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• The restaurant menu
• Gourmet menu (Package with wine € 50, € 46 without wine)
• Menu Discovery garden (Formula with wine € 50, € 46 without wine)
• Receptions (50 € menu)

The restaurant menu

Inputs

• An entry in the formula € 13

  (13.00 €)

• The foie gras duck "Mr. Poux " preserved by us, fine grape jelly to the old Pineau

  (28.00 €)

• The blue lobster served in a casserole and pumpkin roasted chestnuts

  (28.00 €)

• The fair lobsters captured on a warm slice of foie gras

  (28.00 €)

• These inputs can be served in the formula with an extra 12 €

Dishes

• A dish of formula € 20

  (20.00 €)

• The green neck duck breast served pink, small cranberry juice and leg confit

  (28.00 €)

• The sweetbread fricassee with seasonal mushrooms, lobster emulsion

  (26.00 €)

• Wild sea bass roasted on the skin, semolina bulgur crabmeat

  (32.00 €)

• These dishes can be served in the formula with an additional € 9

Cheese

• The large slate of cheeses

  (9.00 €)

Sweet treats, chocolate desserts

• The table of pastries Matthew depending on the season

  (9.00 €)

• The crunchy chocolate "Michel Cluizel " creamy passion fruit with pieces of pistachio

  (9.00 €)

• The pear slug "William " caramel pear how beautiful Helen

  (9.00 €)

• The mango banana crumble with speculoos, chocolate flowing / brittle

  (9.00 €)

• The soft biscuit with apple Limousin, a single apple sorbet

  (9.00 €)

Gourmet menu (Package with wine € 50, € 46 without wine)

Appetizers (offered)

• Pineau, Kir, Sparkling Grape Cognac or tonic

Our starters (optional)

• The salted cod stew with sesame, creamy cauliflower with smoked salmon

• Oysters "Philippe Menadier " poached in cream of celery seaweed, oysters some natures

• The pumpkin in the garden as a pie crispy ham and grilled foie gras

• The black pudding grilled a la plancha, apple chutney and fruit tile grain bread

• Pork cheek leek salad dressing and smoked old Pineau

• Our suggestion: on the table

Our dishes (choice)

• The farm fowl supreme stuffed with sultanas, almonds Chinese cabbage

• The Limousin beef pie oxtail wine cinnamon apple cake "Anna "

• The duck "House Charente " garfish served pink, fine sweet potato puree with dried fruit

• Cod poached in coconut milk, grated vegetables to swim citrus

• The grilled sea bream fillet, Arborio risotto rice with melted endive

• Our suggestion: on the table

Our cheeses

• The large slate of cheeses from here and elsewhere

Sweet treats - the chocolate desserts

• The table of pastries Matthew depending on the season

• The crunchy chocolate "Michel Cluizel " creamy passion fruit with pieces of pistachio

• Pear slug "Williams " caramel pear how beautiful Helen

• The mango banana crumble with speculoos, chocolate flowing / brittle

• The soft biscuit with apple Limousin, a single apple sorbet

• Coffee (offered)

Menu Discovery garden (Formula with wine € 50, € 46 without wine)

Appetizers (offered)

• Pineau, Kir, Sparkling Grape Cognac or tonic

Entries (optional)

• The velvety Cauliflower Curry and small grilled crisp vegetables

• Pumpkin pie with hazelnuts, tiles grain bread, salad greens

• The leek salad with smoked endive, apple chutney fruit

• The cream of celery pourpes seaweed, vegetables citrus vinaigrette

Dishes (choice)

• The large plate of vegetables with goat "Kalidaan "

• The alms of sweet potatoes with dried fruit

• The small swimming winter vegetable citrus and coconut milk

• Risotto rice "arborio " fondue Endive

Cheeses

• The large slate of cheeses from here and elsewhere

Sweet treats - the chocolate desserts

• The table of pastries Matthew depending on the season

• The crunchy chocolate "Michel Cluizel " creamy passion fruit with pieces of pistachio

• Pear slug "Williams " caramel pear how beautiful Helen

• The mango banana crumble with speculoos, chocolate flowing / brittle

• The soft biscuit with apple Limousin, a single apple sorbet

• Coffee (offered)

Wines

• White: L'Oree du Bosquet 2012 (Wine Charentais) (Remy Landier)

• Rose: Pretty Girls 2012 (AOC Côtes de Provence)

• Red Chateau Les Traverses 2008 "The Frankish " (AOC Médoc)

• Rouge Gourmand Briand 2011 "Merlot " (AOC Bergerac)

Receptions (50 € menu)

Appetizers

• Pineau, Cocktail home or Sparkling Grape served with appetizers

• The goose barn

Choice of entry

• Chaplain White sausage with apples and foie gras

• Pumpkin tart and St Jacques grilled greens with hazelnuts

Main course

• The fish market "Lotte or bream " depending on availability, risotto with smoked salmon

