Chinon Meals

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Restaurant Anne de Bretagne

Had high expectations for this restaurant as we had to wait a half hour before it opened.  Marlene decided on their "Tourangelle", a salad which included the hghly touted meat known as "rillons", the French version of pork belly.  I decided on a formule which included the plat of the day.  Started with "Salade de gesiers au vinaigre de framboise", a gizzard salad with a rasberry vinegar (most delicious), which was followed up with what could have been a boneless duck confit plat.  This was topped off with their "Ile flottane" (known as "floating island"....simply ice cream floating in a dessert cup of caramel, covered with marshmallow and more caramel.

 

Au Chapeau Rouge

"Classy"  can describe ouir second group dinner.  The meal started off with pea soup and biscuit.  Only disappointment here.....check for yourself.  Next was cheese dish with salad of sorts.  The classy part came next.  We couldn't simply start eating our main course.  The wait staff had to remove the covers to each plat simultaneously before any one person could start.  Marlene had the fish and I had the pork.  Nicely presented, but it was simply a tad better than OK.  At least the meal started and ended classy.  The dessert was strawberries presented in five ways....mousse, ice cream, sauce, jelly and of course whole fruit.

 

La Lavoir

Maybe it was simply being tired that we decided to cap off ouir trip to the third chateau by dining at the La Lavoir at Chateau Azay.  The menu choices was quite limited as I ended up with.......with.......a salad.  One of my dislikes of the salads served in France is the use of horseradish which was present in all but one salad consumed in France.....my salad here was one with horseradish.  Marlene had a different salad, but it was still a salad..

 

Carrefour City

Decided to do dinner on the cheap since our party was in no mood for a full sit-down restaurant meal after the wine tasting swaray at the Diderot.  There were prepared meals at the sukpermarket.  I chose the mini ham bone with potatoes (1/2 Jambonneau +pomme - took pic when almost done....hambone was twice the size with more meat) with Marlene choosing a croisant with ham slices from my meal.  Also had cherry tomatoes (tomate cerise) and apricots.