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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.
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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)
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The poached Egg
Cream of Jerusalem Artichoke – dried Beef
or
The Celeriac cooked in a salt crust
Nuts and dried beef
*****
Roasted Cod fish
Purée of Parsley – poached Potatoes and onion
or
The Veal
Served with different preparation around Carot
*****
Cream Goat cheese
Olive oil – cereals
*****
Raviolis of Mango and Passion fruit
Guava sorbet
or
The sponge Chocolate cake
“Gianduja” chocolate ice cream
*****
(This menu is served every day, except Saturday nights and Bank Holidays)

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61 €/pers.
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Duck Liver Foie gras
Apple – Onion – Quince
or
White Asparagus from “Sologne”
Mimosa Eggs – Goat cheese – smoked Eel
****
Sandre Fish
Risotto of Celeriac – wild Garlic – dried Beef
or
The rack of Lamb
“Pack-Choi” Cabbage – sauce
****
The blésois « Rock »
Chocolate and Almond Dacquoise, milky mousse and Caramel
or
Strawberries Millefeuille
****
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Possibility to take cheese a selection of the areas of France in supplement +5 €

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77 €/pers.
***
 The Hot Oysters “Perle Blanche”
Cabbage “Romanesco” – Crab – Foie gras
or
The Langoustines
in a ravioli – Mushrooms – Garden Herbs – Caviar of Sologne
****
The wild Turbot
Green Asparagus “Chambord” – Béarnaise sauce
or
The filet of Beef
Fried Oxtail and Marrow – Leek – Potatoes “Anna”
or
Veal Sweetbread and Scallop
Mushrooms – veal Blanquette sauce
****
A dessert of your choice in the Card
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rejouissance_EN

(Served for all the table)
88€ / pers.
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The Hot Oysters “Perle Blanche”
Cabbage “Romanesco” – Crab – Foie gras
****
The Langoustines
in a ravioli – Mushrooms – Garden Herbs – Caviar of Sologne
****
The wild Turbot
Green Asparagus “Chambord” – Béarnaise sauce
****
The rack of Lamb
“Pack-Choi” Cabbage – sauce
****
Our selection of fresh and mature French Cheese
****
The Chestnut
Like “Mont Blanc” – Vanilla-Rum ice cream
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Served until 1 pm and 8:30 pm
(The Chef may make modifications on certain days)

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Starters:
-Duck Liver Foie gras
Apple – Onion – Quince
-The Hot Oysters “Perle Blanche”
Cabbage “Romanesco” – Crab – Foie gras
-The white Asparagus of Sologne
Goat cheese – Mimosa Eggs – smoked Eel
-The Langoustines
in a ravioli – Mushrooms – Garden Herbs – Caviar of Sologne

Main Courses:
-The Sandre fish
Risotto of Celeriac – wild Garlic – dried Beef
-The wild Turbot
Green Asparagus “Chambord” – Béarnaise sauce
-The filet of Beef
Fried Oxtail and Marrow Leek Potatoes Anna
-Veal Sweetbread and Scallop
Mushrooms – veal Blanquette sauce
-The rack of Lamb
“Pack-Choi” Cabbage – sauce

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

Desserts:
Desserts being quite long to prepare, we would like to know your
hoice at the beginning of the meal
-The blésois « Rock »
Chocolate and Almond Dacquoise, milky mousse and Caramel
-Strawberries Millefeuille
Light cream of Vanilla – Strawberry and Tarragon 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