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
Scallops shell,
Candied fenel and ginger, balsamic, crunchy seaweed
Frogs’ legs jambonnette-style, celeriac
Tandoori Masala jus
Organic slow-cooked egg sourced from Coco-Corrèze
Cooked to precisely 64°c, melt-in-the-mouth pepper and wheat, crispy
« hot-gaspacho », crunchy parmesan

From the sea and the ocean ...

Lobster & Sweetbreads prepared two ways:
Lobster slow-cooked in butter, Sweetbreads, grenaille potatoes, Chantenay carrots, frothy lemongrass & ginger sauce
Fillet of Saint-Pierre, artichokes in various forms, iodized pepper reduction,
Pearly Modena vinegar and olive oil, bouillabaisse jus
46,00 €
Basque Country sourced trout, white butter sauce /trout eggs
Lemon-flavoured Agria potato
Noix de Saint-Jacques, salade fine et copeaux de foie gras,
Jus de veau à la Truffe Noire

Meaty options...

Pan-fried rump of veal, veal breast & liver,
Swiss chards and mushrooms wrapped in a celery leaf,
Creamy mushroom sauce
Beef: pan-fried, Bordelaise sauce, beef cheeks stuffed with foie-gras,
Potato with summer truffle, Cecina de Leon, shallots and cloves
Pan-fried veal sweetbreads, lardo di Colonnata, chanterelle mushrooms,
Carrots, spelt risotto, Arabica flavoured creamy sauce
Roast pluma, crunchy pig’s trotters,
Melt-in-the-mouth pork belly,
Apple, sweet and sour glaze, potato in various forms

Local cheese slate ...

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


Hot Denoix orange-flavoured Armagnac soufflécreamy 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
Retour aux choix
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