Menu
The cuisine undergoes constant evolution as the highest quality products of each seasin are used to tantalize the taste buds ans awaken the senses. The Domaine de Châteauvieuy staff challenges itself daily in creating exceptional dishes from the best resources to the delight or its guests
| Seared force-fed duck liver “foie gras” plum mousse, endive chutney and elderberry | 84.00 |
| Guilt-head bream tartar, sea scallops carpaccio, granny smith apple jelly, and ossetra caviar with seaweed butter toast | 86.00 |
| Bavarian cream of asparagus, pan fried Dublin bay prawns Colonnata bacon in walnut and carapace dressing | 94.00 |
| Cold breast of roast pigeon in jelly and spring vegetables flavoured with horse radish | 84.00 |
| Filo pastry filled with Norwegian king crab, roasted sesame seeds, avocado and coconut terrine, finger lime and kumquat | 88.00 |
| Pan fried filets of red mullet, cream of celery and celeriac with hazelnut oil, vegetables raviolis in sea urchin emulsion | 92.00 |
| Sliced guilt head bream on sautéed abalone sea shell and vegetables in pink champagne sauce | 96.00 |
| Sea bass baked in salt, dried fennel, razor shells filled with vegetables in strong gravy sauce (min 2 pers price/pers) | 98.00 |
| Thorn back ray wing roasted with braised shallot, knuckle of veal, grapefruit and tarragon consomme | 92.00 |
| Roasted Brittany lobster on squid risotto and cutle fish ink sauce | 98.00 |
| Ormalingen milk fed pork, stuffed and rolled belly, pan-fried chop,black pudding and braised pig’s trotters with spring leek and maple syrup | 94.00 |
| Young goat boned and cooked thirty six hours served with asparagus and broad beans in roast gravy and scallion sauce | 94.00 |
| Filet of veal, braised lettuce and pine nuts cannelloni, calf’s head cromesquis in banyuls wine sauce | 98.00 |
| Limousin rack of lamb roasted with savory, tender meyer lemon, carrot in sweet curry sauce | 96.00 |
| Pan-fried breast of Bresse chicken, poached leg with sun dried tomato, garden peas, morels in jura white wine emulsion | 96.00 |
| Cured and fresh cheeses | 45.00 |
| Floating island flavoured with lemon and jasmine, roasted almonds ice cream and blond chocolate sauce | 42.00 |
| Dim sum praline and orange, lychee and lemon grass sorbet, rice crispy caramelized and exotic fruits | 42.00 |
| Granny smith apple mousse, scent of violet, white chocolate sorbet and blackcurrant crunchy leaves | 42.00 |
| Light cream of caramel and peanuts “opera” with cacao bean ice cream | 42.00 |
| Crunchy honey biscuit filled with pan-fried pineapple in curry, topped with coconut ice cream and passion fruit coulis | 42.00 |
Here is a selection of our main cigares :
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Recipe of the month
La côte de cerf des Pyrénées rôtie, jus au poivre noir, poire pochée aux épices et gamaret
