Our Gastronomic Restaurant
Our Chef, Ludovic Dziewulski, lets his creativity speak by offering refined and delicate cuisine.
To reserve : 05.63.33.60.60
or salettes@chateaudesalettes.com
“Menu du marché” 31 €
By word of mouth….
Starter, main course and dessert, style of the day
From May to September, this menu is only available at lunch (from Thursday to Sunday, except holidays).
From October to April, this menu is offered at dinner (Thursday and Friday) and at lunch (from Thursday to Sunday, except bank holidays).
Menu TOULOUSE-LAUTREC
3 courses : 49 €
“Food and wine pairing” 25 € (an 8cl glass of wine per course)
main course choice : *
4 courses : 63 €
“Food and wine pairing” 30 € (an 8cl glass of wine per course)
Burnt lemon stuffed with “Camus” artichokes mousse, caramelized onions broth, and iberico ham Jabugo Cebo de Campo tartine
…..
* Whiting fish, puff pastry brioche and smoked Maviar, grilled spring onions, spinach, red Noilly Prat Jus
…..
* Roasted rump of veal, paella flavours
…..
Strawberry gourmandise and sorrel sorbet
or
As a rhubarb tart
or
Inspiration of the moment
Menu SALETTES 92 €
“Food and wine pairing” 45 € (an 8cl glass of wine per course)
For the whole table…
Langoustine, shrimp jelly, pea purée
…
Asparagus and salmon eggs, granted Jajik salmon, Gouda cheese aged 24 months, green Tea mayonnaise
…
Celeriac Fusilli, Parmesan Broth, Tagliashe black Olives, salted cod tortelli
…
Jewfish, green curry and grilled buckwheat, eriingy and green asparagus
…
Matured beef, potato baked in clay crust, lemon cream, variation of eggplants
…
Crunchy dessert with dark Mexican grand cru chocolate
For each menu, we suggest:
« Food and Wine Pairing »
a 8cl glass of wine per course
L A C A R T E :
Starter |
|
| Asparagus and salmon eggs, granted Jajik salmon, Gouda cheese aged 24 months, green Tea mayonnaise | 29 € |
| Scallops, shrimp jelly, peas pulp | 31 € |
| Celeriac Fusilli, Parmesan Broth, Tagliashe black Olives, salted cod tortelli | 28 € |
| Burnt lemon stuffed with “Camus” artichokes mousse, caramelized
onions broth, and iberico ham Jabugo Cebo de Campo tartine |
25 € |
Main Course
|
|
| Whiting fish, puff pastry brioche and smoked Maviar, grilled spring onions, spinach, red Noilly Prat Jus | 32 € |
| Jewfish, green curry and grilled buckwheat, eriingy and green asparagus | 36 € |
| Roasted rump of veal, paella flavours | 35 € |
| Matured beef, potato baked in clay crust, lemon cream, variation of eggplants | 36 € |
Cheeses |
|
| A selection of local cheeses | 15 € |
Desserts |
|
| Strawberry gourmandise and sorrel sorbet | 17 € |
| As a rhubarb tart | 17 € |
| Crunchy dessert with dark Mexican grand cru chocolate | 17 € |
| Inspiration of the moment | 17 € |
