Gastronomic Menu Overview at Auberge des Templiers Boismorand France
At the heart of the historic Auberge des Templiers in Boismorand, France, discover a gastronomic menu curated by the talented Chef Martin Simonart. This exceptional selection masterfully blends classic French cuisine with innovative culinary techniques, offering a refined dining experience in an elegant 12th-century setting surrounded by lush parkland.
Starters
Begin your culinary journey with the exquisite Spider Crab with Avocado, Yuzu, Curry Oil, and Fresh Herbs. This starter offers a delicate balance of flavors — the sweetness of fresh spider crab paired with creamy avocado, bright citrus notes from yuzu, and the subtle warmth of curry oil, all elevated by aromatic herbs. It’s a refreshing and refined introduction to the meal.
Main Courses
The mains at Auberge des Templiers celebrate premium French ingredients with a sophisticated twist. Savor the Wild Sea Bass accompanied by luxurious Sologne caviar and a silky mariniere emulsion that imparts richness and depth to the seafood's natural flavors. Alternatively, indulge in the Grilled fillet of Charolais Beef, a tender, flavorful cut complemented by the piquant Wasabi Shizuoka, nutty sesame oil, and the crisp freshness of white roasted asparagus. Each dish is a testament to the chef’s skillful technique and respect for regional produce.
Desserts
Soufflé au Grand Marnier et fruits confits façon Rothschild, crème glacée à la vanille Bourbon is a show-stopping dessert that delivers a perfect crescendo to your meal. This soufflé infuses the vibrant orange flavors of Grand Marnier with the sweet complexity of candied fruits, served alongside smooth Bourbon vanilla ice cream for a sublime contrast of textures and tastes.
Drinks and Specials
Complement your meal with selections from an extensive and thoughtfully curated wine list featuring regional and international vintages, perfectly matched by in-house sommeliers to enhance each course’s flavors. Seasonal specials and chef’s recommendations reflect the freshest local ingredients and innovative culinary concepts, ensuring every visit to the Auberge des Templiers is a unique and memorable experience.
- Starters Spider Crab with Avocado, Yuzu, Curry Oil and Fresh Herbs.
- Mains Wild Sea Bass with Sologne caviar and mariniere emulsion; Grilled fillet of Charolais Beef with Wasabi Shizuoka, Sesame Oil, and White Roasted Asparagus.
- Dessert Soufflé au Grand Marnier et fruits confits façon Rothschild, crème glacée à la vanille Bourbon.
