La Table De Marçay (Menu)

Château de Marçay, Marçay
+33 2 47 93 03 47

Forret
Half-cooked foie gras, rhubarb chutney, vanilla cinnamon
18
Risotto, asparagus and scampis
19
Kiwi scented tartar of Gamberro Rosso, Ebene caviar
20
Hovedret
Roasted turbot with bay leaf and thyme, sweet potato fries
26
Meat
Duck breast, apple and rhubarb compote, fondant potatoes
25
“Pluma” of Iberian pork perfumed with wakamé, creamy polenta and vegetables strir-fried with rice vinegar
28
Dessert
Baba revisited rum, ice cream burned and seasonal fruit
10
Peach lacquered with honey and saffron, raspberry sorbet sweet biscuit
11
Variation on three chocolates
12

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