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Vincent, Cuisinier de Campagne

Vincent, Cuisinier de Campagne (Ingrandes-de-Touraine)

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A Belgian family affair in the Bourgueil countryside! Vincent gloriously interprets Renaissance Touraine cuisine, while his wife Olivia looks after the guests, baked goods and desserts. Meanwhile, their son Gabriel pampers the chicken and ducks raised in the open-air on three-hectare family vineyard, so you can enjoy the estate’s poultry and a bottle of Bourgueil at the restaurant. Seated inside their 16th-century manor (or better yet, in the garden when the weather’s nice), the Simons serve 16 guests on white tablecloths at both lunch and dinner, most notably via three impressive courses for the great dinner menu. For us, presented on plates adorned with charming country scenes painted by Laplau: sweet roasted duck breast sprinkled with flaky salt, paired with green lentils and morel mushrooms; chicken pâté en croûte with a mint-dill cream; and a financier paired with dark chocolate ganache – or, “like in 1519,” fois gras mi-cuit with medieval spices (cinnamon, cloves, anise) and a pear poached in wine, served with a glass of Quarts de Chaume 1997 from the Château de Suronde, for an extra €14. Other add-ons include lamb sweetbread cooked to golden perfection for (+€9), coxcomb crépinette (+€8), chicken cooked in a dough-sealed pot andsimmered with apples (+€6, you need to order it before 10am)… // T.V.X.

FEELING THIRSTY? Of course! There’s L’Enclos des Poules, a Cabernet-franc produced where their chickens and ducks roam (€8 a glass, €28 a bottle), along with a Touraine Chenin from the Domaine des Ouches (€27), Grand Mont, a Bourgueil from the Domaine du Bel Air (€46), etc.

PRICE: Set menus €18 (lunch), menu €27-33 (dinner).

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