Please note our off duty days: Tuesday Evening – Wednesday all

Le Moulin Fleuri – SARL MIKA is now on Facebook, please have a look
on our page and like it.
- from 12.30PM till 2PM for Lunch
- from 7.30PM till 9PM For Diner
Please note that the Restaurant closes at Midnight.
Tuesday Evening – Wednesday all day
– Thursday Lunch time.
Please note our off duty days:
KKaattiiaa wweellccoommeess yyoouu aanndd M
Miicchhaaëëll CChhaapplliinn iiss ccooookkiinngg ffoorr yyoouu,, oouurr tteeaamm iiss hheerree ttoo
pplleeaassee aanndd gguuiiddee yyoouu dduurriinngg yyoouurr ssttaayy…
… jjuusstt eennjjooyy aa bbeeaauuttiiffuull mmeeaall…
…
Dishes using local products.
Net Prices Service Included
T.V.A. 10%
Michaël Chaplin’s A La Carte Menu
Starter, Fish, Meat, Cheese and Desert at the Price of 57€ (without Cheese 52€)
Starter, Fish or Meat, Cheese and Desert at the Price of 45€ (without Cheese 40€)
Fish or Meat, Cheese and Desert at the Price of 38€ (without Cheese 33€)
Please order your deserts at the same time
Our starters :
Gilt-Head Bream and crab meat tartar seasoned with Yuzu Lemon and Pumpkin Seed Oil Puffed Rice roasted and caramelized flavored with Sesame and Soy Sauce.
Small Bites of pork belly caramelized with honey from Veigné and orange juice – Black
radish and smoked filet mignon of farm pig - salad with orange and hemp oil
Freshness of sucrine lettuce and cottage goat cheese in a suit of smoked salmon - Unusual
Young shoots seasoned with pistachio oil.
Duck Foie Gras Mi-Cooked marinated in Pear Williams Brandy and scents of Galangal
Roots. Onion confit and Williams pears Wine Hypocras way.
Wok fried prawns with turmeric and fresh coriander leaves. Condiment Mango, Passion Fruit and
Avocado
Frog legs Garlic and tomato creamy stew « Daddy’s Style ».
Our fish dishes :
Scallops, Lobster and chorizo kebab on a delicious Vanilla Beurre Blanc – Parsnip purée
served in a jar. (+3€)
Croaker fish filet flavored with “Guemene” Andouille – apples from the local orchard
just baked and crispy. A nice pearly and fishy sauce flavored with honey wine from
Brittany.
Fricassee of Sander and Snails in Garlic and Parsley butter – Creamy Risotto of Bulgur
and shiitake mushrooms.
Fillet of Seabass cooked in front of you on a roller accompanied by a fondue of fennel and
tomato confit - delicious lobster sauce.
Filet of John Dory and Prawns, shellfish sauce and spaghettis of zucchinis and calamari
ink.
Our meat dishes :
Tender Rack of Lamb in "green meadow" tarragon-scented - Lamb juice with
"Crema con Tartuffo" - vegetables and spring onions.
The chest of guinea fowl cooked Low Temperature stuffed with a local sausage
called “andouillette” and onion confit associated with celeriac puree and a
sweet potato and fresh goat cheese fondant – a delicious cream of morels.
Revisited « Beuchelle », Local specialty made from Veal Kidneys and
sweetbreads, with a light and creamy mushroom sauce.
160gr Grilled Beef Tournedos with a creamy foie gras sauce, Seasonal veggies.
(+2€)
Crispy breast of duck with a lovely hibiscus and goji one seeds sweet and sour
sauce from a local beer vinegar, “crispy creamy cheesy” polenta and
mushrooms.
Our choice of cheese dishes :
Choice of 5 pieces from our 30 artisanal and farm cheese board.
Crispy Sainte Maure Goat cheese filo pastry with honey and sesame seeds served with fresh
leaves seasoned with vinaigrette and local walnuts.
Goat cheese pie with purple mustard and local dried pears, served with seasoned leaves.
Our deserts :
Have a look at our deserts at the end of this Menu.
If you wish we can elaborate a Vegetarian Menu for you.
