Diner sous les Étoiles

As part of the “Tasting Under the Stars” event L’Orangerie’s Chef proposes a gastronomic menu with food and wine pairing AOC Touraine Chenonceaux Summer truffle soup Crispy prawns with red curry and basil Marbré of poultry and foie gras, apricot chutney with rosemary and baby greens Fillet of sea bass roasted in ½ cup butter, French peas, soubise and Tonka bean jus Trilogy of cheeses aged by Rodolphe Le Meunier, lemon gel, butter and fruit bread Alto el sol chocolate entremets, malt ganache (admission to the Star Tasting evening included)