Our Restaurant

A dining room in the typical colours of the Sologne, with bricks, beams and stone and its large bright bay window overlooking the inner courtyard. Enjoy without restraint the seasonal and local flavours, revealed by the chef: wild mushrooms, asparagus, feathered or furred game, crottin de Chavignol and other goat's cheese from the region, strawberries from Sologne...
A great wine list where the regional appellations are particularly highlighted: Sancerre, Menetou-Salon, Pouilly, Reuilly...

On sunny days, enjoy the shaded and landscaped terrace for a soothing atmosphere in the heart of La Chaumière.

Spring menus

Our Menu Cuisine Prestige Cuisine Gourmande Cuisine de bistrot Sweets Child menu

Starters

 

Roasted Dublin Bay prawns, green asparagus and morel mushrooms 35

Duck and foie gras pâté en croûte with dried fruits, onion chutney 30

Red mullet fillets, piquillo with crab, aioli, sweet pepper sorbet 29

Trout gravlax with grapefruit, guacamole chantilly, pappy crackers 22

Snails ans oyster mushrooms turnover, garlic cream and parsley oil 22   

 

Seafood dishes

 

Monkfish medallion with chorizo, sweet potato mousseline, meat gravy 36

Back ef sea bass , primavera of green vegetables, creamy cockle sauce 32

Arctic char in meuniere style, white asparagus from our region 32

Braised mackerel on the skin, mashed potatoes, olive oil with herbs  27

 

Meat dishes

 

Fillet of beef, mashed atichoke with hazelnut oil, truffle gravy 38

Veal medallions, and smocked bacon, macaroni gratin with Comté cheese 34

Lamb fillet coated with tomato and spices, moussaka in filo pastry 34

Back of rabbit stuffed with dried apricots, polenta, rosemary gravy 28

 

Cheese

 

Cheese board from our regions 14

Toasted goat’s cheese with a walnut oil salad 10.50

Soft goat’s cheese with mixed herbs 6.50

 

 

 

 

 




                   

67 (either the meat course or the fish course)

 96 with 3 glasses of assorted wine (6cl/12cl/6cl)

 

79 (both the meat course and the fish course) 

108 € with 4 glasses of assorted wine (6cl/6cl/6cl/6cl)

 

Starter

Roasted Dublin Bay prawns, green asparagus and morel mushrooms

Sancerre Domaine Lucien Crochet "Chêne marchand" 2018

 

Seafood dish

Monkfish medallion with chorizo, sweet potato mousseline, meat gravy

Chablis vieilles vignes Roland Lavantureux 2019

Meat dish

Fillet of beef, mashed atichoke with hazelnut oil, truffle gravy

Haut Médoc Chateau Duthil cru bourgeois 2014

 

Cheese

Cheese board from our regions

Santenay Domaine Bachey Legros 1e cru "La comme" 2019

 

 

Desserts

Choice of a sweet in the dessert menu

 (To be ordered at the beginning of the meal)

55 (either the meat course or the fish course)

65 (both the meat course and the fish course)

 

Starters

Duck and foie gras pâté en croûte with dried fruits, onion chutney

Red mullet fillets, piquillo with crab, aioli, sweet pepper sorbet

 

Seafood dishes

Back ef sea bass , primavera of green vegetables, creamy cockle sauce

Arctic char in meuniere style, white asparagus from our region

Meat dishes

Veal medallions, and smocked bacon, macaroni gratin with Comté cheese

Lamb fillet coated with tomato and spices, moussaka in filo pastry

 

Cheese

Cheese board from our regions

Soft goat’s cheese with mixed herbs 

 

Desserts

Choice of a sweet in the dessert menu

 (To be ordered at the beginning of the meal)

 

38 €

Starters

Trout gravlax with grapefruit, guacamole chantilly, pappy crackers

Snails ans oyster mushrooms turnover, garlic cream and parsley oil

   

 

Fish or meat dishes

Braised mackerel on the skin, mashed potatoes, olive oil with herbs

Back of rabbit stuffed with dried apricots, polenta, rosemary gravy

 

Cheese

Plate of 3 cheeses (extra 4)

Soft goat’s cheese with mixed herbs (extra 4)

 

Desserts

Choice of a sweet in the dessert menu

 (To be ordered at the beginning of the meal)

Baklava with pistachio and honey, raspberries, sorbet 10

 

Elderflower iced parfait, poached strawberry and rhubarb in Sichuan pepper 10

 

Chocolate and coffee opera cake served with ice cream 10

 

Tile with sautéed apple and gingerbread, salted  butter caramel espuma 10

 

Tropézienne tart with whipped lemon cream and seasonal fruits10

 

« La Chaumière » sweet platter 16

 (A miniature version of each dessert from the above list)

6.00 extra from the menu

 

 

 

 

To be served with the sweets, we propose a glass of:

 

Champagne

- Haton 1er cru 14,00

 

Maury rouge (6cl)

- Mas Amiel 10 ans d’âge   6

 

Maury rouge (12cl)

- Mas Amiel 10 ans d’âge   12,00

14.00€ (children under 10 years)

Poultry steak at the creamy, fresh pasta
* * * *

Assortment of sorbets

 

Our winegrowers

Reuilly vineyard

Domaine Bigonneau

Pouilly Fumé vineyard

Domaine Hervé Seguin

Sancerre vineyard

Isabelle and Gérard Millet  /  Lucien Crochet  /  Alain Lauvergeat  /  Franck and Aurélien Bailly-Reverdy  /  Roger Neveu   /

Menetou-Salon vineyard

Henry Pellé  /  Tom Hainguerlot  /  Chavet  /  Isabelle and Pierre Clément

Our local producers and products

Berry's truffle

Mr Hervé Policard truffle grower in Farges en Septaine has a plot of 4 hectares of truffle oaks. To know more about it...

Local Beer of Sancerre

Sancerroise Artisanal Brewery created and built in 2000, of Austrian construction. It offers its customers a wide choice of original artisanal beers such as Blonde à La Lentille verte du Berry. To know more about it...

Red berries from Jean-Philippe Mery farm

This orchard, which has been in operation since 1998, offers its customers a range of red fruits (blueberries, strawberries, wild berries, raspberries, redcurrants and blackcurrants). To know more about it...

Bakery and pastry shop De Magalhaes

Bakery and pastry artisan settled in Aubigny-sur-Nère , offering a wide range of traditional or special breads.

Game and mushrooms

André Pascal, who lives in the small village of Orçay, is a picker of feathered and furred game and mushrooms. To know more about it...

Others

Green lentils of the Berry

Monin's syrups

 

 

Leave us your impressions or suggestions on our Guestbook. Thank you.

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