• Ballotine chicken with chestnuts and mushrooms, small juice and truffle

Cheese

• The Saint-Marcelin refined and salad time

Dessert

• Plate of pastries Grange (three tasting desserts)

• Coffee and sweets of "Grange "

Wines

• White: L'Oree du Bosquet 2012 "Vin de Pays Charentais White "

• Red Chateau Les Traverses 2008 "The Frankish " (AOCMédoc)

An entry in the formula € 13

(Une entrée de la formule 13 €)

The foie gras duck "Mr. Poux " preserved by us, fine grape jelly to the old Pineau

(Le foie gras de canard de "M. Poux" confit par nos soins, fine gelée de raisins au vieux pineau)

The blue lobster served in a casserole and pumpkin roasted chestnuts

(Le homard bleu servi en cocotte de potiron et châtaignes grillées )

The fair lobsters captured on a warm slice of foie gras

(Les langoustines justes saisies sur une tranche de foie gras chaud)

These inputs can be served in the formula with an extra 12 €

(Ces entrées peuvent être servies dans la formule avec un supplément de 12 €)

A dish of formula € 20

(Un plat de la formule 20 €)

The green neck duck breast served pink, small cranberry juice and leg confit

(Le canard col vert la poitrine servie rosée, petit jus aux airelles et la cuisse confite )

The sweetbread fricassee with seasonal mushrooms, lobster emulsion

(Le ris de veau en fricassée aux champignons du moment, émulsion de langoustines)

Wild sea bass roasted on the skin, semolina bulgur crabmeat

(Le Bar sauvage rôti sur la peau, semoule boulgour à la chair de crabe)

These dishes can be served in the formula with an additional € 9

(Ces plats peuvent être servis dans la formule avec un supplément de 9 €)

The large slate of cheeses

(La grande ardoise de fromages affinés)

The table of pastries Matthew depending on the season

(La table de pâtisseries de Matthieu selon la saison)

The crunchy chocolate "Michel Cluizel " creamy passion fruit with pieces of pistachio

(Le croquant de chocolat "Michel Cluizel", crémeux fruits de la passion aux éclats de pistache)

The pear slug "William " caramel pear how beautiful Helen

(Le lingot Poire "William" au caramel, une poire façon belle Hélène)

The mango banana crumble with speculoos, chocolate flowing / brittle

(Le crumble de mangue banane aux spéculos, chocolat coulant /cassant)

The soft biscuit with apple Limousin, a single apple sorbet

(Le biscuit moelleux à la pomme du Limousin, sorbet d’une même pomme)

Pineau, Kir, Sparkling Grape Cognac or tonic

(Pineau, Kir, Pétillant de raisin ou Cognac tonic)

 

The salted cod stew with sesame, creamy cauliflower with smoked salmon

(La morue demi-sel en fricassée au sésame, crémeux de choux-fleurs au saumon fumé)

Oysters "Philippe Menadier " poached in cream of celery seaweed, oysters some natures

(Les huîtres de "Philippe Ménadier" pochées dans un velouté de céleri aux algues, quelques huîtres natures)

The pumpkin in the garden as a pie crispy ham and grilled foie gras

(Le potiron du jardin comme une tarte aux croustillant de jambon et foie gras grillé)

The black pudding grilled a la plancha, apple chutney and fruit tile grain bread

(Le boudin noir grillé à la plancha, chutney de pommes fruits et tuile de pain aux céréales)

Pork cheek leek salad dressing and smoked old Pineau

(La joue de porc en salade de poireaux fumés et vinaigrette de vieux pineau)

Our suggestion: on the table

(Notre suggestion : sur le tableau)

The farm fowl supreme stuffed with sultanas, almonds Chinese cabbage

(La pintade fermière le suprême farcie aux raisins blonds, choux chinois aux amandes)

The Limousin beef pie oxtail wine cinnamon apple cake "Anna "

(Le bœuf du Limousin parmentier de queue de bœuf au vin de cannelle, galette de pomme "Anna")

The duck "House Charente " garfish served pink, fine sweet potato puree with dried fruit

(Le canard "Maison de Charente" l’aiguillette servie rosée, purée fine de patate douce aux fruits secs)

Cod poached in coconut milk, grated vegetables to swim citrus

(Le cabillaud poché au lait de coco, nage de légumes aux agrumes râpées)

The grilled sea bream fillet, Arborio risotto rice with melted endive

(La daurade royale le filet grillé, risotto de riz Arborio à la fondue d’endives)

Our suggestion: on the table

(Notre suggestion : sur le tableau)

The large slate of cheeses from here and elsewhere

(La grande ardoise de fromages affinés, d'ici et d'ailleurs)

The table of pastries Matthew depending on the season

(La table de pâtisseries de Matthieu selon la saison)

The crunchy chocolate "Michel Cluizel " creamy passion fruit with pieces of pistachio

