Les Bottes de 7 lieues

A lunch or dinner set menu allowing you to choose two dishes. Select either a starter and a main, or a main and a dessert from the menu.

A complete three-course meal formula. Includes a starter, a main course, and a choice between a sweet dessert or cheese.

A specialty from Périgord, a type of pie or filled pastry. Crispy on the outside with a flavorful filling inside.

Soft-boiled eggs served with a creamy lemon sauce and salmon roe. A blend of creamy textures and refreshing acidity.

Snails prepared according to a Bordeaux recipe, often with garlic, parsley, and sometimes sausage meat or white wine. Flavorful and rich.

A creamy and fragrant mussel and saffron soup. Delicate seafood flavor enhanced by the spice.

Artichoke hearts or bottoms baked with cream and cheese. Melting texture and mild flavor.

A traditional garlic soup from the Bordeaux region, often thickened with egg yolk and a little vinegar. Warm and comforting.

A thick, green soup made from split peas, with pieces of cured ham. Rustic texture and smoky flavor.

A savory tart with Chavignol goat cheese. Crispy pastry and a flavorful, melted cheese filling.

Poached egg cooked in a red wine sauce with lardons and onions, typical of Berry. Rich and flavorful.

A smooth and creamy pumpkin soup, served with walnuts (nouzillards). A mix of sweetness and crunch.

A fresh salad made with typical Touraine ingredients like rillons, walnuts, and artichokes. Crunchy and vinegary.

A light terrine or mousse made from poultry, served with a mushroom and sparkling wine sauce. Airy texture.

Pan-fried slice of veal liver, often with shallots and wine. Tender texture and distinct ferrous taste, served with sautéed potatoes in goose or duck fat.

Prepared or braised ham, served with mojettes (white beans) cooked with tomato and herbs. A rustic and hearty dish.

Seasoned beef patty, served with creamy mashed potatoes and stewed carrots. A classic revisited.

A selection of seasonal vegetables prepared in various ways. Suitable for meat-free diets.

Fish fillet with delicate white flesh, coated in a sweet and savory Pineau sauce. Served with green vegetables.

Whole or fillet fish baked Saint-Jean-de-Luz style, garnished with peas and enhanced by spicy chorizo.

Hake roulade wrapped in smoked pork belly (ventrèche). A flavorful surf and turf mix, served with a crispy garnish.

Freshwater fish with delicate flesh, served with a garnish of sweet onions and a Vendée specialty with green vegetables (far).

Fish stew in a creamy white sauce, served on a bed of buttered cabbage. Mild and creamy.

A traditional river fish soup from the Orléans region. Rich and fragrant broth.

Duck renowned for its tender meat, served with a sweet and sour orange sauce. Accompanied by potato gratin.

Firm-fleshed poultry cooked with fragrant wild mushrooms. Served with a potato galette.

Boiled beef dish with winter vegetables (carrots, leeks, turnips) in a fragrant broth. Traditional and comforting.

Selection of French cheeses aged to perfection. Served with bread, to be enjoyed before or instead of a sweet dessert.

Tasting platter featuring several varieties of regional cheeses.

Crushed ice flavored with red wine and spices, served with oven-roasted fruits. Fresh and fruity.

Rich frozen dessert with flavors from the Southwest, combining prunes and Armagnac. Powerful and sweet taste.

Assortment of fresh fruits marinated in a sweet Bordeaux white wine. Sweet, sugary, and refreshing.

Rich chocolate cake or cream (sometimes called chocolate Saint-Emilion), served with poached strawberries in red wine. Very indulgent.

Small tartlet filled with cream or meringue, served here with a pistachio-flavored cream.

Oven-baked apples with cider, often gratinated with an egg and cream mixture. Warm and fruity.

Crispy puff pastry filled with melting pears. Simple and delicate.

Whipped and poached egg whites floating on vanilla custard. Airy texture.

Moist cake made with hazelnut powder. Pronounced nutty flavor.

Creamy dessert made from pureed or whole prunes. Sweet taste and smooth texture.

Whole pear gently cooked in spiced Touraine red wine. Tender and colorful.