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The restaurant La Closerie du Relais des Landes

Our Restaurant La Closerie du Relais des Landes is opened every day for dinner from 7 p.m. to 09:30 p.m.
We have been selected to celebrate the 500th anniversary of the "Rennaissance" in the action "Un goût de Rennaissance". This will take place from march to october 2019. (details here)

Franck Fuchs has set a specific "Rennaissance" menu, modernized recipes of 16th century plates to make you discover the French Cuisine of this period.  More details here

In our Restaurant La Closerie, you will really enjoy our friendly and relaxing atmosphere while having a drink on our terrace surrounded by a green landscape.

If you want to organise a mariage, family party, birthday or any other private event do not hesitate to ask us. Our Team will do its best to meet your needs.
Together with our Chef, we will elaborate YOUR unique menu for lunch or for dinner.

 

"SEDUCTION" MENU

3 Course Menu (starter, main course, dessert) at 38€

4 Course Menu (starter, main course, local cheese plate or "trou normand", dessert) at 43€

 

Menu Automne 2019

 

Appetizer

 

Starter (separatly 14€)

Egg from Mr.Dasside cooked at 64°C, Creamy Squash, Mushrooms and Spinaches

Fowl and Shiitake Raviole, Pearly Mushroom Broth

Roasted Figs with Solognese Honey, Goat Cottage Cheese

 

Main Course (separatly 24€)


Cod Roasted in Seeweed Crust, Mashed Celeri, Vouvray Sauce
Crisp Beef Cheek and Mashed Carrots with Ginger
Pork Pluma, Chorizo and Potatoes Waffle Pepper Bell Emulsion

 

Desserts (separatly 10€)


Crémant Rosé Soufflé and Sorbet
Candied Apple, Fennel and Speculoos, Apple Ice Cream « La Laitière »
Fruits Soup with Japan Pearl and Coconut Milk, Ma Khaen Berries Tuile

 

 

 

Our meats origins: Pork and Poultry (France) – Beef, Veal (European Union)

 

MENU TENTATION

3 Course Menu (starter, main course, dessert) at 46€

4 Course Menu (starter, main course, local cheese plate or "trou normand", dessert) at 51€

 

 

Menu Automne 2019

 

Appetizer 

 

Starter (separatly 18€)


Scallops, Mashed Jerusalem Artichoke and Local Saffron Sirop
Homemade Hazelnut Foie Gras

 

Main Course (separatly 28€)


Pan Fried Arctic Char and Herbal Spaetzle
Royal Pigeon, Spelt Risotto, Red Cabbage and Candied Thighs

 

Desserts (separatly 11€)

Péquillas and Chocolate Cake, Raspberries Serbet
Chestnut Macaron and Candied Orange

 

 

 

Our meats origins: Pork and Poultry (France) – Beef, Veal (European Union)

 

 

CHILDREN'S MENU

 

Menu Automne 2019

 

Little Curious Menu at 16€

Menu Séduction: main course in children's portion + dessert

 

 

 

For your private or professionnal events we will elaborate with you a personalised menu that will meet all your expectations.

As an example :

Starters


Minced crab meat, Noilly Prat Cream reduction and red onions confit
Burgundi Snails in a slighltly toasted Brioche, Muscat and Foie Gras cream
Roasted Scallops, chopped braised endives with orange butter
 
Main Courses

Roasted Suckilng Pig, Candied Orange and Clove sauce
Rossini Beef Filet and Truffle Juice
Whisky Flambé of Monkfish and Scallops Variant, American Infusion
 
Desserts

Whit Chocolate sweetness
"Pièce Montée" (on request)
Sologne Straberries Cake Delicacy

 

 

 

MENU DE LA

SAINT-SYLVESTRE

89 €/pers

 

MISE EN BOUCHE

Herbal Paned Quail Egg, Smocked Mashed Potatoes

 

PREMIER SERVICE

Poached Foie Gras in a Mushroom Broth, Chestnuts and Mushrooms Condiment with Truffles

 

DEUXIEME SERVICE

Scallops Carpaccio, Passion Fruit and Salicornia

 

MAREE

Pan Fried Brill, Crispy Polenta Flavoured with Citrus, Coconut and Lemongrass Sauce

        

TERRE

Hen Stuffed with Crayfish, Stewed forgotten Vegetables Sea and land Sauce

 

GOURMANDISE

White Chocolate and Mango Cake, Island Flavoured

 

 

 

 

MENU DU

1er DE L’AN

45 €/pers

 

MISE EN BOUCHE

Herbal Paned Quail Egg, Smocked Mashed Potatoes

 

STARTER

Poached Foie Gras in a Mushroom Broth, Chestnuts and Mushrooms Condiment with Truffles

OU

Scallops Carpaccio, Passion Fruit and Salicornia

 

MAIN COURSE

Pan Fried Brill, Crispy Polenta Flavoured with Citrus, Coconut and Lemongrass Sauce

OU

Hen Stuffed with Crayfish, Stewed forgotten Vegetables Sea and land Sauce

 

DESSERT

White Chocolate and Mango Cake, Island Flavoured

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