LA GRANGE AUX DÎMES
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At La Grange aux Tithes, we take the time to eat fine dishes prepared with the utmost attention by Raphaël Perseil. After practicing in several renowned establishments, the chef decided to open his own restaurant in his hometown in 2010. The barn used to be used to store the harvest tax, a privilege abolished in 1789. The hotel has a cachet and enjoys a beautiful location at the foot of the collegial Saint-Angelo-en-Graçay college, which must be seen for its steered bell tower. But let's go back to the chef's kitchen! The card changes almost once a month. Each time, therefore, we have the pleasure to taste a new creation, a unique painting that reveals the artistic talent of the chef as well as his mastery of culinary techniques. Fruits and vegetables come from a local vegetable garden, they have this fresh freshness and flavor. It's hard to keep marble in front of a crumb in beef cheeks accompanied by small core carrots and a red juice with red wine or a mixed lamb pressed! And for dessert lovers, the chef concocted a cocoa velocity, virgin berry lenses of Berry or a pistachio dacquoise, vanilla light cream, red fruit compode, raspberry sorbet.
Members' reviews on LA GRANGE AUX DÎMES
Bien sûr, le cadre est grandiose et magnifique, Mais...le rapport qualité/prix est très mauvais. Menu /carte 2 plats :41 € et 49€ pour 3 plats. E, à ce prix s'ajoutent plein de suppléments.
Mon pavé de bœuf était limite mangeable (dur+++) et, quand je l'ai signalé, on m'a dit " ah bon!! d'habitude c'est tendre"
Bref, je n'y reviendrai pas...