Online Booking :

Search
Best available rates here.

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€
Moruno shrimp carpaccio, crunchy fennel with soya
Raw vegetables, seaweed butter & shrimp jus
32,00€
Mushroom ravioli, rocket salad & parmesan
Saint Jean 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 prepared two ways:
- Lobster slow-cooked 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 fillet of Saint-Pierre, stewed fresh vegetables
Saffron and olive dressing
42,00€

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€
Pan-fried veal sweetbreads, violet artichokes & chanterelle mushrooms,
Lemon flavoured bread crust, veal jus
49,00€
Pigeon with duck foie gras,
Carrot mousseline, fresh 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 in all its glory…
18,00 €
« Paris-Brive », local Gaillarde walnut cream, Coffee ice-cream
18,00€
Scrumptious raspberry and vine peach iced dessert
Sudachi cream, crunchy meringue and wild basil jelly
18,00€
Retour aux choix
Back To Home