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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 Gillardeau oxsters, stewed Granny Smith apple flavoured with ginger in Vodka emulsion88.00
Slice of seared force-fed duck liver "Foie Gras", Corinth raisin, banana compote and juice caramelized with rum
82.00
Norwegian King crab meat, rolled in wild salmon flesh, served with mandarin jelly, Jerusalem artichoke enhanced with bergamot peel
86.00
Sea scallop carpaccio, ossetra caviar, braised knuckle of beef and cauliflower cream
82.00
Pastry turnover filled with Vaucluse black truffle and force-fed duck liver, garnished with Jerusalem artichoke salad in hazelnut oil dressing140.00
Roasted Brittany lobster and stir-fry wild mushroom in sweet curry sauce    
86.00
Grilled Norwegian sea scallops on maccheronis filled with celeriac puree, served with cream of poultry and black truffle
90.00
Thick slice of turbot gratinated with mushroom butter, artichoke with pecorino, dried fillet of Iberian pork, watercress puree and gravy with shallot
88.00
Pan-fried slice of black cod, nage of anchovy marinated in Banyuls vinegar with Espelette pepper and celery82.00
John Dory baked in the oven, served with brocoli raab, razor shell clam filled with mussels in citrus dressing84.00
Roasted and confit goose from Bresse, braised leg with duck liver and apple wrapped with green cabbage leaf in lemon sauce88.00
Meinier porc declinaison, salsifies with streaky bacon in Banyuls vinegar and tarragon sauce
82.00
Pan-fried veal filet, cardoons with cream and bone marrow in black truffle reduction
86.00
Limousin rack of lamb encrusted with pistachio, artichoke puree flavoured with lemon thyme, potato galette and confit onion84.00
Deux-Sèvres pigeon poached with vegetables in a pig's bladder, poultry jus with chives, onions and blackcurrants mustard86.00
Cured and fresh cheeses45.00
Chocolate soufflé dome, creamy smooth "Guanaja" crispy chocolate tile and fior di latte ice cream36.00
Puffed rice, soft white cheese, mango sorbet enclose in ivory chocolate sphere with exotic fruit coulis36.00
Biscuit, foam and  crunchy candied chestnuts, hazelnut, cream of pumpkin with coffee ice cream36.00
Crunchy honey biscuit, pineapple cooked with spices, coco nut ice cream, and passion fruit coulis36.00
Custard, ice cream and blond chocolate namelaka with black truffle
44.00
Hot and creamy pure Venezuelan chocolate biscuit, with Tahaa vanilla ice cream36.00

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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