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The Restaurant - 1 star in the Guide Michelin - Château de Castel Novel

Gastronomy

Served in one of the three intimate and refined dining rooms, or on the terrace in summer, Nicolas SOULIE’s intentionally regional cuisine gives pride of place to the produce of the surrounding country, at the same time, original dishes are proposed.
Served in one of the three intimate and refined dining rooms, or on the terrace in summer, Nicolas SOULIE’s intentionally regional cuisine gives pride of place to the produce of the surrounding country, at the same time, original dishes are proposed.

Chef Nicolas Soulié

Chef Nicolas Soulié

Chef Nicolas Soulie
Nicolas SOULIE received a star on the Michelin guide and was elected "Young Talent" in the region by Gault Millau 2011.

This distinction rewards once again an atypical route. Within two years, he knew how to propose a cooking in the traditional bases, accommodated by a touch of modernity by honoring every day his country and calling on most of the time to the local producers.

Carte & Menus

To begin...

Duck foie gras chaud froid:
Capers and foie gras in a crispy filo pastry, rhubarb and apple chutney,
Semi-cooked au naturel with local pressed grape juice mustard
34,00€
N°2 Irish oysters, shallot and dill jelly with a white wine sabayon,
Tempura with samphire seasoning
34,00€
Mushroom ravioli, rocket salad & Parmesan
Bourgogne truffles, black olive barigoule jus
36,00€
Rustic black truffle en croûte prepared my way, veal and truffle jus…..
98,00€
Large crunchy langoustine prawns
Shimeji mushrooms and samphire, virgin olive oil sauce with pine nuts
36,00€

From the sea and the ocean ...

Lobster & Sweetbreads,
Lobster slow-poached in butter, sweetbreads, chanterelle mushrooms, New potatoes, coral jus
52,00€
Line-caught whiting, liquid lamb’s lettuce condiment with Sichuan pepper, Pearly reduced squid jus
Potato in various forms
38,00 €
Pan-fried monkfish, glazed vegetables with mint and coriander
Tamarind coulis
39,00€

Meaty options...

Roast pluma, crunchy pig’s trotters, melt-in-the-mouth pork belly,
Apple, sweet and sour glaze
Potato in various forms
46,00€
Saint-Sever chicken supreme,
Moruno shrimp coated in dill, butternut & parsnip,
Citrus zests, coral jus
45,00€
Roast veal sweetbreads wrapped in lardo di Colonatta,
Artichokes and cep mushrooms
Jus and Bourgogne truffles
49,00€

Local cheese slate ...

Tomme de la Prade, Rocamadour, Trappe d’Echourgnac aux noix
15,00€
Glass of Banyuls' wine : 10,00€

Finish with Gianni and Nicolas's divine desserts

Hot Denoix orange-flavoured Armagnac soufflé,
Grapefruit granite
18,00 €
Chocolate in all its glory…
18,00 €
« Paris-Brive », local Gaillarde walnut cream, Coffee ice-cream
18,00€
French toast-style Brioche, roast fig, crushed raspberries
Milk froth, button juniper ice-cream
18,00€
Retour aux choix
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