{"id":36723,"date":"2023-10-16T12:46:17","date_gmt":"2023-10-16T11:46:17","guid":{"rendered":"https:\/\/www.ribaudiere.com\/?page_id=36723"},"modified":"2026-10-31T21:25:41","modified_gmt":"2026-10-31T20:25:41","slug":"menus-2-2-2","status":"publish","type":"page","link":"https:\/\/www.ribaudiere.com\/en\/restaurant\/menus-2-2-2\/","title":{"rendered":"Menus"},"content":{"rendered":"

[vc_row el_class=”fond-gris intro-inner”][vc_column width=”1\/6″][\/vc_column][vc_column width=”2\/3″][vc_custom_heading text=”Menus” font_container=”tag:h1|text_align:center” use_theme_fonts=”yes”][vc_custom_heading text=”Our Chef Cedric Ravaud unveils “ Winter Feast“ at the Table du Clos, highlighting the best seasonal products.” font_container=”tag:h4|text_align:center” use_theme_fonts=”yes”][vc_column_text css=””]<\/p>\n

On the menu are a host of surprises, returning favourites and the pleasure of sharing them at our table.<\/p>\n

Our menu is built around the finest, most noble products, with the aim of delighting your taste buds
\nand delight your taste buds with a gourmet succession of flavors and colors.<\/p>\n

Come and discover the flavors featured on our autumn menu “Flavours of Autumn ” .<\/p>\n

[\/vc_column_text][\/vc_column][vc_column width=”1\/6″][\/vc_column][\/vc_row][vc_row el_class=”menubackground”][vc_column width=”1\/6″][\/vc_column][vc_column width=”2\/3″][vc_tta_accordion shape=”square” c_icon=”triangle” c_position=”right” active_section=”” no_fill=”true” collapsible_all=”true” el_class=”accordeonmenu”][vc_tta_section title=”Sundays Dinner menu (from 08-11 au 13-12)” tab_id=”1793386258677-5fc95869-3a54″][vc_column_text css=””]<\/p>\n

Starters<\/h3>\n

The Perfect Egg in an Almond and Miso Crust, Estelle\u2019s Porcini and Oyster Mushroom Consomm\u00e9 * 18.00 \u20ac<\/sup><\/strong><\/p>\n

Or<\/p>\n

Onion soup with \u201cfoie gras\u201c, Crispy Poitou calf\u2019s head 22.00 \u20ac<\/sup><\/strong><\/p>\n

\"separateur-carte\"<\/h3>\n

Main courses<\/h3>\n

Vegetal instant * 25.00 \u20ac<\/sup><\/strong><\/p>\n

Or<\/p>\n

Erquy scallops in yellow wine, Pumpkin risotto and Estelle\u2019s oyster mushrooms 28.00 \u20ac<\/sup><\/strong><\/p>\n

Or<\/p>\n

The Beef cheek, Braised in Syrah, with smoked cauliflower pulp *\u00a0 24.00 \u20ac<\/sup><\/strong><\/p>\n

\"separateur-carte\"<\/h3>\n

Cheeses<\/h3>\n

Goat\u2019s cheese from Maras\u2019s farm, In nougat and candied squash * 9.00 \u20ac<\/sup><\/strong><\/p>\n

Or<\/p>\n

Bois Soleil\u2019s sheep cheese, Squash confit with citrus fruits * 9.00 \u20ac<\/sup><\/strong><\/p>\n

\"separateur-carte\"<\/h3>\n

Desserts<\/h3>\n

In the heart of the orchard, Green apple * 14.00 \u20ac <\/sup><\/strong><\/p>\n

Or<\/p>\n

Madagascar Vanilla, Hazelnut biscuit 14.00\u20ac<\/sup><\/strong><\/p>\n

\"separateur-carte\"<\/h3>\n

The lists of allergens and the traceability\u00a0of our products are available on demand<\/p>\n

