Accueil Discover Gourmet getaways Loire Valley specialities Le Relais de Poste Saint Jacques
“Châteaux, mansions and grandes étapes de vignoble (wine based tours)”. Local “pays percheron” platter: duck pate, foie gras gateau, farm-reared chicken and pain perdu percheron (French toast)… specialities: calf’s sweetbread medallions with morels, calf’s kidney, roast quail…
The Relais de Poste Saint-Jacques: a traditional stopover. In a personalized period setting, the Morgillo family is happy to welcome you to Dangeau in the Perche Goüet, at the Relais de Poste Saint Jacques, in a 13th century Vidamie and Hostellerie since at least the year 1490. From local cuisine to traditional gastronomic creations, gourmets and gourmands will have a difficult choice: the Relais de Poste pâté with duck and foie gras, duck breast in Perche delicacy, free-range chicken à la Dangeautine, guinea fowl Perche-Gouët style, Rossini tournedos, braised sweetbreads with morel mushrooms, port sauce, veal kidney à la Polignac, entremet dangeautin with chocolate.
Classifications and labels
- Gault Millau
The restaurant
Culinary specialities
- French traditional cuisine
Capacity
Price
Adult set menu
(Lunch and dinner, every day)
Payment options
services
equipment
Animals friendly
