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

Poached egg, sauteed frogs’ legs on potato muslin with white truffle and parsley jus94.00
Chilled shredded Brittany lobster, chickpeas cream and green apple
Hot hare pâté pastry in the royal style with duck liver, salsifies, braising liquid with chives and onions
Seared force-fed duck liver “foie gras” mango and lime chutney with spiced caramel and passion fruit sauce
Carpaccio and tartar of sea scallops, oyster and citrus jelly with seaweed buttered toast86.00
Roasted slice of sea bass, «Bouchots» (beds) mussels in lemon verbena emulsion
FGrilled Norwegian sea scallops, horn of plenty in sweet curry and coconut sauce
«Aiguillettes» long thin slices of john dory, sour orange and carrots puree with cardamom sauce
Thornback ray wing, garden peas and lettuce braised with streaky bacon, raspberries and burnt onion82.00
Brittany lobster cooked a la plancha, Alba white truffle risotto and shells emulsionhalf portion 86.00
full portion 150.00

Bresse chicken spit-roasted, gratinated cardoons with ricotta and walnut raviolis (min 2 pers. / p. pers.)82.00
Roasted calf sweetbread, candied lemon and saffron gala apple
Beef tenderloin pan-fried with bone marrow butter, oxtail tortellini and carrot braised with ginger
Roasted breast of pigeon with duck liver, cream of red kuri squash, and braised leg in cinnamon gravy88.00
Roasted breast of grouse, green cabbage, braised legs, giblets cream88.00
Saddle of roebuck roasted with lemon pepper (andaliman) braised jitter with cranberries pear cooked in red wine and autumn vegetables (min 2 pers. / p. pers.)92.00
Game of the day (according to arrival)92.00
Cured and fresh cheeses45.00
Coconut cream and biscuit, milk chocolate flavoured with vanilla, black sesame seeds ice cream36.00
Chestnut foam, hazelnut ice cream, cereals tile and candied chestnut
Coffee and chocolate flaky pastry, whipped cream flavoured with vanilla, cappuccino ice cream36.00
Hot raspberry soufflé, Sicilian pistachio, mascarpone ice cream36.00
Chocolate parfait “Nyangbo” (68% Ghana) infused with tobacco leaves, chocolate sorbet, rum jelly
Apple in the tatin way caramel shortbread, Granny Smith sorbet and Manzana jelly36.00

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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