At Moulin Brégeon, we believe strongly that fine food must come from fine ingredients -- fresh, organic, free of pesticides and preservatives. As much as possible, we cook with in-season vegetables grown in the Moulin’s gardens, eggs laid by our own geese, and meat and fish from local farms and streams.

Fine wines of the region are included with all our dinners. We will happily accommodate your dietary preferences if you give us advance notice.

Selected Dinner Menus

Entrée

Soupe de Chou-Fleur Caramélisé au Foie Gras 

Soup of cauliflower caramelised with foie gras

Plat

Gigot d 'Agneau à la Crème d'Ail

Leg of lamb in a sauce of garlic cream

Entrée

 Terrine de Homard et son Tartare de Ciboulette 

Lobster paté with a tartare of chives

Plat

Sandre au Saumur Champigny

Pike perch fish cooked in the Saumur Champginy style 

Entrée

Crème de Lentilles aux Oeufs Pochés

Cream of lentils with poached eggs

Plat

Fricassée de Poulet aux Morilles au Vin Jaune

Chicken fricasee in morel mushrooms and yellow wine sauce

Entrée

Crème de Potimarron au Cerfeuil

Cream of Hokkaido squash with chervil

Plat

Blanquette de Veau à l'Ancienne

White veal stew with onions and mushrooms

or

Daube Provençale

Braised beef, vegetables and red wine stew in classic Provence style

 

Entrée

Soupe Verte des Hortillons

Soup of garden greens

Plat

Confit de Canard et Pommes de Terre Sarladaises

Duck confit with potatoes cooked in goose fat with garlic and parsley