{"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":"2026-04-09T12:11:58","modified_gmt":"2026-04-09T11:11:58","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 “Winters Delight” .<\/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=”Broue menu – 49 \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

Market garden peas, spider crab
\nCaviar supplement 5g 20.00 \u20ac<\/sup><\/em><\/p>\n

OR
\nPoitou asparagus, Morel mushrooms *<\/p>\n

OR<\/p>\n

Mackerel with salt from R\u00e9 Island *<\/p>\n

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

Saddle of rabbit *
\n<\/strong>Sage, mutard from Lenclo\u00eetre<\/p>\n

OR
\n<\/em><\/strong>Line caught skate *
\nL\u00e9pine hazelnut, spinach
\nCaviar supplement 5g 20.00 \u20ac<\/sup><\/em><\/p>\n

OR<\/p>\n

Talbat trout, *
\nin a bread crust, peas with mint<\/em><\/p>\n

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

Fresh goat cheese from Maras\u2019 farm *<\/p>\n

OR<\/p>\n

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

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

Rice pudding with meringue, condensed milk<\/p>\n

OR<\/p>\n

\u201cKiwi moment\u201d<\/p>\n

OR<\/p>\n

Mr. Martin\u2019s strawberries with saffron *<\/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 – 62 \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
<\/div>\n
\n

Magnat oyster *
\n<\/strong>Limousin beef, cucumber<\/p>\n

Caviar supplement 5g 20.00 \u20ac<\/sup><\/em><\/p>\n

OR<\/p>\n

Artichoke,
\nwith Colonnata bacon<\/p>\n

OR<\/p>\n

Breton langoustines,
\nfrom head to tail<\/p>\n<\/div>\n

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

Poitou lamb *
\n<\/strong>Peas and carrots<\/p>\n

OR<\/p>\n

Estuary Stone Bass, *
\nAsparagus from Mr. Bourreau<\/p>\n

OR<\/p>\n

Blas\u2019lait veal, *
\nMorel mushrooms, baby carrots<\/p>\n

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

\n

Poitou ewe\u2019s milk espuma, *
\nStrawberry confit with Espelette pepper<\/p>\n

OR<\/p>\n

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

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

Chocolate pebble,
\npassion fruit, peanut<\/p>\n

OR<\/p>\n

The Cherry,
\n<\/strong>Tarragon, rhubarb<\/p>\n

OR<\/p>\n

Peas with almond milk,
\n<\/strong>Breton biscuit<\/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

Asparagus from Mr. Bourreau, *<\/p>\n

Chilled with morel mushrooms<\/p>\n

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

Glazed sweetbreads,<\/p>\n

Meat stock, buckwheat crisps<\/p>\n

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

John Dory, Artichoke with Colonnata bacon<\/p>\n

\u00a0Caviar supplement 5g 20.00 \u20ac<\/sup><\/em><\/p>\n

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

The Pithiviers Pie *<\/p>\n

With duck from Brilloux farm<\/p>\n

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

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

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

Asparagus & rhubarb<\/p>\n

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

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

Poitou asparagus, morel mushrooms<\/p>\n

\u00a0OR<\/p>\n

Market garden peas, grapefruit<\/p>\n

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

Artichoke, potato milk with mustard from Lenclo\u00eetre *<\/p>\n

\u00a0<\/strong>asparagus stew<\/p>\n

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

Poitou ewe\u2019s milk espuma, *<\/p>\n

strawberry confit with Espelette pepper<\/p>\n

\u00a0OR<\/p>\n

Fresh goat cheese from Maras\u2019 farm<\/p>\n

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

\u201cKiwi moment\u201d<\/p>\n

\u00a0OR<\/p>\n

Rice pudding with meringue, condensed milk<\/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

Market garden peas, spider crab 15.00 \u20ac<\/sup><\/strong><\/p>\n

Caviar supplement 5g 20.00 \u20ac<\/sup><\/em><\/p>\n

Poitou asparagus, Morel mushrooms * 22.00 \u20ac<\/sup><\/strong><\/p>\n

Mackerel with salt from R\u00e9 Island* 20.00 \u20ac<\/sup><\/strong><\/p>\n

Magnat oyster, Limousin beef, cucumber* 28.00 \u20ac<\/sup><\/strong>
\nCaviar supplement 5g 20.00 \u20ac<\/sup><\/em><\/p>\n

Artichoke, with Colonnata bacon 28.00 \u20ac<\/sup><\/strong><\/p>\n

Breton langoustines, from head to tail 45.00 \u20ac<\/sup><\/strong><\/p>\n

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

Fish<\/h3>\n

Line caught skate, L\u00e9pine hazelnut, spinach * 29.00 \u20ac<\/sup><\/strong><\/p>\n

Caviar supplement 5g 20.00 \u20ac<\/sup><\/em><\/p>\n

Talbat trout, in a bread crust, peas with mint * 28.00 \u20ac<\/sup><\/strong><\/p>\n

Estuary Stone Bass, asparagus from Mr. Bourreau * 38.00 \u20ac<\/sup><\/strong><\/p>\n

John Dory, artichoke with Colonnata bacon65.00 \u20ac<\/sup><\/strong><\/p>\n

Caviar supplement 5g 20.00 \u20ac<\/sup><\/em><\/p>\n

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

Vegetarian<\/h3>\n

Artichoke, potato milk with mustard from Lenclo\u00eetre, asparagus stew * 28.00 \u20ac<\/sup><\/strong><\/p>\n

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

Meat<\/h3>\n

Saddle of rabbit, sage, mutard from Lenclo\u00eetre * 32.00 \u20ac<\/sup><\/strong><\/p>\n

Poitou lamb, peas and carrots * 40.00 \u20ac<\/sup><\/strong><\/p>\n

Blas\u2019lait veal, morel mushrooms, baby carrots * 42.00 \u20ac<\/sup><\/strong><\/p>\n

Glazed sweetbreads, meat stock, buckwheat crisps 40.00 \u20ac<\/sup><\/strong><\/p>\n

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

Cheeses and salads<\/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

Fresh goat cheese from Maras\u2019 farm *13.00 \u20ac<\/sup><\/strong><\/p>\n

Poitou ewe\u2019s milk espuma, strawberry confit with Espelette pepper * 13.00 \u20ac<\/sup><\/strong><\/p>\n

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

Desserts<\/h3>\n

Rice pudding with meringue, condensed milk 15.00 \u20ac <\/sup><\/strong><\/p>\n

\u201cKiwi moment\u201d 15.00 \u20ac<\/sup><\/strong><\/p>\n

Mr. Martin\u2019s strawberries with saffron * 18.00 \u20ac <\/sup><\/strong><\/p>\n

Chocolate pebble, passion fruit, peanut 18.00\u20ac<\/sup><\/strong><\/p>\n

The Cherry, tarragon, rhubarb 16.00\u20ac<\/sup><\/strong><\/p>\n

Peas with almond milk, Breton biscuit 15.00\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
\n

Asparagus with vinaigrette<\/p>\n

or<\/p>\n

Home-smoked salmon<\/p>\n

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

Talbat trout with fresh peas<\/p>\n

or<\/p>\n

Blas\u2019lait veal<\/p>\n

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

Strawberry salad<\/p>\n

or<\/p>\n

Chocolate fondant<\/p>\n

\"separateur-carte\"<\/em><\/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_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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