Gourmet breakfast is served from 8am to 10am during the week.
and from 8.30 to 10.30 am on weekends and public holidays
We propose an evening meal, served in the dining room or in the garden, at the price of 18€/person and 10€/child under 10 years old.
(on reservation at least the day before)
Our "assiette gourmande" consists, for example, of a salad composed and decorated with local products such as rillons de Touraine and goat's cheese from our region, a "home-made" dessert, all accompanied by a glass of Touraine wine.
You can complete your dinner by choosing an extra glass of wine or a bottle from our selection of partner winegrowers (choice and prices displayed in the dining room).
Within the framework of the sanitary protocol linked to the Covid 19, breakfast and dinner are served in compliance with sanitary distances, outdoors or indoors.
For your day trips or in the garden.…
(with the exception of the swimming pool area)
we propose you our picnic formula, at the price of 10€/person.
It consists, for example, of local cherry tomatoes, 2 sandwiches (rillettes de Tours (pork) and Sainte Maure de Touraine / salad), a seasonal fruit and a small bottle of water.
Our Touraine is also famous for its wines…
Our licence allows us to serve you and to offer you some for sale
on the spot or to take away...
Crumble 200g of speculoos and mix with 80g of butter with salt. Pour into a springform pan, pressing the biscuit down well. Preheat the oven to 302°F. Mix 250g ricotta, 250g philadelphia and 250g mascarpone; add 200g sugar and 20g flour and mix until smooth. Add 4 eggs, 1 by 1 and 2 teaspoons of liquid vanilla. Pour this mixture over the biscuit base. Bake in the oven for 45 minutes. Leave the cheesecake in the oven off for 1 hour (this avoids a thermal shock). Place the cake in the fridge for at least 24 hours before removing it from the mould. Finally, prepare a salted butter caramel: heat 100g of sugar with 2 tablespoons of water. Once the caramel is obtained, off the heat, add 12cl of liquid cream and then 30g of salted butter. Pour this caramel over the cake once it has cooled.
Melt 125g of butter (1/2 salt for my part, but that's a matter of taste!) then warm 20cl of milk. Pour 260g of flour with 11g of yeast into a bowl. In another bowl, whisk 2 eggs with 120g caster sugar, then add the melted butter, 1 tsp liquid vanilla and the zest of 1 lemon. Pour the mixture over the flour. Add the milk to the batter and then the blueberries.
Pour the mixture into buttered muffin tins (or paper baking trays).
Bake for 20 minutes at 350°F.
Delicious warm! You can keep them for several days in an airtight box.