RESTAURANT LE LUCE HOTEL CHATEAU

Chef Maxime Thomas works with local products in order to offer a menu of three starters, three main courses and three desserts that changes with the seasons. The products come from local suppliers or chosen from the Château's vegetable garden and orchard, where eight gardeners are on duty. A la carte, a few essentials such as the Touraine truffle shortbread accompanied by Jerusalem artichokes and seasonal vegetables or the Sarthe veal filet mignon and carrots roasted au jus à la Tonka. On a sweet note, the chef presents a version of pavlova with strawberries and basil from the garden.