(*Dishes prepared with regional produce)<\/div>\n
<\/div>\n
\n

All our dishes are prepared with fresh produce, their availability depends on the market.<\/p>\n

Some preparations and cooking times are slightly longer.<\/p>\n<\/div>\n

[\/vc_column_text][\/vc_tta_section][vc_tta_section title=”Broue menu – 52 \u20ac” tab_id=”1761853607641-37844ce7-59be”][vc_column_text css=””]<\/p>\n

\n
<\/div>\n<\/div>\n
Check the menu with PDF<\/a><\/div>\n
\n

Appetizer<\/p>\n

\"separateur-carte\"<\/p>\n

Roasted squash, mussels flame cooked in their shells *
\nPeanut tuile, squash juice with Wakame<\/p>\n

(5g of caviar available for a supplement of 20\u20ac)<\/em><\/p>\n

OR<\/p>\n

The Perfect Egg in an Almond and Miso Crust *
\nEstelle\u2019s Porcini and Oyster Mushroom Consomm\u00e9<\/p>\n

OR<\/p>\n

Talbat trout confit
\nCoulis of green leaves and focaccia
\n(5g of caviar available for a supplement of 20\u20ac)<\/em><\/p>\n

\"separateur-carte\"<\/p>\n

The Beef cheek *
\nBraised in Syrah, with smoked cauliflower pulp<\/p>\n

OR
\n<\/em><\/strong><\/p>\n

Line-caught hake in a crust *
\nRazor clams, Parmentier salad, aged olive oil<\/p>\n

OR<\/p>\n

The Wild boar stew *
\nPotato espuma, forest mushrooms, chestnut<\/p>\n

\"separateur-carte\"<\/p>\n

Goat\u2019s cheese from Maras\u2019s farm *
\nIn nougat and candied squash<\/p>\n

OR<\/p>\n

Selection of aged cheeses from the trolley<\/p>\n

\"separateur-carte\"<\/p>\n

In the heart of the orchard *
\nGreen apple<\/p>\n

OR<\/p>\n

Completely baba *
\nCitrus fruit, squash, cognac<\/p>\n

OR<\/p>\n

Back from foraging *
\nChestnuts, porcini mushrooms, chocolate<\/p>\n

\"separateur-carte\"<\/p>\n

* Dish prepared with regional produce<\/p>\n<\/div>\n

[\/vc_column_text][\/vc_tta_section][vc_tta_section title=”Motte menu – 65 \u20ac” tab_id=”1679810477584-385c7de9-47f5″][vc_column_text css=””]<\/p>\n

Check the menu with PDF<\/a><\/p>\n

\n

Appetizer<\/p>\n<\/div>\n

\"separateur-carte\"<\/div>\n
\n

Onion soup with foie gras *
\nCrispy Poitou calf\u2019s head<\/p>\n

OR<\/p>\n

Antoine\u2019s Fouras oyster *
\nButternut squash, leek and Chardonnay
\n(5g of caviar available for a supplement of 20\u20ac)<\/em><\/p>\n

OR<\/p>\n

The Erquy scallops
\nConsomm\u00e9 and porcini caviar<\/p>\n<\/div>\n

\n
\"separateur-carte\"<\/div>\n

Semi-cooked, pearly monkfish
\nSmoked cauliflower pulp, blanquette espuma, kalamansi<\/p>\n

OR<\/p>\n

The Poitou lamb *
\nParsnips, chestnut sauce, horseradish<\/p>\n

OR<\/p>\n

Erquy scallops in yellow wine
\nPumpkin risotto and Estelle\u2019s oyster mushrooms<\/p>\n

