LE CLOS SAINT-JEAN
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Inn in the heart of the estate preparing fish, meat and homemade desserts with a traditional menu.
Located in the heart of the area, the 65-covered hostel offers a generous restoration that delights the taste buds with its authenticity. Due to their wine and cheese activities the hostel is open only on Sunday noon. The dishes combine the art of living, simplicity and pleasure. On the tradition menu, crucible of fish to the walnuts of Saint-Jacques, supreme de to the chanterelles, aiguillettes duck to orange, sauté lamb way Saint-Jean. At the gastronomic menu, the sea kettle with saffron, the bowl of homemade foie gras and its hot toast, and then back from perch to the end wine, the filet filet net, the beef piece with the morels, the bœuf calf conflict, the little onions and chanterelles, the fricassee of the morels to the morels and home dessert. The exceptional view over the entire roannaise plain and the medieval village lends itself to group meals, on reservation and every day of the week.
Members' reviews on LE CLOS SAINT-JEAN
The cuisine is good, well served, and hot. The wine is also well served cold (not as in some " restaurants") and vintage. The service takes its time, but is pleasant.
You can buy local products leaving. For dessert, rum baba is to have fallen by land. In short, recommended.
Une salade de St Jacques avec des pétoncles, un dos de sandre avec un beurre blanc qui ressemblait beaucoup à de la poudre reconstituée et un canard beaucoup trop cuit...
On cultive du raisin bio mais on sert des tomates au mois de Mars, je ne trouve pas cela très cohérent.