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

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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
Langoustine prawns & duck foie gras with poppy seeds,
Iodized reduction sauce, warm puntarelle
Citrus zest
Mushroom ravioli and carpaccio
Mushroom flavoured broth, roast hazelnuts
Rustic black truffle en croûte prepared my way, veal and truffle jus…..
Frogs’ legs jambonnette-style, celeriac
Tandoori Masala jus

From the sea and the ocean ...

Lobster & Sweetbreads,
Lobster roasted in butter, sweetbreads, grenaille potatoes,
Chantenay carrots
Frothy lemongrass & ginger sauce
Saint-Pierre, liquid lamb’s lettuce condiment with Sichuan pepper
Reduced cuttlefish jus, pearly balsamic vinegar and olive oil, green risotto
45,00 €
Basque Country sourced trout, white butter sauce /pike eggs
Asparagus served with a tomato, basil,
Lemon & olive oil sauce with flavours of wild garlic

Meaty options...

Saddle of lamb, Kibbeh-style leg of lamb with pine nuts
Melt-in-the-mouth pepper wheat galette,
Chick pea panisse cake, aubergine
Beef: pan-fried, Bordelaise sauce, beef cheeks stuffed with foie-gras,
Shredded potatoes, beef jerky, shallots with cloves
Pan-fried veal sweetbreads, lardo di Colonnata, morel mushrooms, carrots, spelt risotto, Arabica flavoured cream sauce

Local cheese slate ...

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

Joachim's divine desserts

Hot Denoix orange-flavoured Armagnac soufflé,
Creamy ice cream choc'orange
18,00 €
Chocolate in all its glory, Sarlat walnuts,
Jivara chocolate sauce
18,00 €
Limousin apple opaline,
Apple and cardamom espuma, vanilla ice cream
Strawberries & pistachio nuts with Sichuan peppercorns
Retour aux choix
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