\"separateur-carte\"<\/p>\n<\/div>\n

\n

Bois Soleil\u2019s sheep cheese *
\nSquash confit with citrus fruits<\/p>\n

OR<\/p>\n

Selection of aged cheeses from the trolley<\/p>\n

\"separateur-carte\"<\/div>\n<\/div>\n
\n

Madagascar Vanilla
\nHazelnut biscuit<\/p>\n

OR<\/p>\n

A chocolate moment
\nSalted caramel, toasted sweetcorn<\/p>\n

OR<\/p>\n

Quince in a pastry crust *
\nLightly flavoured with saffron<\/p>\n

\"separateur-carte\"<\/p>\n

\n
(*Dishes prepared with regional produce)<\/div>\n<\/div>\n<\/div>\n

[\/vc_column_text][\/vc_tta_section][vc_tta_section title=”Ribaudi\u00e8re menu – 95 \u20ac – Served only for the entire table” tab_id=”1768903998366-7fd94588-7452″][vc_column_text css=””]<\/p>\n

Check the menu with PDF<\/a><\/p>\n

Appetizer<\/p>\n

\"separateur-carte\"<\/p>\n

The Erquy scallops
\nLeek, shallot
\n(5g of caviar available for a supplement of 20\u20ac)<\/em><\/p>\n

\"separateur-carte\"<\/p>\n

The Crispy veal sweetbreads
\nRoast chicken stock<\/p>\n

\"separateur-carte\"<\/p>\n

The Brill *
\nCooked on the bone<\/p>\n

 <\/p>\n

The Pithiviers *
\nDuck from the Brilloux Farm<\/p>\n

\"separateur-carte\"<\/p>\n

\u00a0Selection of cheese from the trolley<\/p>\n

\"separateur-carte\"<\/p>\n

Citrus-infused squash confit *
\nRefreshed with toasted sweetcorn<\/p>\n

\"separateur-carte\"<\/p>\n

Selection from the Dessert list<\/p>\n

(* Dish prepared with regional produce)<\/p>\n

[\/vc_column_text][\/vc_tta_section][vc_tta_section title=”Vegetarian menu – 45 \u20ac” tab_id=”1531065065811-e12a210a-de9e”][vc_column_text css=””]<\/p>\n

Check the menu with PDF<\/a><\/p>\n

\n

Appetizer<\/p>\n

\"separateur-carte\"<\/div>\n<\/div>\n
\n

The Perfect Egg in an Almond and Miso Crust *
\nEstelle\u2019s Porcini and Oyster Mushroom Consomm\u00e9<\/p>\n

\u00a0OR<\/p>\n

Seasoned potato salad *
\nPotato milk<\/p>\n

\"separateur-carte\"<\/p>\n

Pumpkin and green apple risotto *
\nChestnut and horseradish seasoning<\/p>\n

\u00a0\"separateur-carte\"<\/p>\n

Goat\u2019s cheese from Maras farm *
\nIn nougat and candied squash<\/p>\n

\u00a0OR<\/p>\n

Bois Soleil\u2019s sheep cheese *
\nSquash confit with citrus fruits<\/p>\n

\"separateur-carte\"<\/p>\n

In the heart of the orchard *
\nGreen apple<\/p>\n

\u00a0OR<\/p>\n

Quince in a pastry crust *
\nLightly flavoured with saffron<\/p>\n<\/div>\n

\n
\n
\"separateur-carte\"<\/div>\n
<\/div>\n<\/div>\n
(*Dishes prepared with regional produce)<\/div>\n
The lists of allergens and the traceability\u00a0of our products are available on request<\/em><\/div>\n<\/div>\n

[\/vc_column_text][\/vc_tta_section][vc_tta_section title=”A la Carte Menu” tab_id=”1448527668565-6c10f24c-0262″ el_class=”carteavecprix”][vc_column_text css=””]<\/p>\n

Check the menu with PDF<\/a><\/p>\n

Starters<\/h3>\n

Roasted squash, mussels flame cooked in their shells, Peanut tuile, squash juice with Wakame * 18.00 \u20ac<\/sup><\/strong><\/p>\n

