The first courses at the restaurant on the lake at Chemillé-sur-Indrois are harder for me to write about than the main courses were. I'm not really clear on what they all were. That day, if I remember correctly, all four of us had the same first course: smoked salmon with a savory herbed waffle.
The salmon is smoked by the chef on site, according to the menu. It was very tender and the smoky taste was not too strong. It was also salted just right, I thought.
Above is the section of the menu that describes the first courses being served the day we had lunch at Le Moulin de Chaudé. Notice that the word entrée in French means the first or "starter" course, and not the main course as in America. I'm embedding some links for anybody who wonders was the highlighted terms mean. Translation:
- Velvety pumpkin soup with a soft-boiled egg and slow-cooked octopus
- Terrine of foie gras with jelly and pulp of quince and saffron-scented melba toast
- House-smoked salmon with a savory herb waffle and Yuzu-flavored fromage blanc
- Beaumont cheese sablé with pig's trotter and Berry snails in a watercress-garlic butter
There was actually a pre-first-course tidbit served at the restaurant that day. That's called a mise en bouche or amuse-bouche in French restaurants — I think we'd call it an hors-d'oeuvre in good plain English! You have it with your pre-dinner apéritif drink. At Le Moulin de Chaudé, it was a tiny bowl of creamy soup. For the life of me, I can't remember if it was made with watercress or some other green vegetable like broccoli.