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 mashed potatoes with sun dryed
tomatoes and black garlic
Seared force-fed duck liver “Foie Gras” green tomato and strawberry chutney, caramel with spices
Chaud-froid of leman lake true fera, parlsley coulis,
scallion and citrus mousseline
Shredded common crab meat; saffron jelly, cold cream of leek and potato, ossetra caviar and seaweed butter toast
Colovrex bison tartare, Colonnata streaky bacon, seared force-fed duck liver « Foie Gras », stew jelly and herbs salad with walnut oil78.00
Gilt  head bream; nage of shellfish and chanterelles;
Baby leek, chinese cabbage in mount Lebanon saffron threads sauce
Zucchini flowers filled with red-clawed crayfish mousseline in almond and tarragon sauce
Ile-d’Yeu filet of sole cooked with mushrooms crust, razor shell clam stuffed with frégola and shellfish in pink champagne and poultry jus flavoured with oxalis
Thornback ray wing, braised garden peas, lettuce,
Streaky bacon and burnt onion sauce
Sea salt crusted sea bass flavoured with makrut lime leaves, spring vegetables with fresh herbs (min 2 pers / p. pers)92.00
Deux-Sèvres roasted breast of pigeon, legs tartare, fried panisse, confit tomato glazed jus with sesame seeds78.00
Braised veal cheek, shallot jam with rhubarb, black pepper and amber ale jus with potato waffles
Limousin rack of lamb and hay cooked in a sealed casserole, Zucchini flower filled with nicoise vegetables, lemon puree, jus perlé with olive oil
Spit roasted chicken from bresse stir-fried broad beans and artichokes, jus enhanced with savory (min 2 pers / p. pers)96.00
Pan-fried of filet Simmental beef, spinach lasagna
and ox-tail with force-fed duck liver “Foie gras”
Cured and fresh cheeses45.00
Stewed rhubarb, caramelized pecan nut, gin tonic caviar, maple syrup scum and ice cream36.00
Stuffed bigarreaux cherries, smooth genoa cake
and almond ice cream
“Arlette” caramelized puff pastry with red berries, lemon thyme jus and torrified pistachio ice cream    36.00
Strawberries tartlet flavoured with lime, Jordanian olive oil and shiso leaf sorbet36.00
Puffed rice, soft cheese and mango sorbet enclosed in ivory chocolate sphere with hot exotic fruit coulis
Hot and creamy pure Venezuelan chocolate biscuit,
with Tahaa vanilla ice cream

Hotel reservation

Adults per room

Hotel reservation

Restaurant reservation

Recipe of the month

La côte de cerf des Pyrénées rôtie, jus au poivre noir, poire pochée aux épices et gamaret