(5g of caviar available for a supplement of 20\u20ac)<\/em><\/p>\n

The Perfect Egg in an Almond and Miso Crust, Estelle\u2019s Porcini and Oyster Mushroom Consomm\u00e9 * 20.00 \u20ac<\/sup><\/strong><\/p>\n

Talbat trout confit, Coulis of green leaves and focaccia * 20.00 \u20ac<\/sup><\/strong><\/p>\n

(5g of caviar available for a supplement of 20\u20ac)<\/em><\/p>\n

Onion soup with \u201cfoie gras\u201c, Crispy Poitou calf\u2019s head 24.00 \u20ac<\/sup><\/strong><\/p>\n

Antoine\u2019s Fouras oyster, Butternut squash, leek and Chardonnay * 32.00 \u20ac<\/sup><\/strong><\/p>\n

(5g of caviar available for a supplement of 20\u20ac)\u00a0<\/em><\/p>\n

The Erquy scallops, Consomm\u00e9 and porcini caviar 32.00 \u20ac<\/sup><\/strong><\/p>\n

\"separateur-carte\"<\/h3>\n

Fish<\/h3>\n

Line-caught hake in a crust, Razor clams, Parmentier salad, aged olive oil * 25.00 \u20ac<\/sup><\/strong><\/p>\n

Semi-cooked, pearly monkfish, Smoked cauliflower pulp, blanquette espuma, kalamansi 38.00 \u20ac<\/sup><\/strong><\/p>\n

Erquy scallops in yellow wine, Pumpkin risotto and Estelle\u2019s oyster mushrooms 40.00 \u20ac<\/sup><\/strong><\/p>\n

The Brill, Cooked on the bone * 50.00 \u20ac<\/sup><\/strong><\/p>\n

\"separateur-carte\"<\/h3>\n

Meat<\/h3>\n

The Beef cheek, Braised in Syrah, with smoked cauliflower pulp *\u00a0 32.00 \u20ac<\/sup><\/strong><\/p>\n

The Wild boar stew, Potato espuma, forest mushrooms, chestnut * 35.00 \u20ac<\/sup><\/strong><\/p>\n

The Poitou lamb, Parsnips, chestnut sauce, horseradish * 40.00 \u20ac<\/sup><\/strong><\/p>\n

The Crispy veal sweetbreads, Roast chicken stock 42.00 \u20ac<\/sup><\/strong><\/p>\n

\"separateur-carte\"<\/h3>\n

Vegetarian<\/h3>\n

Pumpkin and green apple risotto, Chestnut and horseradish seasoning * 25.00 \u20ac<\/sup><\/strong><\/p>\n

\"separateur-carte\"<\/h3>\n

Salad and cheeses<\/h3>\n

Normadic delight from the garden 9.00 \u20ac <\/sup><\/strong><\/p>\n

Selection from the cheese trolley 15.00 \u20ac<\/sup><\/strong><\/p>\n

Goat\u2019s cheese from Maras\u2019s farm, In nougat and candied squash * 13.00 \u20ac<\/sup><\/strong><\/p>\n

Bois Soleil\u2019s sheep cheese, Squash confit with citrus fruits * 13.00 \u20ac<\/sup><\/strong><\/p>\n

\"separateur-carte\"<\/h3>\n

Desserts<\/h3>\n

In the heart of the orchard, Green apple * 15.00 \u20ac <\/sup><\/strong><\/p>\n

Completely baba Citrus fruit, squash, cognac * 15.00 \u20ac<\/sup><\/strong><\/p>\n

Back from foraging, Chestnuts, porcini mushrooms, chocolate * 15.00 \u20ac <\/sup><\/strong><\/p>\n

A chocolate moment, Salted caramel, toasted sweetcorn 18.00\u20ac<\/sup><\/strong><\/p>\n

