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.

Summer menus

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

Starters

 

Lobster, muffin and urchin coral ice cream, zucchini velouté 33

Veal carpaccio from La Charentonne farming, summer truffle, rocket salad 25

Spring roll with spider crab, tomato gazpacho, coriander pesto 26

 Shortbread tartlet with lentil flour, soft goat’s cheese and Grisons meat 22

Cold minestrone soup with octopus, piperade in basquaise style 23   

 

Seafood dishes

 

Lobster claw and tail roasted with basil, lasagne with eggplant caviar 36

Sea bream a la plancha, pissaladière with anchovies and tender courgettes 30

Roasted sturgeon, emulsified butter with local caviar, broad bean mousseline 30

Grilled mackerel fillet, mashed potatoes, candied lemon and pine nut sauce 25

 

Meat dishes

 

Calf’s sweetbread navarin cooked with lobster carcass, young vegetables 35

Sautéed beef fillet, shallot gravy, potatoes with thyme in the form of a rose 33

Lamb shank slowly cooked in garlic juice, provençal vegetables bayaldi 28

Pork chop with spices, melting polenta, olives gravy 25

 

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

 

 

 

 

 




                   

65 (either the meat course or the fish course)

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

 

77 (both the meat course and the fish course) 

103 € with 4 glasses of assorted wine (6cl/6cl/6cl/6cl)

 

Starter

Lobster, muffin and urchin coral ice cream, zucchini velouté

Sancerre Domaine Jean Paul Picard 2019 cuvée prestige

 

Seafood dish

Lobster claw and tail roasted with basil, lasagne with eggplant caviar

Saint Peray Domaine Yves Cuilleron 2019 “Les Potiers”

Meat dish

Calf’s sweetbread navarin cooked with lobster carcass, young vegetables

Haut Médoc Chateau Larose de Trintaudon 2017 cru bourgeois

 

Cheese

Cheese board from our regions

Pommard Domaine Jérôme Sordet 2014 1er cru “Les Fremiers”

 

 

Desserts

Choice of a sweet in the dessert menu

 (To be ordered at the beginning of the meal)

53 (either the meat course or the fish course)

63 (both the meat course and the fish course)

 

Starters

Veal carpaccio from La Charentonne farming, summer truffle, rocket salad

Spring roll with spider crab, tomato gazpacho, coriander pesto

 

Seafood dishes

Sea bream a la plancha, pissaladière with anchovies and tender courgettes

Roasted sturgeon, emulsified butter with local caviar, broad bean mousseline

 

Meat dishes

Sautéed beef fillet, shallot gravy, potatoes with thyme in the form of a rose

Lamb shank slowly cooked in garlic juice, provençal vegetables bayaldi

 

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)

 

37 €

Starters

Shortbread tartlet with lentil flour, soft goat’s cheese and Grisons meat

Cold minestrone soup with octopus, piperade in basquaise style    

 

Fish or meat dishes

Grilled mackerel fillet, mashed potatoes, candied lemon and pine nut sauce

Pork chop with spices, melting polenta, olives 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)

Baba flavoured with verbena liquor, local strawberries 10

 

Roasted apricot, iced almond parfait and crumble 10

 

Dark chocolate and mint dome in the style of After Eight 10

 

Melon and honey tartlet, redcurrant sorbet, melon caramel 10

 

Pistachio shortbread biscuit, fresh raspberries, nougat ice cream 10

 

« 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

13.50 € (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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