Nous vous proposons une carte gastronomique à savourer au restaurant Au Chapeau Rouge.

Home made terrine of Pheasant and Duck Foie Gras with stewed Quinces cooked in Coteaux du Layon
or
Snails from Mouliherne with parsley sauce, mushroom Duxelles
or
Cream of Pumpkin to the flavours of the market

Parmentier with Forgotten vegetables of "Roi Rose" with "Turone from Cormery

or
Matelote of "Wild Fishes from Loire Basin" with Cabernet Franc

Ste Maure Goat cheese and dried Rivarennes' Pear in puff pastry

Mandarine ice dessert, Cacao beans from Tanzania sauce
or
Granny Smith Apple assorted dessert

Home made terrine of Hare and Foie Gras, compoted of Dried Pear from Rivarennes, home made Chestnuts Bread
or
Presentation around the Scallop
or
Home smoked Two "Wild Fishes from Loire Basin"

Filet of Doe and Young Partridge roasted to the wintry flavours, Grand Veneur
or
Filet of "Wild Fish from Loire Basin"
With White Butter sauce and Saffron from Preuilly sur Claise

Cheese Trolley
or
St Maure Goat cheese and dried Rivarennes' Pear in puff pastry

Choice of Desserts "à la Carte"
(Please specify when ordering)

(Minimum 2 pers)

Appetizer

Fried Foie Gras with Quinces cooked in Coteaux du Layon

Roasted Scallops emulsified with sparkling Montlouis wine

Granny Smith Apple Granita

Escallop of Sweetbread flambed with Armagnac

Cheese Trolley
or
St Maure Goat cheese and dried Rivarennes' Pear in puff pastry

Baked Alaska
"Speciality of Au Chapeau Rouge"
or
Assorted Desserts