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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