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Menu du Château

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Amuse-bouche du moment
**
Pan fried Cyril’s snails

with pink pepper corn butter, Braised cardoons and bone marrow, horse radish and herbs broth
**
Trout from Balgour
with steam herbs crawfish and mushrooms With hazelnut flavour, Confit beetroot, hibiscus and nettles sauce

Roasted breast of poultry,
capers and confit lemon,Stuff wings with herbs
**
La tome de brebis
Grated sheep with olive oil, Chenin grape jam
**
La gourmandise
Smoked chocolate delight, pear and melisse