The Menu
The Menu
Created by Chef Ivan Gotfredsen
Menu du Jour
3 courses, 26€ – served from Tuesday through Friday, for lunch only
Menu Signature
3 or 4 courses – 48€ or 58€
Tomato salad, sturgeon and Gensac caviar
Celery sorbet
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Charentais zebu soup with shitake and onion
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Rack of lamb, risotto pancake
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Ripe tartlet, ricotta mousse, jamaica pepper
For the 3-course menu, you can have Charentais zebu soup as main course
Menu Végétal
3 or 4 courses menu – 38€ or 45€
Patatoes maki and
Garlic cream, sesame tile
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Curry zucchini soup, tofu gnocchi
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Stuffed sharp cabbage
Saffron seaweed broth
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Peach, Roes, Almond
Roasted peach, almond milk ice cream
Menu l’Instant
3 or 4 courses menu – 48€ or 58€
Oyster tartare, breaded pork trotters
Salicorne condiment
***
Line hake, garden vegetable caponata, cooking juice emulsion
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Veal shoulder cooked at low temperature, sweetbread tortellini, autumn truffle
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Chocolate, cèpes, parsley
Chocolate shortbread, cèpes confit, parsley sponge cake
For the 3-course menu, you can have filet of Line hake as the main course
Cheese Platter & Condiments
extra 10€
Children’s Menu – (<12 ans) 18 to 25€
Please note, for any change on your menu, an extra cost of 10€ will be requested.
Chef’s philosophy
for Chatelard’s Cuisine
“Respect for nature and its seasons leads us to offer a cuisine rich in emotions, in harmony with this place ”
Respect for the place and its harmony encourages us to work in short circuits, with products from the garden, grown in permaculture, and the best local suppliers.
To make our bread, we use freshly ground organic flour each week from the Templar farm in Fouquebrune. We have also made the choice to replace the water bottles with high-end filtered water that is 99% pure thanks to the Nordaq system: sustainable water that regains its neutrality and gives way to the flavors of cooking and wine. Fruits and vegetables come primarily from our organic conversion garden or from local market gardeners.
On request, we can adapt our menu to your special diet. Do not hesitate to ask us !
ACCEPTED MEANS OF PAYMENT: credit cards & cash, “Chèques Vacances”
