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The menu book

Menus and dishes to choose from

Citrus crudo in a white plate, seen from above: orange gel dots, yellow flowers and young shoots, set as the moon in the night sky.

The dishes I cook, in Touraine, in the South and beyond. Pick the ones you like: I will write the menu for your table around them.

Browse the menu book

This book is a starting point for a conversation, not a fixed menu.

I rewrite it for every table, around the market, the season and what you fancy. Some dishes only come back with their season.

I have a soft spot for pastry: save room for dessert.

My table

The “+” beside each dish name sets it aside. Send me your selection with your enquiry: I will reply with a menu written for your date, your venue and your guests.

To share

For drinks or the middle of the table: dishes to share, to eat with your fingers.

Large plate of colourful raw vegetables on a stone table.

Market plate

Radishes, tomatoes, herbs and olive oil, to share.

Three bites lined up on a slate, next to a bunch of white and green flowers.

Crisp bites

To take with your fingers, fresh herbs.

Served: Mémé Jeannette (Cosprons), September 2026

Salads to share: cucumber, radish, red onion.

Salads to share

Cucumber, radish, red onion, market vegetables in ribbons.

Thin tart of red and green tomatoes laid in a rosette, basil leaves, seen from above.

Thin tomato tart

Red and green tomatoes in a rosette, basil.

Starters

Produce first: raw, marinated, or cooked very gently.

Red beetroot and white pearls, green marble.

Beetroot

Beetroot several ways, fresh cheese, black crumble.

Vitello tonnato on a stoneware plate, green marble.

Vitello tonnato

Slow-cooked veal, tonnato sauce, black olive powder, rocket oil, caper berries.

Served: Maison Amour (Tours)

Bluefin tuna sashimi in a yellow broth, crushed peanuts, yellow flowers and young shoots, in a dark bowl.

Bluefin tuna sashimi

Flame-seared, leche de tigre, passion fruit and peanuts.

Served: Winter menu 2025, Maison Amour (Tours)

Fish crudo, orange gel dots, yellow flowers, green marble.

Citrus crudo

Raw fish, citrus gel, flowers and young shoots.

Roasted carrots set on the labneh, sesame seeds and dukkah, on a dark plate, seen from above.

Labneh and roasted carrots

Heritage carrots roasted with honey and gentle spices, dukkah, olive oil.

Served: Winter menu 2025, Maison Amour (Tours)

A slice of foie gras terrine, spiced popcorn, young shoots and a dome of chutney, on a pale grey plate.

Foie gras terrine

Aged rum, spiced popcorn, banana chutney.

Served: Winter menu 2025, Maison Amour (Tours)

Mains

Embers, the oven, honest cooking: mains to plate individually or set in the middle of the table.

  1. Sliced duck breast, roasted cashews and dots of green mayonnaise on a dark plate, seen from above.

    Duck breast tataki

    Duck breast, roasted cashew, tarragon mayonnaise and habanero chilli.

    Served: Winter menu 2025, Maison Amour (Tours)

  2. Skewer on a white plate, red sauce and condiment, on a metal table in the sun.

    Grilled skewer

    Red sauce, condiment and young herbs.

    Served: Mémé Jeannette (Cosprons), September 2026

  3. Grilled octopus tentacles on a stainless steel rack.

    Grilled octopus

    Tentacles seared over embers.

Desserts

Proper pastry-chef desserts, plated to end the evening.

Yuzu mille-feuille seen from above, golden tuiles and dots of cream, green marble.

Yuzu mille-feuille

Almond financier and praline, yuzu mascarpone cream.

A long Black Forest, piped whipped cream and amarena cherries, on a dark plate.

Black Forest

Amarena cherry, whipped cream, chocolate cream, kirsch gel.

Served: Winter menu 2025, Maison Amour (Tours)

Waffle glazed with Suzette sauce, dots of mousseline cream and a quenelle of vanilla ice cream, in a dark bowl.

Waffle, Suzette style

Suzette sauce, mousseline cream and vanilla ice cream.

Served: Winter menu 2025, Maison Amour (Tours)

Allergies and diets

Allergies, intolerances, pregnancy, vegetarian, gluten-free or dairy-free meals: tell me in your enquiry. I adapt the recipes, and I will tell you plainly what I can guarantee in the kitchen I am cooking in.

The dishes follow the market: if one of them is out of season on your date, I will suggest the closest one.

My table

Your table is still empty. Add the dishes you like, or simply tell me about your occasion: I will put the menu together.

Plan my table

Date, venue, number of guests: the enquiry form guides you through the rest.

  1. To share

  2. Starters

  3. Mains

  4. Desserts

Chef’s choice