In Bourges the restaurant D'Antan sancerrois has decided to close and re-open under a new name, surrendering its Michelin star in the process.
The owners and their 10 staff feel that meeting Michelin standards is too constraining. " It's a golden cage. Every time we make a menu we have to think whether it will come up to what customers expect of a Michelin star".
They will re-open as a bistrot, with the emphasis still on good locally based dishes and would refuse a star even if offered one.
Le dernier menu du D'Antan sancerrois (85€)
Coupe de champagne et amuse-bouches
Foie gras de canard laqué aux raisins, avec maki de cailles à l'huile de truffe
Noix de Saint-Jacques snackées et raviole de homard, avec son bouillon mousseux aux champignons sauvages
Agneau du Limousin en deux préparations : jus court à l'origan et pommes Maxim's
Assiette de fromages
Poire d'amour
Sounds delicious (We think..not sure what a maki is nor what snackées means)
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