Easter menu
To celebrate Easter, Chef Gaëtan Evrard presents a gastronomic experience inspired by spring and seasonal produce.
A menu imagined as a journey between terroir and creativity, featuring hay-roasted asparagus, juniper-cured mullet gravlax, and farm veal cooked two ways infused with tea.
The experience concludes with The Easter Nest, a gourmet creation built around Manjari chocolate,Piedmont hazelnuts and tonka bean.
Easter pâté,
egg mimosa,
shallot condiment,
barberry
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Hay-roasted asparagus,
aged Vouvray sabayon,
tarragon chlorophyll
Juniper-cured mullet gravla
radish blossom, salsa verde
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Oyster mushroom cappuccino,
grand cru Chocoman coffee
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Farm-raised veal in two cooking styles:
Tea-infused rack glazed sweetbreads
charred and confit leeks
tea-infused meat jus
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Fresh goat cheese cloud,
wine reduction,
pollen from our beehives
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The Easter Nest:
Manjari chocolate,
Piedmont hazelnut,
salted caramel, tonka bean
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Easter pâté – Egg mimosa, shallot condiment, barberry
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Confit lamb shank – Crispy polenta – Rosemary and preserved lemon jus
or
Butter-poached sturgeon with sage – Vegetable nage with vermouth
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The Easter Nest
Manjari chocolate
Piedmont hazelnuts
Salted caramel
Tonka bean
1 Place des Marronniers, 37250 Montbazon
Tel: +33 2 47 38 67 36
Phone inquiries: 9:00 am – 3:00 pm / 6:00 pm – 11:00 pm
Opened on Tuesday, Thursday, Friday and Saturday
From 12:15 pm to 01:15 pm
From 07:30 pm to 09:00 pm
Closed on Monday, Wednesday, and Sunday
