DER CHEF BIETET IHNEN
Ein Halt mit Gourmetfreuden
Das Restaurant „L’Origan“ befindet sich im Erdgeschoss des Schlosses und empfängt Sie in einem raffinierten Rahmen, der dem 18. Jahrhundert würdig ist: Holzvertäfelungen mit Reliefs, die mit Blattgold verziert sind, kannelierte Säulen mit geschnitzten Kapitellen und hohe Fenster, die einen schönen Blick auf das Tal der Indre bieten. Im Sommer können Sie je nach Wetterlage die Terrasse nutzen, die an das Schloss grenzt und einen schönen Blick auf das Indre-Tal bietet.
Unterzeichnet Hervé Guttin
Hervé Guttin ist seit September 2017 Küchenchef im Château d’Artigny. Er bietet eine Speisekarte an, in der der Respekt vor der Tradition, der Reichtum der Region und eine Neugier für die Küche der Welt zum Ausdruck kommen. Seine Speisekarte: Sie wird sich nicht nur mit den Jahreszeiten, sondern oft auch mit seinen eigenen Wünschen entwickeln.
unsere Menüs und Karte
Menu 32 € (excluding drinks) Starter and main course or main course and dessert
Menu 42 € (excluding drinks) Starter, main course, and dessert
Menu 52 € Starter, main dish and dessert – One glass of wine, sommelier’s selection
Pumpkin and butternut squash velouté
confit duck cannelloni gratinated with Pecorino, lamb’s lettuce and toasted hazelnuts
or
64°C-cooked egg, creamy mushroom fricassee with Vin Jaune
roasted grapes with Sherry vinegar and brioche croutons
Sea bass fillet cooked skin-side down, coco beans with mild garlic and parsley
butter-mounted langoustine jus
or
Slow-cooked beef chuck, Chinon wine sauce
sweet potato three ways: purée, fries and bacon-braised
Cheese Selection
or
Light white chocolate mousse
blackcurrant confit and sorbet, lime crisp
or
Crisp choux pastry, vanilla and orange blossom cream
resh grapefruit and grapefruit sorbet
* Children’s Menu (including drinks): 20 €
Net prices incl. VAT
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STARTERS
Foie gras seasoned with Muscat 25€ Butternut squash and red kuri squash velouté scented with Breton curry 22€ Slow-cooked Roscoff pink onion 25€ Lobster and butternut squash “Parmentier” 29€ |
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MAIN DISHES
VEGETARIAN Celeriac risotto with brown butter and Comté cheese 26€ FISH Seared scallops 35€ John Dory seared with ginger and tarragon 52€ MEAT Roasted duck fillet with toasted hazelnuts and celeriac variations 35€ Rack of veal served rosé 52€ |
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CHEESE & DESSERTS
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Cheese Selection 17€
Soft chocolate biscuit and chocolate crémeux 18€
Vanilla-marinated pears and pear sorbet, light mascarpone cream
Walnut tartlet with coffee crémeux 18€
Madagascan vanilla ice cream
Tatin-style confit apples 18€
Breton shortbread, tonka bean Chantilly and green apple sorbet
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Menus Chypre: Starter & Main Dish 57 € Complice: Main Dish & Cheese or Dessert 52 € Muse: Starter, Main Dish, Cheese or Dessert 65 € Food & Wine pairing 35 € |
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STARTERS
Foie gras seasoned with Muscat or Slow-cooked Roscoff pink onion |
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MAIN DISHES
Seared scallops or Roasted duck fillet with toasted hazelnuts and celeriac variations |
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CHEESE & DESSERTS
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Cheese Selection
or
Soft chocolate biscuit and chocolate crémeux
Vanilla-marinated pears and pear sorbet, light mascarpone cream
or
Walnut tartlet with coffee crémeux
Madagascan vanilla ice cream
or
Tatin-style confit apples
Breton shortbread, tonka bean Chantilly and green apple sorbet
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Tasting Menu in 6 courses Menu order for the entire table until 9 p.m.
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| Foie gras seasoned with Muscat Medjool dates, sesame and orange Lobster and butternut squash “Parmentier” John Dory seared with ginger and tarragon Rack of veal served rosé Walnut tartlet with coffee crémeux Soft chocolate biscuit and chocolate crémeux |
Our providers and product origins :
Mini-légumes :Eric Roy, St-Genouph, 37
Volailles fermières : la Mangrière, Pawula, Ferrière-Larçon 37
Pain :Les blés de Demain, Veigné, 37
Légumes : Le plaisir du maraîcher, Blanchard, Larçay, 37
Œufs : Florent Le Flèche, Ciran, 37
Farines : Moulin de Ballan, Ballan Miré, 37
Beurre / lait : Laiterie de Verneuil, Verneuil-sur-Indre, 37
Chèvre : L’instant caprin, Bournan, 37
Chocolat : Valrhona, Drôme, 26
Fromages : Au Coeur du Fromage à Montbazon, 37
Miel : Michael Preteseille, Civray-en-Touraine , 37
Fraises et framboises : Georget Blain, Varennes sur Loire, 49
Veau origine Pays Bas – Rognons origine UE
Starter, main course, dessert, one drink included : 20€
Starter, main course or main course, dessert, one drink included : 15€
ENTREES
Charcuterie platter
or
Smoked salmon with light lemon cream
or
Foie gras terrine
PLATS
Fish of the market
or
Roasted poultry
or
Butcher selection
Choice of garnish :
pasta, baked potatoes or vegetable mousseline
DESSERTS
Chocolate mousse with caramel sauce
or
Fresh fruit salad
or
Ice cream and sorbet mix
net price including tax
Buffet mit süßen und herzhaften, warmen und kalten Geschmacksrichtungen
Viennoiseries, fresh fruit, scrambled eggs and bacon, cheese and charcuterie platters, various salads, hot dishes served by the kitchen team and pastries, hot drinks and fruit juices…
BRUNCHES – Price €65 per person
2026
(Reservations open 6 months before the brunch date)
Sundays, October 18 & 25: SOLD OUT
Sunday, November 8 (South American Specialties)
Sunday, November 22
Sunday, December 6
2027
January 1 (€95)
January 24
February 7 and 21
March 7 and 21
April 4 and 18
May 23
June 6
