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L'Arche de Meslay
The encounter of the land and the sea.
Ludovic Launay combines his native Brittany and Touraine. He created Bouillabaisse à la Tourangelle, with red mullet, monkfish, rockfish, rillons, andouillette and a saffron sauce in wonderful harmony. The chef exclusively serves food made on the premises with an emphasis on local and seasonal ingredients. The sauces are made with care, as can be seen in the fried round of veal with a veal and ginger reduction gravy.
The desserts are just as subtle and are well worth the visit, such as the crispy biscuits with almonds, salted butter and fruits. The kitchen is open onto the dining room and the decor recently updated, helping to add a warm and contemporary touch.
accessibilité personne à mobilité réduite
Back
L'Arche de Meslay
accessibilité personne à mobilité réduite
The encounter of the land and the sea.
Ludovic Launay combines his native Brittany and Touraine. He created Bouillabaisse à la Tourangelle, with red mullet, monkfish, rockfish, rillons, andouillette and a saffron sauce in wonderful harmony. The chef exclusively serves food made on the premises with an emphasis on local and seasonal ingredients. The sauces are made with care, as can be seen in the fried round of veal with a veal and ginger reduction gravy.
The desserts are just as subtle and are well worth the visit, such as the crispy biscuits with almonds, salted butter and fruits. The kitchen is open onto the dining room and the decor recently updated, helping to add a warm and contemporary touch.
Practical Information
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Address
14 rue des Ailes,
37210
PARCAY-MESLAY
Contacs
Tel.: 02 47 29 00 07
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Nombre maximum de couvert
60
Equipements
Tarifs
Menu adulte menu Passion 37.00
Menu adulte Menu Gourmet 68.00
Menu adulte Menu découverte 47.00
Menu adulte menu du marché 27.00
Menu enfant menu enfant 18.00
TakeAway
Oui
Guides case
Chain
PMR Access
Oui
Handicap