The gastronomic specialties of the Berry, Indre and Cher

The table d’hôte of the Domaine de Vilotte is appreciated by amateurs of authentic cuisine made with excellent local products:

• meat and poultry
• fruits and vegetables from our kitchen garden (in season)
• wines
• jams

MEAT AND POULTRY

The southern part of the Berry is a region specialized in traditional cattle-raising (calves nurse their mother).
The Vilotte butcher, who is near the estate, is one of the last to choose his animals in the field! And he knows his business. That means that for food lovers, he has to select the best pieces: sirloin steak, rib steak, hanging tender (on order, only about 1 kg per animal).

The chef, the food-loving owner, asks the guests how they would like their meat to be cooked. The veal roasts, with or without the kidneys, are tasty and tender and require only five to seven at the dinner table.
Leg of lamb can be ordered depending on the number of guests.

The poultry from Valérie's farm (chickens, ducklings…) arrives whole, with the gizzards, liver, neck and head – perfectly roasted, broiled or stuffed with our own recipe: soak 4 oz. of raisins the night before in armagnac, tightly covering the container to prevent any evaporation. The next day, mix with 3 oz. of cream cheese and 8 oz. of liver pâté. Stuff the chicken or guinea hen, put it in a preheated 400°F oven for an hour and a half. Our ducklings are generally cooked with oranges.

FRUITS AND VEGETABLES FROM OUR KITCHEN GARDEN (in season)

They accompany meat or poultry dishes, potatoes (with the famous potato pâté with cream), salads and so on... Fruits are picked fresh from the tree or bush: cherries, red currants, apples...

WINES

Châteaumeillant is a local appellation that is produced on only 400 acres. The grape varieties for red wines are gamay and pinot noir, often combined. The wine cooperative's whit is a successful combination of chardonnay and sauvignon (for the aperitif), the gris (a very pale rosé) is delicious as well.
The Domaine de Vilotte has selected the Domaine du Chaillot de Pierre Picot, 100% gamay, and a red from the Châteaumeillant wine cooperative to serve with meals.

GOAT CHEESES, THE ULTIMATE IN ORGANIC

They are made in Ardenais and Châteaumeillant so you can taste them at Vilotte! With a baguette or a broiled local bread.

JAMS

They are, of course, homemade: red currant, black current, green tomato, quince, bitter orange. For orange marmalade: cut each orange into eight pieces, remove the seeds and put them in a small linen bag, remove all the inner (white) skin, cut the eight sections into very small pieces, weigh them and add the same weight in water as well as the bag of seeds. Heat the mixture. Let the mixture rest 24 hours, add the same weight in sugar, let it rest 24 hours more, remove the bag of seeds and cook over a low light until the mixture comes to a boil (15 to 20 minutes). Ladle the marmalade into heated jars and cover the surface with a disk of waxed paper. When completely cold, cover with airtight lids.
Store on your shelf and enjoy the marmalade at breakfast.