Kid’s Menu at 12€
Tomato and crab Salad
Or
Rillettes of Touraine
Or
Shrimp and egg creamy pot
Beef Sirloin kebab with Foie Gras sauce
Or
Slice of ham
Or
The fish of the day steamed or panfried
Hot Chocolate cake, Ice cream or Sorbet, or fresh fruits compote.
Veggies : Pommes frites or seasonnal vegetables.
Menu du Moulin at 33€
Freshness of sucrine lettuce and cottage goat cheese in a suit of smoked
salmon - Unusual Young shoots seasoned with pistachio oil.
The chest of guinea fowl cooked Low Temperature stuffed with a local sausage
called “andouillette” and onion confit associated with celeriac puree and a
sweet potato and fresh goat cheese fondant – a delicious cream of morels.
Goat cheese pie with purple mustard and local dried pears, served with
seasoned leaves.
Half macaron half profiteroles served with hot chocolate and honeycomb
sauce, vanilla ice cream. and red raspberries.
BBuussiinneessss LLuunncchh aatt 2
244€€
““AArroouunndd aa DDiisshh””
1 dish on the A La Carte Menu + 1 Desert on our desert Menu
Served only for lunch, except Bank Holidays and week ends
Our deserts and sweet delicacies
Half macaron half profiteroles served with hot chocolate and
honeycomb sauce and vanilla ice cream. And red raspberries.
“mojito” hot soufflé (rum, lime and Mint) and a passion fruit sorbet.
Chocolate hot moelleux flavored with “papillon” virgin olive oil, heart
flowing carrot "ginger ale" and tangerine sorbet
Classical “Nougat de Tours” with a pink grapefruit sorbet and
caramelized apricot coulis supported by la confrérie gourmande du
nougat de tours.
“poires tapées” from rivarennes in a pie flavored with tonka seeds with a
refreshing pear sorbet and fig sauce
amarula “crème brûlée” accompanied with a banana, rum and bourbon
vanilla compote.
A choice of 3 scoops of ice cream or sorbet with fresh fruits and mikados
biscuits
Our flavors : passion fruit, raspberry, lime, green apple, pear, pineapple, pink grapefruit, tangerine
and strawberry also vanilla,, Pistachio, coffee, smarties, chocolate , and salted caramel.
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- Les Rillons, Rillettes, andouillette et Filet de Boeuf « Blonde d’Aquitaine »: Boucher
Charcutier Le Rillon Chaud à Montbazon(37)
- Les petits Pains Blanc: Boulangerie Pâtisserie Dutrion à Montbazon(37)
- Les Poires Tapées : « Reines de Touraine » à Rivarennes(37)
- Les Pommes: Les Vergers de La Manse, Mr Debruyn à Sepmes(37)
- Pousses, Mescluns et fleurs comestibles : Maison Méchineau à Vallet(44)
- L’Huile Vierge de Tournesol : Huilerie Pierre Marie à Veretz(37)
- Les Huiles Spéciales (Sésame, Pistache etc…) : La Tourangelle à Saumur(49)
- Les Noix et Framboises de Touraine : Dominique Léval à Artannes/Indre(37)
- Le délicieux Miel d’été et l’hydromel: Apis 37 à Veigné(37)
- Le Saumon Fumé, L’Anguille de Loire fumée, vinaigres de vins et hydromel: Le Moulin du
Couvent à Descarte(37)
- Les Escargots : l’escargot de Mouliherne à Mouliherne(49)
- La Glassa Balsamica et La Crema Con Tartuffo : Maison Carniato à Paris(75)
- Nos Fromages Affinés : Sélectionnés par Pascal Beillevaire, Maître Fromager aux Halles
Centrales de Tours(37) et « Fromagerie Jacquin et Fils» à La Vernelle(36).
- Les Fromages de Brebis : Pur Brebis du Lochois, M. Cornuet, La Brosse, Perrusson (37)
- La Crème Fraiche, Le Lait, le Beurre et le Sainte Maure : Fromagerie Jacquin et Fils à
La Vernelle(36)
-
La Géline de Touraine : Ferme Frédéric Guillemain à Betz Le Chateau(37)
L’ail des Ours et autres fleurs et herbes sauvages sont ramassées avec amour par notre
Chef de Cuisine Michaël Chaplin.
Nous travaillons au gré des saisons et des approvisionnements, un plat pourrait nous manquer, ne nous en tenez pas rigueur…