logo

carta
Chef Jean-Marc MOLVEAUX and his team suggest you a selection of menus. You will enjoy an innovative and refined cuisine that respects the nature of the local products.
Imprimer la page
We also offer a selection of the best wines of France, especially in the Loire Valley.
orange-mini-1 Possibility to take children’s menus

LOGO_FAITMAISON_sombre_WEB All our dishes are “home-made” in our kitchen with fresh products.
Discover our menus :

 

confiance_EN

42 € per pers. (without Cheese)
46 € per pers. (with Cheese)
****
The poached Egg
Cream of Jerusalem Artichoke – dried Beef
or
The “Paris” Mushroom
Shrimp – Parsley and Garlic
*****
Roasted Mackerel
with preparation around Beetroot
or
The Veal
fried Chinese Cabbage
*****
Cream Goat cheese
Olive oil – cereals
*****
Raviolis of Mango and Passion fruit
Guava sorbet
or
Sweets Chocolate
Pistachio – chocolate ice cream
*****
(This menu is served every day, except Saturday nights and Bank Holidays)

orangerie_EN

61 €/pers.
***
Duck Liver Foie gras
Pig’s Trotter – Apple – Pine nut
or
The Scallops
Nuts crust – Parsnip – Passion fruit juice
****
The Sandre fish – Oyster chicken
Chicory – Buckwheat seeds – chicken juice
or
The filet of Beef
Fried Oxtail and Marrow Leek PotatoesAnna
****
The blésois « Rock »
Chocolate and Amand Dacquoise, milky mousse and Caramel
or
The Pumkin gratin
“Solognot” local cookie – Tangerine sorbet
****
***
Possibility to take cheese a selection of the areas of France in supplement +5 €

summer-flavours_EN

77 €/pers.
***
The Hot Oysters “Perle Blanche”
Cabbage “Romanesco” – smoked eel
or
The Langoustines
in a ravioli – Mushrooms – Garden Herbs – Caviar of Sologne
****
The Sea Bass
Crab – Fennel – Mustard and Taragon
or
Veal Sweetbread and Scallop
Macaronis – Salsify – veal Blanquette sauce
or
The Pigeon of Racan
Cabbage – Duck Liver – Porto wine sauce
****
A dessert of your choice in the Card
***

rejouissance_EN

(Served for all the table)
88€ / pers.
***
The Hot Oyster “Perle Blanche”
Cabbage “Romanesco” – smoked eel
****
The Scallops
Nuts crust – Parsnip – Passion fruit juice
****
The Langoustines
in a ravioli – Mushrooms – Garden Herbs – Caviar of Sologne
****
The Sea Bass
Crab – Fennel – Mustard and Taragon
****
The Pigeon of Racan
Cabbage – Duck Liver – Porto wine sauce
****
Our selection of fresh and mature French Cheese
****
The Chestnut
Like “Mont Blanc” – Vanilla-Rum ice cream
****
Served until 1 pm and 8:30 pm
(The Chef may make modifications on certain days)

carte_EN

Starters:
Duck Liver Foie gras
Pig’s Trotter – Apple – Pine nut
The Hot Oysters “Perle Blanche”
Cabbage “Romanesco” – smoked eel
The Scallops
Nuts crust – Parsnip – Passion fruit juice
The Langoustines
in a ravioli – Mushrooms – Garden Herbs – Caviar of Sologne 

Main Courses:
The Sandre fish – Oyster chicken
Chicory – Buckwheat seeds – chicken juice
The Blue Lobster
Black Lentils – dried Beef
The Sea Bass
Crab – Fennel – Mustard and Taragon
The filet of Beef
Fried Oxtail and Marrow Leek PotatoesAnna
Veal Sweetbread and Scallop
Macaronis – Salsify – veal Blanquette sauce
The Pigeon of Racan
Cabbage – Duck Liver – Porto wine sauce

Cheese:
Our selection of fresh and mature French Cheese
Cream Goat cheese – Olive oil – céréals

Desserts:
Desserts being quite long to prepare, we would like to know your choice at the beginning of the meal
The blésois « Rock »
Chocolate and Almond Dacquoise, milky mousse and Caramel
The Chestnut
Like “Mont Blanc” – Vanilla-Rum ice cream
The Pumkin gratin
“Solognot” local cookie – Tangerine sorbet
The Hot Chocolate Soufflé
White coffee ice cream
Mango pie and Pineapple carpaccio
Guava sorbet

Ⓡ Quickly prepared dish                                                 The Chef’s special

(If you have any food allergies, please let us know and we can advise you.)

www.orangerie-du-chateau.fr

REPAS GASTRONOMIQUES - SEMINAIRES
TERRASSE DANS UN MONUMENT PRESTIGIEUX DE XVe AU PIED DU CHATEAU
Karine et Jean-Marc Molveaux
1, Avenue Jean Laigret - 41000 BLOIS - Tél : 02 54 78 05 36 - Fax : 02 54 78 22 78
contact@orangerie-du-chateau.fr