Restaurant

The taste of senses

THE RESTAURANT

Flagship of the group, the Domaine de Châteauvieux is much more than must-see gourmet restaurant, a reference address for gastronomy lovers.

It is a sensory experience, where the seasonal produce is king. By working the ingredients as close to their nature, structure, and consistency as possible, they can then reveal their aromas, flavours, and originality.

Under the encouragement of Philippe Chevrier and Damien Coche, the restaurant creates and offers an idea of both simple and refined cuisine.

In the restaurant, it is Esteban Valle who will place these dishes before you with flambéing and table-side carving, which he has mastered perfectly.

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Starter


Cold Starters

Tartare of dubling bay prawn from the Breton coast
with condiments and « Prunier » caviar, shellfish jelly, toasted bread with seaweed butter
96.-

Hot Starters

Seared slice of duck foie gras
kent mango chutney, passion fruit with spice caramel
86.-
black melanosporum truffle from Vaucluse
cooked in turnover, lamb’s lettuce and salsify salad with hazelnut oil
150.-
Sauteed frogs legs, potato mousseline
with black garlic and sun-dried tomato
92.-

Fish and seafood


Fish

Atlantic sole grilled on a lychee charcoal fire
kale crisp and roasted nut coulis, saffron mussel juice
110.-
crispy pan-fried fillets of red mullet from les roches noires
(Trouville-sur-mer/Calvados) bouillabaisse of shellfish, light rouille, black garlic and soldiers
90.-
atlantic sea bass roasted
with Poget n°3 Fine de Claires oysters, vodka-braised leeks, lime zest and caviar
86.-

Seafood

brittany lobster cooked on a griddle
parsley root and black truffle, shell juice
Half : 90.-
Full : 170.-

MEAT AND POULTRY


Meat

sweetbreads studded with dried valais ham
and pan-fried to crisp, cauliflower and citrus purée, meat juice infused with liquorice
94.-
roasted filet of veal from the Swiss pastures
spinach cream, jerusalem artichoke with hazelnut, cromesqui of stewed veal chuck, potato muslin with black truffle
110.-
roasted and braised bourbonnais lamb
with endives, juice with orange and Tilfda pepper
98.-

Poultry

spit-roasted « mieral » bresse chicken incised
with black truffle, toast spread with chicken liver, potato and truffle mousseline (price per pers., min. 2 people)
150.-

Cheese


Selection of fresh and matured Swiss cheeses
45.-

Dessert


Creamy « Guanaja » grand cru chocolate
jasmine tea-infused milk siphon, cottage cheese sorbet, crisps and chocolate sauce
39.-

« Kent » mango shortbread poached
with passion fruit, lime and shiso leaf granita
39.-

Poached pear with caramel chocolate cream
chocolate ganache, cocoa opaline and almond ice cream
39.-

Citrus jelly with bergamot
refreshed blood orange, tangerine and lemon, crispy and tangy tuile, sudachi sorbet
39.-

Chocolate pure Venezuelan hot and creamy biscuit,
vanilla ice cream
39.-