Philippe Labrosse surrounded by a team of professionals welcomes you all convivialié in the hotel restaurant the Relais Saint-Jacques opposite the airport of Châteauroux-Déols. The classic decor and elegant will delight gourmets traditional atmosphere amateurs.
In the kitchen, Chef Jean-Marie Laplace formed in the facility for 25 years favors fresh produce and uses local and regional producers. Pouligny goat cheeses, snails Crevant, asparagus Luant, sweetbreads kid and Reuilly wine are such highly valued.
The winery also includes over 300 references including some very good Bordeaux, Sancerre and Touraine. Here is a very good place distinguished by guides as Gault Millau.
Average list price:75 €
The Oysters Claires No. 4 'Gillardeau'
The head of veal cooked white house - Breaded brains - Sauce chick
The langoustine tails of Britain - Mixed Greens - Citrus and artichoke funds
The shells St. Jacques fried with spring vegetables - White Butter
The whole lobster served and milling husked fried with curry and spring vegetables
The roasted rack of lamb with thyme and seasonal vegetables
The nougat ice house - coulis of red fruit and fresh fruit
The strawberry soup countries and raspberries - coulis of red berries and fromage blanc sorbet - crispy tile
The tart fresh apricots - Grout citrus and rosemary sorbet
Lunch: 12 am to 13:30 (every day)
Dinner: from 20h to 21h (except Sunday)
Provincial Road 920 - Airport Branch