Takeaway lunch from restaurant Le Terminus in Cruzy

Le Terminus Cruzy

Chéri and I terribly miss going out to dinner or lunch. Since there is no sign yet of when restaurants will reopen in France, many have come up with creative takeaway meals. After all, if you can’t go to a restaurant, the restaurant can come to you. Therefore, I decided to review the takeaway food from a few of our favourite restaurants on the blog. This way, I am hoping to support them a little bit in these difficult times. Let me start with restaurant Le Terminus in Cruzy.

Festive meal

Having ordered several takeaway meals, Chéri and I realised that it wasn’t only the restaurant food we missed. Eating out in a different environment is also part of the fun. So, to change our everyday scenery, I surprised Chéri with a beautiful set table in our very own gîte. After having collected our lunch from Le Terminus, I only had to warm some of the dishes to start our festive meal. The chef had clearly marked the temperature of the oven and how long each dish should be put heated up for on the individually packed dishes.

Le Terminus Cruzy

Bistronomique cuisine

Le Terminus, situated in the former railway station of Cruzy, is run by chef Sébastien Caille and his wife, Gaëlle. Together with their team, they serve bistronomique cuisine made with fresh and local produce. It is the kind of restaurant that makes you feel welcome right away. During the lockdown, it is possible to order a takeaway menu of three courses for 25 euros, from Friday to Sunday. It surprised me to see that they offered two options for each course. Besides the menu, you can also order plates to share, and they do pizza night (12 euros) on Friday and burger night (10 euros) on Saturday.

Le Terminus Cruzy

Home-restaurant

Chéri and I had the same starter: a crispy puff-pastry parcel filled with tender pieces of quail and a prawn/ginger cream. In the meantime, the oven heated our main courses. Chéri had the ‘fricot paysan’, a richly filled stew according to the chef’s grandmother’s recipe, with lamb, poultry and pork meat. And a savoury sauce, the kind that I never am able to cook at home. Meanwhile, I enjoyed a beautiful piece of salmon with crispy skin and black gnocchi, coloured with the ink of cuttlefish. Of course, we had to have dessert at our home-restaurant. Chef Caille and his team prepared a wonderful tarte tatin, including a generous layer of cream for Chéri. And I concluded our lunch with a fluffy chestnut mousse with a heart of red fruits and caramelised pears. It all tasted finger-licking good and it came very close to a real restaurant experience!

tarte tatin
TO EAT - Restaurants
Tagged in