Cloyes-sur-le-Loir Hotels with Bars

The map and menus are craftyly written but misleading the client about what will be served, even if the preparation, the quality of the dishes and the service are unreproachable. Example of the menu displayed in PJ: Creamy canard magret to pleurotes, only a very light layer of cream sauce, also very tasty covers the magret, and no pleurote in the base, And the boulangery apples look like frites of carotten without any visible trace of lard or oin, despite their originality. Similarly, the refined goat cheese has only a half-cut of marmelade coffee!