In the pantry
The dishes
Velouté · vegetarian
Asparagus Velouté with Coconut Milk
No dairy cream, yet just as creamy. Asparagus, 90% organic coconut milk, potato starch, rosemary, bay leaf.
Velouté
Mushroom Velouté
Button mushrooms, half-skimmed Perche milk, starch, foie gras, a touch of farm crème fraîche.
Legumes · vegetarian
Lentil Duo
Red lentils and beluga lentils. Olive oil, onions, spices.
Vegetables · vegetarian
Mashed Vegetables
Seasonal. Potatoes, new carrots, celery…
Grains · vegetarian
The Rices
Basmati rice with green asparagus tips and ginger, rice with mustard or nigella seeds, pilaf-style with olive oil.
Gratin · individual portions
Gratin Dauphinois
A traditional recipe: potato, a touch of garlic, milk, bay leaf, salt, nutmeg pepper.
Vegetables · vegetarian
Sweet Potato
A simple mash with a delicate touch of cinnamon, salt, pepper.
Meat · local beef
The Bourguignon
Local beef braised with onions, garlic, carrots, mushrooms, a bouquet garni, a touch of curry, red wine.
Meat · local veal · gluten-free
Veal Blanquette
Poached veal, carrots, leeks, mushrooms, ginger, bouquet garni. Meat from La Ferme du Chailloué (2 km away).
Meat · local veal · new
Sautéed Veal
With candied lemon and coconut milk, black mushrooms, ginger. Basque-style: organic red peppers, tomato coulis, black olives. Or Osso Buco with marrow bone, fennel, orange zest.
Poultry · new
Coconut Chicken
Grilled chicken supremes, organic coconut cream, spices, onion, ginger. A real treat.
Desserts · egg-free
Dessert Creams
Made with Perche milk and T65 Perche flour, no eggs. Four flavours: intense 70% chocolate, farm salted-butter caramel, organic citrus & caramel, garden lemon verbena. Low in sugar.
Availability and recipe information updated 2026 — photos not contractually binding.