Receptions

Buffet at 19 € 00

Take-out buffet

Home-made salads (choice of 3)

Piedmontese salad

Tabbouleh House

Melon with Vendée ham (depending on season)

Endives with walnuts and emmental

Assortment of raw vegetables and chive cream

Chef's terrine

Colin & Salmon à la Parisienne

Ham with bone

Marquise de Boeuf

Gratin Dauphinois

Cheese board

Assortment of homemade seasonal pie

Or

Chocolate pear mousseline and custard

Or

Strawberry plant and its raspberry coulis

Take-out buffet, dishes available, to bring back to the restaurant after your event.

Possibility of reservation with a room for up to 50 people subject to availability with a supplement of 3 € 50 / person (> 3 years).

Buffet à 24€00

Buffet à emporter

Salades composées maison (3 au choix)

Salade Piémontaise

Taboulé Maison

Melon au jambon de Vendée (selon saison)

Endives aux noix et emmentale

Assortiment de crudités et crème ciboulette

Terrine du Chef

Colin & Saumon à la Parisienne

Jambon à l'Os

Saumon Fumé

Ou

Galantine de Brochet aux queues de langoustines sauce verte

Marquise de Boeuf

Magret de Canard grillé aux herbes

Gratin Dauphinois

Plateau de Fromages

Saveur des Îles au caramel

Ou

Poirier et son coulis

Ou

Fraisier et son coulis de Framboise

Ou

Forêt Noire

Buffet à emporter, plats mis à disposition, à ramener au restaurant après votre évenement.

Possibilité de réservation avec une salle jusqu'à 50 personnes selon disponibilités avec un supplément de 3€50/personne (>3ans).

Reception menu for € 39.00

Aperitif

Planter or House Sangria or Vouglaisien Cocktail

(possibility of replacement by non-alcoholic fruit juice cocktail)

Appetizer in an assortment of three Cold Toasts

(Additional toast at 0 € 90 / person and per Toast)

Entries

Pike-perch fillet in Scallops with Lime Butter

Or

Monkfish medallion with smoked salmon cream

Or

Gourmet plate

Flat

Lamb hazelnut with candied garlic cloves

Or

Veal with oyster mushrooms

Or

Beef Filet with Chanterelles

Or

Pike-perch fillet in Scallops with Lime Butter

Or

Monkfish medallion with smoked salmon cream

Garnish: Mixed seasonal vegetables

Plate of 3 cheeses of the moment and its green salad (+ 3 € 50)

Chocolate praline hazelnut

Or

Apricot tree with mango and flambéed banana heart

Or

Pear tree

Wines :

• 1 glass of Haut-Poitou Sauvignon or Bordeaux Blanc
• 1 glass of Haut-Poitou Cabernet or Bordeaux red Château Mautret 2015

Coffee or tea

Available from 15 people, possibility of room privatization depending on availability (priority for larger groups).

Reception menu at € 56.00

The Four-Course Menu

Homemade Duck Foie Gras Terrine with prune and apricot olives

Or

Crab salad with crispy scampi tails

Or

Roasted duck foie gras with honey and celery puree

Pan-fried scallops, citrus scampi

Or

Wild sea bass fillet with crayfish tails

Squab with Parma ham cream

Or

Rossini Beef Tournedos

Or

Veal sweetbread with Morels

Garnish: Mixed seasonal vegetables

Chef's surprise

Or

Mille-feuilles with strawberries and red fruit coulis, fresh raspberries

Or

Vacherine Vanilla Raspberry

Wines :

A Discretions

Edelzwicker, Muscadet, Chinon or Bordeaux Rouge

Coffee or tea

Available from 15 people, possibility of room privatization depending on availability (priority for larger groups).

Reception menu for € 66.00

The Four-Course Menu

Appetizer

Lobster salad and scampi tail fritters

Turbo roasted with scallops

Norman hole

Rossini Beef Tournedos and its mishmash of seasonal vegetables

Chef's surprise

Wines :

A Discretions

Sancerre Dezat

Fronsac Château la Rivière

Coffee or tea

Available from 15 people, possibility of room privatization depending on availability (priority for larger groups).