Madagascar Vanilla, Hazelnut biscuit 18.00\u20ac<\/sup><\/strong><\/p>\n

Quince in a pastry crust, Lightly flavoured with saffron * 16.00\u20ac<\/sup><\/strong><\/p>\n

\"separateur-carte\"<\/h3>\n

The lists of allergens and the traceability\u00a0of our products are available on demand<\/p>\n

(*Dishes prepared with regional produce)<\/div>\n
<\/div>\n
\n

All our dishes are prepared with fresh produce, their availability depends on the market.<\/p>\n

Some preparations and cooking times are slightly longer.<\/p>\n<\/div>\n

[\/vc_column_text][\/vc_tta_section][vc_tta_section title=”Kids menu – 25 \u20ac” tab_id=”1543567744507-817bc034-7d5f”][vc_column_text css=””]<\/p>\n

\n
<\/div>\n<\/div>\n
Appetizer<\/div>\n
\n

\"separateur-carte\"<\/p>\n

House-smoked salmon<\/p>\n

or<\/p>\n

The perfect egg,<\/p>\n

with a porcini mushroom consomm\u00e9<\/p>\n

\"separateur-carte\"<\/p>\n

Beef cheek, parsnip mousseline<\/p>\n

or<\/p>\n

Line-caught hake, parsnip mousseline<\/p>\n

\"separateur-carte\"<\/p>\n

Chocolate fondant, yoghurt ice cream<\/p>\n

or<\/p>\n

Vanilla, caramelised puff pastry<\/p>\n

\"separateur-carte\"<\/p>\n<\/div>\n

\n

One drink of your choice included in the price<\/p>\n

19,00\u20ac for a 2 courses menu\u00a0<\/em><\/p>\n<\/div>\n

[\/vc_column_text][\/vc_tta_section][vc_tta_section title=”Christmas menu – 102 \u20ac Excluding drinks or 90 \u20ac (Without FIsh, only at lunchtime on the 25th)” tab_id=”1793476835976-9bfef0e0-24ed”][vc_column_text css=””]<\/p>\n

\n
<\/div>\n<\/div>\n
Check the menu with PDF<\/a><\/span><\/div>\n
\n
\n

Sturia Aquitaine caviar<\/span><\/p>\n

Celery pulp<\/span><\/p>\n

\"separateur-carte\"<\/span><\/div>\n<\/div>\n
\n

Pressed foie gras<\/span><\/p>\n

Candied beetroot, cocoa nibs<\/span><\/p>\n

\"separateur-carte\"<\/span><\/p>\n

Pearlescent barbu with saffron<\/span><\/p>\n

Stock thickened with capucine butter<\/span><\/p>\n<\/div>\n

\n

\"separateur-carte\"<\/span><\/p>\n

Chicken with truffles<\/span><\/p>\n

Poulette sauce<\/span><\/p>\n

\"separateur-carte\"<\/span><\/div>\n

Firm goat\u2019s milk nougat from Le Maras<\/span><\/p>\n

Cider butter<\/span><\/p>\n

\"separateur-carte\"<\/span><\/div>\n
\n

Clementine, completely starstruck<\/span><\/p>\n<\/div>\n

\n
\"separateur-carte\"<\/span><\/div>\n
\n

Christmas hat<\/span><\/p>\n

Praline delight<\/span><\/p>\n

\"separateur-carte\"<\/span><\/p>\n

\n
\n
\n
\n
\n
\n
\n

A \u20ac50 deposit per person will be required at the time of booking.<\/span><\/p>\n<\/section>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

[\/vc_column_text][\/vc_tta_section][vc_tta_section title=”New Year’s Eve Party menu – 215 \u20ac Drinks included” tab_id=”1793476841560-142c38f9-df9b”][vc_column_text css=””]<\/p>\n

