The Restaurant - 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 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
Roast langoustine prawns, iced pea soup,
Lots of fresh herb oil
Mushroom ravioli,
Creamy parsley and bear’s garlic sauce
Organic egg slow-cooked to precisely 64°c sourced from Coco-Corrèze,
Artichoke, mushrooms, rocket salad emulsion, Parmesan crunchy

From the sea and the ocean ...

Lobster & Sweetbreads,
Lobster roasted in butter, sweetbreads,
Grenaille potatoes, Chantenay carrots
Meaty shellfish reduction
Line-caught fish of the day, Modena vinegar and olive oil, chorizo sausage risotto, shimeji mushrooms and roast celery mousseline
46,00 €
Basque Country sourced trout, candied lemon jelly, white butter sauce, Trout eggs, asparagus with a bear’s garlic virgin olive oil & tomato sauce
Scallops, light salad with chunks of foie gras,
Veal jus with truffles

Meaty options...

Roast fillet of lamb, Kibbeh-style leg of lamb with pine nuts
Liquid peppers, candied aubergine and polenta
Beef: pan-fried, Bordelaise sauce, beef cheeks stuffed with foie-gras,
Potato mille-feuille, Cecina beef jerky
Pan-fried veal sweetbreads, lardo di Colonnata, morel mushrooms, Carrots, spelt risotto, Arabica flavoured cream sauce
Black Truffle en croûte prepared my way, veal jus with truffles

Local cheese slate ...

Local cheese slate ….
Glass of Banyuls wine : 10,00€


Locally-sourced Strawberries, milk chocolate and basil macaroon, Almond streusel, strawberry sorbete
18,00 €
Chocolate in all its glory, Matcha green tea ice cream
18,00 €
« Paris-Brive », local Gaillarde walnut cream, coffee ice cream
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