My computer is still sick, slow and keeps shutting down. No wonder I am having Writer’s Block! But I am plugging away because I know you have been drooling since my lunch at La Devantière.
In a renovated farm house, La Devantière is cosy, full of warmth and great food! Here are a few photos:
And, now, the food! La Davantière adds a touch of "new" to the traditional French cuisine such as using raspberry vinagar for their "Cuisse de canard au pot" and adding "chèvre frais du Ciran" to their oyster mushrooms.
We both chose the menu at 27€ which included either a starter, entre, fromage or dessert. For just 3€ more you have a grand choice of fromages and dessert. For starters Laurent took the "oeufs cocotte au fois gras maison" which was excellent (yes, of course, I took a bite). A perfectly baked egg in a cream sauce with just the right amount of homemade "foie gras" and a hint of herbs. I have tried this at home but it wasn't quite the same.
I love mushrooms and it is the season so the "Cassolette de pleurotes au chèvre frais du Ciran" had my name on it. What a delightful combinaison and one that I would not have thought of. The goat cheese comes from the Domaine du Ciran, a nature reserve just 15kms from our B&B.
"Rognons du veau à la moutarde" has always been Laurent's perfered dish so that was a given. In his opinion the best in Sologne, (and believe me he has tasted all the kidneys in Sologne and Loire Valley!) While I am not a great fan of "abats" (organ meats) I did try the mustard sauce, dunking my bread into it,(saucer) loved it.
I chose the "Souris d'agneau confite au Banyuls". I am drooling just remembering. Tender, tender, tender in rich creamy red wine sauce, oh, so good!
We skipped the cheese plate but if you do take it some of our locals are: Olivet Cendrée, Valançay, and Selles-sur-Cher. They also had a "poire rôtie à la fourme d'Ambert" which was mighty tempting. Nex time I will have to forgo the dessert and take the roasted pear with cheese instead.
I have always been a sucker for French Toast, and, while we served it at home for breakfast why not as a dessert? Served in a luscious caramel sauce and topped with homemade caramel ice cream I was in heaven.
It was the house dessert for Laurent, the"Croquant Davantière tuiles maison, glace au calisson d'Aix et son coulis". The "tuiles de maison " (large, thin almond cookies) were crispy fresh served with a nogat ice cream in a honey fruit sauce. It was delicious but a dessert I would prefer to have on a hot summer's day.
La Devantière
La Devantière
Domaine de Beauvais
45240 La Ferte St Aubin
02.38.76.57.46
Comments