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 23€/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).
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...
Make a wine jam: pour 1 bottle of Chinon red wine (yes, it is a regional recipe!) into a saucepan with 1 pinch of cinnamon and 250g of jelly sugar. Mix and boil for about 20 minutes until the mixture starts to thicken.
Then leave to cool and refrigerate for 30 minutes.
Peel and cut 3 or 4 Golden apples into very thin slices. Roll out a puff pastry on a buttered and slightly sweetened baking sheet (this will caramelise slightly), prick it and arrange the apple slices in a row. Sprinkle with 3 tbsp. brown sugar. Bake for about 30 minutes in a preheated oven at 350°F. Once the pie has cooled, spread the wine jam over the top and sprinkle just the outline with icing sugar.
Fry 3 apples and 500g of rhubarb cut into small pieces, in a saucepan for about 10 minutes with 25g of sugar and 1/2 glass of water. In the meantime, prick with a fork and bake a puff pastry (with butter) at 350°F for 10 minutes.
In a bowl, beat 2 eggs and add 20cl of liquid cream, a few drops of liquid vanilla and 75g of powdered sugar.
Sprinkle the pre-cooked pastry with 50g of almond powder, arrange the fruits and pour the mixture over it. Bake for about 35 minutes at 350°F.
Enjoy warm ;-)
Gently melt 200g of dark chocolate with 100g of salted butter. Whisk to obtain a smooth chocolate. Remove from the heat and add 1 whole egg and 100g icing sugar. Cut 150g of biscuits into small pieces, cut 4 marshmallows into 8 pieces and mix with the melted chocolate. Pour this mixture onto a sheet of baking paper placed on a sheet of aluminium foil. Fold the foil around the mixture to give it a sausage shape.
Place the sausage in the refrigerator for at least 6 hours to harden.
In a bowl, beat 3 egg whites with a fork and mix with 120g caster sugar. Then add 125g of grated coconut. Mix well and form balls with a spoon on a baking tray covered with baking paper.
Bake for 13 minutes at 400°F.
You can store them in an airtight box.
Mix 175g of sugar with 100g of melted salted butter. Add 2 or 3 ripe bananas, mashed with a fork, and 2 eggs to the mixture. Dissolve 10g baking powder in a little milk for 5 minutes and then add 200g flour with a pinch of cinnamon.
Mix everything together and pour into a buttered cake tin.
Bake for 30 minutes at 350°F.
Enjoy cold or hot, with a scoop of vanilla ice cream ;-)
Whisk 4 eggs with 200g sugar until the mixture whitens. Add 200g of melted salted butter, then 100g of sifted flour and finally 1 teaspoon of yeast.
Add the zest of one lemon and its juice.
Pour into a buttered cake tin and bake for 40 minutes at 400°F.
Once the cake has been removed from the mould and cooled, sprinkle with icing sugar.
Whisk 125 ml of milk with 3 eggs, 100g of cornflour and 1 spoonful of liquid vanilla. In the meantime, boil 875 ml of milk with 160g of sugar and 1 vanilla pod cut in half lengthways in a small saucepan. While continuing to whisk the egg/milk/cornflour mixture, add your boiling sweetened milk (remove the vanilla pod beforehand). Pour the resulting mixture into the pan and return to medium heat, stirring constantly, for about 1 minute so that the mixture thickens slightly.
Pour the cream onto 1 shortcrust pastry rolled out thinly in a mould and bake for 50 minutes at 350°F. After 30 minutes, cover with aluminium foil so that the flan does not get too toasted on top.
Leave to cool and place in the fridge for at least 6 hours. Enjoy chilled!
Prepare a ganache: bring 20cl of liquid cream to the boil. Add 100g of white chocolate, cut into pieces. Mix well with a whisk and put in the fridge. When the cream has cooled, whip it into a light chantilly.
Prepare a shortcrust pastry: pour 230g of flour, 20g of almond powder, 80g of sugar and 1 sachet of vanilla sugar into a bowl. Add 150g of melted salted butter cut into small cubes.
Work with your fingertips so as not to heat the butter too much and obtain a sandy mixture.
Add 1 egg yolk and mix everything together without kneading too much. Form a ball as soon as the dough is homogeneous. Wrap it in cling film and leave it to rest in a cool place for 30 minutes.
Take the shortbread dough out of the fridge and roll it out to a 2 mm thick rectangle. Shape the dough into stars with cookie cutters of different sizes.
Place the stars on a buttered baking tray and bake for 15 minutes at 350°F.
Once the shortbread has been removed from the oven and cooled, assemble it with a touch of ganache.
Sprinkle with icing sugar before serving.
Making the sweet pastry: mix 70g of melted salted butter with 35g of icing sugar and 1 egg. Add 140g of flour and a little water if necessary. Form a ball and place in the fridge.
Making the macaroon: mix 80g caster sugar with 80g almond powder. Whip up 100g of egg whites (about 3 eggs) and gently add the mixture.
Assembling: spread the sweet pastry in a buttered mould (diameter 18cm) and place a thin layer of apricot jam, then 150g of candied fruit cut into small cubes. Pour the macaroni over the whole.
Baking: sprinkle with icing sugar (twice at 15 minutes intervals, before putting in the oven). Bake for 30 minutes at 350°F.
This cake gets better with time, so don't hesitate to prepare it 2 days before tasting ;-)
To make about 20 fondants: mix 100g sugar with 2 eggs. Add 100g sifted flour and 1/2 sachet yeast. Add 4 fl oz of pomelo juice and 100g of melted salted butter.
Pour the mixture into small buttered or silicone cake tins.
Bake for 10 minutes at 350°F.
Recipe for 6 people: line 6 ramekins with caramel. Beat 4 eggs and whisk in a half a litre sweetened boiling milk (80g caster sugar) and vanilla (1/2 vanilla pod). Pour the mixture into the ramekins and bake at 350°F for 25 minutes. Check the cooking with a needle. Leave to cool and keep in the fridge until ready to eat.
(You can also pour the mixture into moulds to serve these creams upside down) 🙃
Making the cupcakes: mix 200g of sugar with 110g of melted salted butter. Add 2 eggs, one at a time, then 2 teaspoons of vanilla extract. Mix 200g of flour and 1/2 sachet of yeast in a bowl. Stir into the butter mixture and gradually add 12.5 cl of milk until the mixture is smooth. Pour the mixture into paper baking trays until 3/4 full. Bake for 20 minutes at 350°F.
Making the topping: Cream 125g of melted salted butter. Add 1 teaspoon of vanilla and add 300g of icing sugar little by little. Mix well. You can add food colouring if you wish.
Decorate the cooled cupcakes with a piping bag and enjoy!
Melt 90g of melted salted butter and let it cool.
In a bowl, break 3 eggs and whisk with 100g caster sugar to make it foam.
Add 110g of flour and 1 teaspoon of yeast.
Mix and then add the melted butter and the zest of half a lemon. Leave the dough to rest for half an hour.
Fill lightly buttered or silicone madeleine moulds 2/3 full and bake for 4 minutes at 430°F and then 7 minutes at 390°F
(2 temperature levels are essential to obtain the famous bump!)
Turn out warm and enjoy!