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

Duet of force-fed duck liver "foie gras" terrine and seard with strawberry and tomato chutney, toasted brioche82.00
Chaud-froid of Leman lake true fera, parsley coulis, spring onion, ossetra caviar ans sea weed butter toast
86.00
Bluefin tuna tartare flavoured with ginger and rolled in Colonnata bacon, on green apple jelly and focaccia
84.00
Mazara red prawns, marinated in banyuls wine, vegetable nicoise, green tomato gazpacho and basil ice cream  
86.00
Beef carpaccio, vegetable consommé flavoured with burgundy92.00
Leman true fera, pan-fried with lemon, deep fried bread cubes, monks cress capers and mousseline flavoured with tarragon      
78.00
Wild turbotcoked a la plancha sand carrots, sweet and sour vegetables in grilled onions liquorice emulsion
88.00
Skagen cod fish cooked with herb crust, shellfish, artichokes in Meyer lemon sauce with marjoram
84.00
Norwegian sea scallops coated with deep-fried quinoa, mushroom mousseline, sautéed chicken oysters with cherry vinegar gravy82.00
Brittany lobster cooked a la plancha, green asparagus in morels and Jura white wine sauce110.00
Cutlet and filet of lamb roasted with savory, spring vegetables, olive oil jus and mashed potatoes92.00
Filet of beef, seared duck liver, black truffle sauce and pomme souffle
86.00
Rabbit, bonned and stewed with apricots and onions, in sweet spicy sauce
82.00
Pan-freid veal filet mignon with spinach, shallot and braised oxtail lasagna92.00
Deux-Sèvre roast breast of pigeon, braised legs, broad and steaky bacon86.00
Cured and fresh cheeses45.00
Light caramel and peanut mousse, lemon confit reduction and cocoa beans ice cream42.00
Hot and creamy pure Venezuelan chocolate cake, with Tahaa vanilla ice cream42.00
Whisked white egg flavoured with coriander, crunchy praline, creamy chocolate and passion fruit sorbet42.00
Choux pastry filled with white chocolate and kaffir lime mousse, served with ginger ice cream42.00
Caramelized orange chibouste, cream of burnt Vanilla and mascarpone ice cream flavoured with saffron
42.00
Pineapple cream crispy leaves of Sichuan pepper caramelized banana, liquid mango sphere and coconut sorbet42.00

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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