Château Des Sept Tours (Menu)

Le Vivier des Landes, Courcelles-de-Touraine
+33 2 47 24 69 75

Forret
The pressed crab meat on a herb flan, apple and grapefruit condiment, and a Vouvray granita
14
The duck foie gras naturaly cooked, laquered with red fruits, pumpkin chutney, Warm «brioche» and traditional bread
18
Fish
The half blue lobster and Bretons abalones, raw and cooked mushrooms, sunchokes muslin with almond
22
The sea bass filet cooked on its skin with salted butter, tartar of oyster from Cancale Iodized cream, autumn roots and vegetables
26
Hovedret
The half pigeon from Racan cooked like a woodcock, the confised leg, giblet crostini, Chard and roasted figs.
29
The heart of beef tenderloin with parsley marrow, a wine of Loire0 sauce, roots and vegetables And some wild mushrooms
24
Cheese
Plate of assorted cheeses “affinés” by Xavier Thuret M.O.F
12
Dessert
The Autumn sweetness around apple and pear
12
The inescapable choco coffee and its homemade sorbet
12
The crunchy lemon, lime and orange
12

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