98 € per person fish or meat (without drinks)

La compression de volaille de Challans truffés.                                                     

****

La Saint Jacques poêlé,

Pan fried scallop, grilled buckwheat and lemon paste.

****

L’ Aneth - Pamplemousse

****

Le Turbot de Bretagne

Beetroot – Horseradish – Blackberry.

AND/OR

Le  Perdreau

Young Partridge roast suprem filet, leg confit, Butternut

And cardamom-orange juice.

****

Cheese Troller

****

La Châtaigne

Clementine-Grand Marnier « Mushroom » and blowed chestnut.

New Year Eve Menu

195 € per person (without drinks)

 

Le Topinambour / Truffes

****

Le saumon de Norvège mi-cuit…

Half cooked Norvegian salmon,

blowed potato and Aquitaine caviar.

****

Le  Turbot de Bretagne

Beetroot – Horseradish – Blackberry.

****

L’Aneth Pamplemousse

****

La  Biche ….

Hind fillet, chocolate lace and Celery Pear

****

Apple – Quince – Goat cheese

****

Chocolate-Bergamot orange.

New Year Day Menu

 

120 € per person fish and meat (without drinks)

98 € per person fish or meat (without drinks)

 

Le Topinambour / Truffes

****

Le saumon de Norvège mi-cuit…

Half cooked Norvegian salmon,

blowed potato and Aquitaine caviar.

****

Le  Turbot de Bretagne

Beetroot – Horseradish – Blackberry.

****

AND/OR

La  Biche ….

Hind fillet, chocolate lace and Celery Pear

****

Apple – Quince – Goat cheese

****

Chocolate-Bergamot orange.

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