Diner sous les Étoiles

As part of the "Tasting Under the Stars" event

L’Orangerie’s Chef proposes a gastronomic menu with food and wine pairing AOC Touraine Chenonceaux

Summer truffle soup
Crispy prawns with red curry and basil
Marbré of poultry and foie gras, apricot chutney with rosemary and baby greens
Fillet of sea bass roasted in ½ cup butter, French peas, soubise and Tonka bean jus
Trilogy of cheeses aged by Rodolphe Le Meunier, lemon gel, butter and fruit bread
Alto el sol chocolate entremets, malt ganache

(admission to the Star Tasting evening included)