ntentionally regional in flavour, the cuisine presented by the Castel-Novel restaurant underlines the riches of the region, notably the truffle, foie gras, poultry, veal from calves reared on the farm, and mushrooms.

In order to give these outstanding dishes their full flavour, Nicolas Soulié have updated traditional recipes, as well as preparing some original dishes.

But just to get those taste-buds tingling, let us dip into the menu at random : Creamy Boletus mushroom soup served hot, Plain duck foie gras with sweet and sour figs, Truffle pastry with vintage port, Sol fillet with curly kale and pig's trotters, Wild thyme panful piece of veal with vegetable from the autumn, Pan fried duck foie gras escalope, Orange Armagnac liqueur soufflé, Iced dessert with walnut liqueur and hazelnut gateau, Chocolate dessert with caramelised apple...


At Castel-Novel, visitors revel in the flavours of Southwest French cuisine, especially as it is complimented so well by the great wines of the region : Cahors, Bergerac, Monbazillac and of course, the great vintage Bordeaux.