Côté cour
15,520

A rural brasserie setting conceals a bold promise, which you discover on reading the menu. Chef René Mathieu is renowned for his love of nature and his inventiveness with plants in the kitchen. Here, the plant-based menu also includes a few contributions from wildlife: a perfectly cooked egg to go with the equally perfect asparagus, or a piece of cod that faultlessly complements the beautifully juicy caramelised fennel. The intense, pleasantly peppery "nettle chlorophyll" is softened by a vegetable chantilly and perfectly paired verbena leaves. The depth of the juices and sauces is impressive, whether in the wild herb pesto or the vegetable oil. We foresee good things for the future of the castle's druid.