\n
<\/div>\n<\/div>\n
Check the menu with PDF<\/a><\/div>\n
\n
\n

Erquy Scallop Ceviche<\/p>\n

Mango,\u00a0Lemon and Caviar<\/p>\n

\"separateur-carte\"<\/div>\n<\/div>\n
\n

Foie Gras Compote<\/p>\n

Madagascar Vanilla<\/p>\n

\"separateur-carte\"<\/p>\n

Breton Lobster Stew<\/p>\n<\/div>\n

\n

\"separateur-carte\"<\/p>\n

Beef Fillet<\/p>\n

With pressed potatoes and Porcini mushrooms<\/p>\n

Served with a Truffle sauce<\/p>\n

\"separateur-carte\"<\/div>\n

Brie de Meaux<\/p>\n

Truffle Apple<\/p>\n

\"separateur-carte\"<\/p>\n

Bloody Mary Inspiration<\/p>\n

\n

\"separateur-carte\"<\/p>\n

Mandarin, Sweet Potato Confit<\/p>\n

Hazelnut Shortbread<\/p>\n

\"separateur-carte\"<\/p>\n

A \u20ac50 deposit per person will be required at the time of booking<\/p>\n<\/div>\n<\/div>\n<\/div>\n

[\/vc_column_text][\/vc_tta_section][vc_tta_section title=”Lunch on 1 January menu – 110 \u20ac Excluding drinks or 90 \u20ac (Without Fish)” tab_id=”1793476840712-74f2bfe7-ede0″][vc_column_text css=””]<\/p>\n

\n

Check the menu with PDF<\/a><\/p>\n

Erquy Scallop Ceviche<\/p>\n

Mango,\u00a0Lemon and Caviar<\/p>\n

\"separateur-carte\"<\/div>\n<\/div>\n
\n

Foie Gras Compote<\/p>\n

Madagascar Vanilla<\/p>\n

\"separateur-carte\"<\/p>\n

Breton Lobster Stew<\/p>\n<\/div>\n

\n

\"separateur-carte\"<\/p>\n

Beef Fillet<\/p>\n

With pressed potatoes and Porcini mushrooms<\/p>\n

Served with a Truffle sauce<\/p>\n

\"separateur-carte\"<\/div>\n

Brie de Meaux<\/p>\n

Truffle Apple<\/p>\n

\"separateur-carte\"<\/p>\n

Bloody Mary Inspiration<\/p>\n

\n

\"separateur-carte\"<\/p>\n

Mandarin, Sweet Potato Confit<\/p>\n

Hazelnut Shortbread<\/p>\n

\"separateur-carte\"<\/p>\n

A \u20ac50 deposit per person will be required at the time of booking<\/p>\n<\/div>\n<\/div>\n

[\/vc_column_text][\/vc_tta_section][\/vc_tta_accordion][\/vc_column][vc_column width=”1\/6″][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row el_class=”fond-gris intro-inner”][vc_column width=”1\/6″][\/vc_column][vc_column width=”2\/3″][vc_custom_heading text=”Menus” font_container=”tag:h1|text_align:center” use_theme_fonts=”yes”][vc_custom_heading text=”Our Chef Cedric Ravaud unveils “ Winter Feast“ at the Table du Clos, highlighting the best seasonal products.” font_container=”tag:h4|text_align:center” use_theme_fonts=”yes”][vc_column_text css=””] On the menu are a host of surprises, returning favourites and the pleasure of sharing them at our table. Our menu is built around the finest, […]<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":1637,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"template-page-detail.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-36723","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nMenus - Le Clos de la Ribaudi\u00e8re<\/title>\n<meta name=\"description\" content=\"Discover the Menus of the Ch\u00e2teau du Clos de la Ribaudiere - Hotel Restaurant **** next to the Futuroscope and Poitiers.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ribaudiere.com\/en\/restaurant\/menus-2-2-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Menus - Le Clos de la Ribaudi\u00e8re\" \/>\n<meta property=\"og:description\" content=\"Discover the Menus of the Ch\u00e2teau du Clos de la Ribaudiere - 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