Nous vous présentons la carte d’Au Chapeau Rouge.
Menu : Français - English
| Fried Escallop of Foie Gras with Quinces cooked in Coteaux du Layon | 22 € |
| Presentation around the Scallop | 19 € |
| Home made terrine of Pheasant and Duck Foie Gras with stewed Quinces | 18 € |
| Snails from Mouliherne with parsley sauce, mushroom Duxelles | 18 € |
| Home smoked Two "Wild Fishes from Loire Basin" |  17 € |
| Cream of Pumpkin to the flavours of the market |  10,60 € |
| Filet of Wild Fish from "Loire Basin" with White Butter Sauce and Saffron from Preuilly sur Claise |
22 € |
| Roasted Scallops emulsified with sparkling Montlouis wine | 24 € |
| Mixed Fish Grill with aromatic Olive oil | 24 € |
| Matelote of "Wild Fish from Loire Basin" cooked in Cabernet Franc |
21 € |
| Tournedos Rossini (Beefsteak with Foie Gras and Truffle) | 31 € |
| Beuchelle Tourangelle (Veal sweerbread and Veal kidney) | 31 € |
| Filet of Doe and Young Partridge roasted to the wintry flavours Grand Veneur | 24 € |
Parmentier with Forgotten vegetables of "Roi Rose" with "Turone" from Cormery  |
19 € 16,75 € |
| Cheese Trolley | 8 € |
St Maure Goat cheese and dried Rivarennes' Pear in puff pastry  |
8 € |
| Baked Alaska « Speciality of Au Chapeau Rouge » (Menu Saveurs suppl. 2,75 €) | 9,50 € |
| Granny Smith Apple assorted dessert |
8 € 7 € |
| Mandarine iced dessert, Cacao Beans from Tanzania sauce | 8 € |
| Assorted Desserts (Menu Saveurs suppl. 2,75€) | 9,50 € |
| Tear of Chocolate "Organic, year 2008" with Saffron from Preuilly-sur-Claise Ice Cream | 9 € |
| Nougat de Tours , Almond milk ice-cream | 8 € |
Poissons sauvages du bassin de Loire
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