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

Sauteed frog legs on puff pastry, parsley purée with black garlic, vegetables and quail eggs78.00
Seared force-fed duck liver “Foie Gras”, chutney of pear and apple with armagnac
82.00
Poached hen’s egg, ossetra caviar, braised green asparagus from « Mallemort » and morels cream
86.00
Colovrex bison tartare, seared force-fed duck liver « Foie Gras », stew jelly and salsifies salad with walnut oil
76.00
Sea bass carpaccio marinated with « Gillardeau n°3 » oyster and leek with bergamot and seaweed butter toast78.00
Thick slice of grilled gilt-head bream, kefir, cockles and vegetables aromatized with lemon verbena
88.00
Sea salt crusted sea bass flavoured with spices, queen scallops stuffed with spinach and lemon thyme (min 2 pers / p. pers)
92.00
Breton lobster cooked a la plancha, gnocchi, seaweed in Tellicherry, pepper and sake emulsion
94.00
Crunchy filets of red mullet, squid stuffed with mushrooms in jasmine sauce88.00
Pan-fried sliced black cod, nage of anchovy marinated in Banyuls vinegar with Espelette pepper and celery82.00
Boneless confit Mieral rabbit, spring onions, shallow fried asparagus and morels in “vin jaune” jurassien region white wine reduction76.00
Sweetbread studded with streaky bacon and roasted,
saffron carrot puree in liquorice sauce
78.00
Pan-fried filet of beef macaroni filled with braised ox-tail, celeriac and bone marrow in braising jus
86.00
Spit roasted chicken from bresse stir-fried broad beans and artichokes, jus enhanced with savory (min 2 pers / p. pers)96.00
Limousin region lamb, roasted and braised declination, olive oil gravy, spring vegetables and potato puree84.00
Cured and fresh cheeses45.00
Puffed rice, soft white cheese, baby banana sorbet enclosed in ivory chocolate sphere with exotic fruit coulis36.00
Lychee cheesecake, pomegranate sorbet and rose water biscuit36.00
Crunchy biscuit with apple mousse tender toffee and tarte tatin ice cream36.00
Salad of orange flavoured with vanilla, fennel braised with star anise, creamy manjari chocolate and blood orange sorbet36.00
Cream of mango, passion fruit sphere, grilled cashew nuts and avocado sorbet
36.00
Hot and creamy pure Venezuelan chocolate biscuit,
with Tahaa vanilla ice cream
36.00

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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