(Le croquant de chocolat "Michel Cluizel", crémeux fruits de la passion aux éclats de pistache)

Pear slug "Williams " caramel pear how beautiful Helen

(Le lingot Poire "Williams" au caramel, une poire façon belle Hélène)

The mango banana crumble with speculoos, chocolate flowing / brittle

(Le crumble de mangue banane aux spéculos, chocolat coulant /cassant)

The soft biscuit with apple Limousin, a single apple sorbet

(Le biscuit moelleux à la pomme du Limousin, sorbet d’une même pomme)

Coffee (offered)

(Café (offert))

Pineau, Kir, Sparkling Grape Cognac or tonic

(Pineau, Kir, Pétillant de raisin ou Cognac tonic)

 

The velvety Cauliflower Curry and small grilled crisp vegetables

(Le velouté de choux-fleur au Curry et petits grillés de légumes craquants)

Pumpkin pie with hazelnuts, tiles grain bread, salad greens

(La tarte de potiron aux noisettes, tuiles de pain céréales, salade mesclun)

The leek salad with smoked endive, apple chutney fruit

(La salade de poireaux fumés aux endives, chutney de pommes fruits)

The cream of celery pourpes seaweed, vegetables citrus vinaigrette

(Le velouté de céleri aux algues pourpes, légumes à la vinaigrette d’agrumes)

The large plate of vegetables with goat "Kalidaan "

(La grande assiette de légumes au chèvre "Kalidaan")

The alms of sweet potatoes with dried fruit

(L’aumonière de patates douces aux fruits secs)

The small swimming winter vegetable citrus and coconut milk

(La petite nage de légumes d’hiver aux agrumes et lait de coco)

Risotto rice "arborio " fondue Endive

(Le risotto de riz "arborio" à la fondue d’endives)

The large slate of cheeses from here and elsewhere

(La grande ardoise de fromages affinés, d'ici et d'ailleurs)

The table of pastries Matthew depending on the season

(La table de pâtisseries de Matthieu selon la saison)

The crunchy chocolate "Michel Cluizel " creamy passion fruit with pieces of pistachio

(Le croquant de chocolat "Michel Cluizel", crémeux fruits de la passion aux éclats de pistache)

Pear slug "Williams " caramel pear how beautiful Helen

(Le lingot Poire "Williams" au caramel, une poire façon belle Hélène)

The mango banana crumble with speculoos, chocolate flowing / brittle

(Le crumble de mangue banane aux spéculos, chocolat coulant /cassant)

The soft biscuit with apple Limousin, a single apple sorbet

(Le biscuit moelleux à la pomme du Limousin, sorbet d’une même pomme)

Coffee (offered)

(Café (offert))

White: L'Oree du Bosquet 2012 (Wine Charentais) (Remy Landier)

(Blanc: L'Orée du Bosquet 2012 (Vin de Pays Charentais) (Rémy Landier))

 

Rose: Pretty Girls 2012 (AOC Côtes de Provence)

(Rosé: Les Jolies Filles 2012 (A.O.C. Côtes de Provence))

 

Red Chateau Les Traverses 2008 "The Frankish " (AOC Médoc)

(Rouges: Château Les Traverses 2008 "La Franque" (A.O.C Médoc))

 

Rouge Gourmand Briand 2011 "Merlot " (AOC Bergerac)

(Rouge: Gourmand de Briand 2011 "Merlot" (A.O.C Bergerac))

 

Pineau, Cocktail home or Sparkling Grape served with appetizers

(Pineau, Cocktail maison ou Pétillant de raisin servi avec ses amuse-bouches)

The goose barn

(La grange aux oies)

Chaplain White sausage with apples and foie gras

(Aumônière de boudin blanc aux pommes fruits, et foie gras de canard)

Pumpkin tart and St Jacques grilled greens with hazelnuts

(Tarte fine au potiron et St Jacques grillées, mesclun aux noisettes)

The fish market "Lotte or bream " depending on availability, risotto with smoked salmon

(Le poisson du marché "Lotte ou daurade royale" selon arrivage, risotto au saumon fumé)

Ballotine chicken with chestnuts and mushrooms, small juice and truffle

(Ballotine de poularde aux châtaignes et aux pleurotes, petit jus à la truffe)

The Saint-Marcelin refined and salad time

(Le Saint-Marcelin affiné et salade du moment)

Plate of pastries Grange (three tasting desserts)

(Assiette de pâtisseries de la Grange (Dégustation de trois desserts))

Coffee and sweets of "Grange "

(Café et mignardises de la "Grange")

White: L'Oree du Bosquet 2012 "Vin de Pays Charentais White "

(Blanc: L'Orée du Bosquet 2012 "Vin Blanc de Pays Charentais")

 

Red Chateau Les Traverses 2008 "The Frankish " (AOCMédoc)

(Rouge: Château Les Traverses 2008 "La Franque" (A.O.C.Médoc))

 

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