# Das Restaurant

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> URL: https://www.chateauartigny.com/de/das-restaurant/
> Last modified: 2025-12-31T13:59:14+00:00

## 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

[einen Tisch reservieren](#awb-oc__6776)
- [#### *Weekday lunch](#tab-1c40d537821093f6a50)
- [#### **Evenings & Weekends](#tab-99dcc08c1c890181e9c)
- [#### **Children's Menu](#tab-265f0ec6b43db5f6bae)
- [#### **BRUNCHS](#tab-37b87420f168cee757b)

- [#### **Weekday lunch](#tab-1c40d537821093f6a50)

## 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

- [#### *Evenings & Weekends](#tab-99dcc08c1c890181e9c)

#### [****Carte](#744c48a53eafd0114)

**STARTERS**

*

**Foie gras seasoned with Muscat 25€**

Medjool dates, sesame and orange

**Butternut squash and red kuri squash velouté scented with Breton curry 22€**

64°C egg and brioche soldier

**Slow-cooked Roscoff pink onion 25€**

Smoked haddock, light Charlotte potato cream, herring roe and watercress

**Lobster and butternut squash “Parmentier” 29€ **

Brioche, Parmesan and hazelnut crumble, chive beurre blanc and baby spinach leaves

**MAIN DISHES**

**VEGETARIAN**

**Celeriac risotto with brown butter and Comté cheese 26€**

Wild mushrooms, pickled apple and grapes, shiitake sauce

**FISH**

**Steamed Cod with Touraine Saffron Mussel Cream 35€**

Grilled fennel with orange, prepared «Tsukemono-style»

**John Dory seared with ginger and tarragon 52€**

Thyme fondant potato, rich lobster jus, broccoletti and fresh herbs

**MEAT**

**Roasted duck fillet with toasted hazelnuts and celeriac variations 35€**

Brown butter mousseline, thyme-roasted celeriac, crisps and raw celeriac tagliatelle

Rouennaise sauce

**Rack of veal served rosé 52€**

Wild mushrooms, artichoke “lasagne” and sweetbreads with Jura Vin Jaune

shiitake sauce and veal jus

**CHEESE & DESSERTS**

**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

#### [***Menus](#934e6f68390f3ad34)

**Menus**

(without beverages)

**Chypre: Starter & Main Dish **57** €**

**Complice: Main Dish & Cheese or Dessert **52** €**

**Muse: Starter, Main Dish, Cheese or Dessert **65** €

**

**Food & Wine pairing** 35 €

3 glasses of wine 10 cl

**STARTERS**

*

**Foie gras seasoned with Muscat**

Medjool dates, sesame and orange

or

**Slow-cooked Roscoff pink onion**

Smoked haddock, light Charlotte potato cream, herring roe and watercress

**MAIN DISHES**

**Steamed Cod with Touraine Saffron Mussel Cream**

Grilled fennel with orange, prepared «Tsukemono-style»

or

**Roasted duck fillet with toasted hazelnuts and celeriac variations**

Brown butter mousseline, thyme-roasted celeriac, crisps and raw celeriac tagliatelle

Rouennaise sauce

**CHEESE & DESSERTS**

**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

#### [***Tasting Menu in 6 courses](#f2397a45bf835c6c8)

Tasting Menu in 6 courses

By Hervé Guttin

Menu order for the entire table until 9 p.m.

Menu: 115€ (excluding drinks)

Food & Wine pairing 65 €

5 glasses of wine 10 cl

*

**Foie gras seasoned with Muscat**

Medjool dates, sesame and orange

**Lobster and butternut squash “Parmentier”**

Brioche, Parmesan and hazelnut crumble, chive beurre blanc and baby spinach leaves

**John Dory seared with ginger and tarragon**

Thyme fondant potato, rich lobster jus, broccoletti and fresh herbs

**Rack of veal served rosé**

Wild mushrooms, artichoke “lasagne” and sweetbreads with Jura Vin Jaune

shiitake sauce and veal jus

**Walnut tartlet with coffee crémeux**

Madagascan vanilla ice cream

**Soft chocolate biscuit and chocolate crémeux**

Vanilla-marinated pears and pear sorbet, light mascarpone cream

**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

- [#### *Children's Menu](#tab-265f0ec6b43db5f6bae)

## 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

- [#### *BRUNCHS](#tab-37b87420f168cee757b)

## 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

[Siehe unser Brunch-Angebot](https://www.chateauartigny.com/en/brunch-at-the-chateau/)