All our team has the pleasure to welcome you,
for moments of delicacies in the restaurant « La Cour des rois »,
From 12:00 pm, last order at 2:00 pm And from 19:00 pm, last order at 9:00 pm
Bon appétit !
« The pleasure of taste should not make you forget about aesthetic pleasure »
Our Chef, Franck PERDREAU, and his team offer you all year long, regional specialities and also original and imaginative cooking with sophisticated and colourful flavours.
Carte Automne - Hiver
Entrées
Cream of Mussels with Safran and Yesteryear Vegetable
12 €
Skewer of Scottish Smoked Salmon
13 €
Terrine of Foie Gras Flavoured with Tonka Beans
14 €
Plats
Goose Thigh Prepared as a Confit with Guérande Salt
12 €
Rib Roast on the Bone, Mushroom Sauce and Yesteryear Vegetables
20 €
Entire Lobster with Vanilla and Chestnut & Black Venere Rice
Flavoured with Aromatic Herbes of the Moment
22 €
Wild Fish Steak Baked in an Aromatic Crust
23 €
Fromage ou Dessert
Plate of Cheese
7 €
Square Fruit Tartlet with of-the-moment Sorbet
7 €
Medley of Fruit Plate, Apricot & Pineapple Fudge
7 €
Frozen Bitter Chocolate Dessert & his Truffled Olive Oil Cream
7 €
_______________________
Our Formuls
Daily Suggestion at 20 € : (served on Lunch only from Monday to Friday) Appetizer/Main Course or Main Course/Desert
Coffe or Tea
La Formule Soirée Etape
Starter among
Sea Bass and Chestnuts Cake, Cocktail Sauce Potted Cod-Fish with Old Style Mustard Starter Suggestion of the Day
Main course among
Beef Shank Prepared as a Confit with Yesteryear Vegetables
Duck Tournedos Flavored with Licorice Meat Suggestion of the Day
Fresh Cod-Fish Loin Baked in a Spicy Crust
Shark Steak with Kalamansi Butter
Fish Suggestion of the Day
Dessert or Cheese among Plate of Cheese Frozen Tiramisu, Fruit Puree White Chocolate Pyramid & its Raspberry Heart Dessert Suggestion of the Day
_______________________
MENU ESCURIAL
27.00 € par personne
Starter among Sea Bass and Chestnuts Cake, Cocktail Sauce Potted Cod-Fish with Old Style Mustard Terrine of Venison and Pistachio with Stewed Fruits Thin Escargot Pie with Truffled Oil Salad Starter Suggestion of the Day
Main course among Beef Shank Prepared as a Confit with Yesteryear Vegetables Duck Tournedos Flavored with Licorice Thick Stag Steak with Pepper Sauce & Cranberries
Meat Suggestion of the Day Fresh Cod-Fish Loin Baked in a Spicy Crust Shark Steak with Kalamansi Butter Kingklip Filet & Shellfish Cream Fish Suggestion of the Day
Dessert or Cheese among Creamy Burgundy Cheese & Country Bread
Frozen Tiramisu, Fruit Puree
White Chocolate Pyramid & its Raspberry Heart Fruit Salad : Summertime Memories Rhum & Raisin Iced Soufflé Sorbet or Ice Cream presented in a dish (3 scoops) Dessert Suggestion of the Day
_______________________
MENU SAVEURS TOURANGELLES 30.00 € par personne
Starter among Chitterling Sausage Vouvray Sauce, with Shallots Crumble and Salad Mix Flavoured with Avocado Oil Crayfish Tails with Grated Potatoes and Apple
of Touraine Roasted In a Pancake with Dry Poacher Fruits
Main course among Escalope of Pike Perch with Exotic Sauce French Famous Boiled Chicken with Baby Vegetables
Cheese Saint Maure Cheese Baby Turnovers
Dessert among Poached Pear with Sweet Spices and Montlouis Sweet White Wine Chocolate Delight with Caramelized Hazelnuts Chunks
________________________
Children menu 11 € Cold Mixed Meat Plate
or Tomato Salad
or Cucumber Salad
****
Hamburger Steak
or Cooked Ham
or Hoki Filet
All served with Roasted Gratted Potato Pancake or Mashed Potatoes
****
Ice Cream / Sorbet (3 scoops)
or Plain or Fruits Yoghurt
or Fruit Salad
Chaque hôtel Best Western® est individuellement exploité par un propriétaire indépendant.
Une réalisation PHLCom.
