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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€
Thai flavoured salmon slowly baked in salt and sugar
Shimeji mushrooms and samphire, virgin olive oil sauce with pinenuts
34,00€
Organic slow-cooked egg sourced from Coco-Corrèze
Cooked to precisely 64°c, duck confit and gizzards, creamy pea soup, Mushroom emulsion
34,00€
Bourgogne snails & pork trotters
Red wine sauce, baby leaf salad and mushrooms
36,00€
Rustic black truffle en croûte prepared my way, veal and truffle jus…..
98,00€

From the sea and the ocean ...

Lobster & Pork belly prepared two ways:
- Lobster slow-cooked in butter, Sweetbreads, morel mushrooms,
New potatoes, coral jus
- Raviole-style with wild garlic
52,00€
Skrei cod, tomato and shrimp jus
Chorizo risotto, shimeji mushrooms and garden peas
38,00 €
Pan-fried fillet of Saint-Pierre, stewed spring vegetables
Saffron-flavoured olive oil
48,00€

Meaty options...

Roast fillet of lamb,
Leg of lamb kebbe with pine nuts,
Wheat semolina and yellow pepper flan, artichoke tempura, chick peas
46,00€
Pan-fried veal sweetbreads, asparagus & morel mushrooms,
Lemon flavoured bread crust, veal jus
49,00€
Pigeon with duck foie gras,
Carrot mousseline, spring vegetables, confit pigeon thigh, tangy jus
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 finger
Dark chocolate iced delight
20,00 €
« Paris-Brive », local Gaillarde walnut cream, Coffee ice-cream
18,00€
Scrumptious strawberry dessert with creamy mascarpone
Hints of basil
18,00€
Retour aux choix
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