From45 €
Château de Beauvois

The Louis XIII menu

The Louis XIII menu

A gourmet cuisine punctuated by seasons in the refined and warm atmosphere of our restaurant or on our magnific terrace on sunny days.

Our chef Régis Guilpain, "Maître Cuisinier France", honors and sublime seasonal products over the months :

January : Loire Valley specialities
February & march : citrus fruits ans spices
April & may : asparagus
June & july : red fruits
August & september : Southern flavours
October & november : scallops
December : exotic fruits

At the moment : Red fruits

Red fruits and melon gazpacho, fritter prawns with fresh coriander

Or

Monkfish roll and dried pork loin, foie gras sprinkles, rasbererry vinegar mesclun

Or

White asparagus, naturally baked egg with morel mushrooms

****

Duckling tournedos with red fruits, onions marmalade with cassis wine, creamy polenta

Or

White fish fillet with strawberry and basil, raspberry and beetroot coulis

Or

Cod with cardamom, grapefruit flavored risotto and Granny Smith apples, beurre blanc with vanilla

****

Pistachio dacquoise with strawberry and Voastiperifery pepper, balsamic vinegar ice cream

Or

Verbena shortbread with red fruits, blackberries sorbet

Or

Verrine of “Yuzu” cream, orange soup flavoured with passion fruit berries, gingerbread emulsion