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)
Salted cod brandade, burnt eggplant caviar, courgette pulp, bubble of oyster leaf
…..
* Filet of Ballan Wrase poached in butter, vegetale ravioli of celery and black garlic
…..
* Variation of porc from the Pyréenées, farmer bacon jus, Paimpol’s coco beans and anchovies, carrot purée
…..
Pistachio and raspberry cheesecake
or
Intense Mexican grand cru chocolate and caramel
or
Inspiration of the moment
Menu SALETTES 92 €
“Food and wine pairing” 45 € (an 8cl glass of wine per course)
For the whole table…
Blue lobster tart, avocado, candied fenel
…
Chanterelles salad and Gin, salted and smoked yolk, cucumber and sheet of peas
…
Agnolotti with ratatouille, basil Chantilly, old tomatoes pulp
…
Drill stuffed with lemon and shell, verbena flavours, black ink spaghetti and plattypan squash
…
Roasted sweetbred, pear with Timut pepper, saffron sheet
…
The peach
For each menu, we suggest:
« Food and Wine Pairing »
a 8cl glass of wine per course
L A C A R T E :
Starter |
|
| Blue lobster tart, avocado, candied fenel | 29 € |
| Chanterelles salad and Gin, salted and smoked yolk, cucumber and sheet of peas | 28 € |
| Agnolotti with ratatouille, basil Chantilly, old tomatoes pulp | 28 € |
| Salted cod brandade, burnt eggplant caviar, courgette pulp, bubble of oyster leaf | 26 € |
Main Course
|
|
| Filet of Ballan Wrase poached in butter, vegetale ravioli of celery and black garlic | 35 € |
| Drill stuffed with lemon and shell, verbena flavours, black ink spaghetti and plattypan squash | 41 € |
| Variation of porc from the Pyréenées, farmer bacon jus, Paimpol’s coco beans and anchovies, carrot purée | 38 € |
| Roasted sweetbred, pear with Timut pepper, saffron sheet | 41 € |
Cheeses |
|
| A selection of local cheeses | 15 € |
Desserts |
|
| Pistachio and raspberry cheesecake | 17 € |
| The peach | 17 € |
| Intense Mexican grand cru chocolate and caramel | 17 € |
| Inspiration of the moment | 17 € |
