{"id":10749,"date":"2024-01-05T11:16:12","date_gmt":"2024-01-05T10:16:12","guid":{"rendered":"https:\/\/www.chateauartigny.com\/evenings-weekends-menu\/"},"modified":"2024-01-10T19:37:21","modified_gmt":"2024-01-10T18:37:21","slug":"abend-und-wochenendmenue","status":"publish","type":"post","link":"https:\/\/www.chateauartigny.com\/de\/abend-und-wochenendmenue\/","title":{"rendered":"Abend- und Wochenendmen\u00fc"},"content":{"rendered":"

<\/i><\/i><\/span>Carte<\/span><\/a><\/h4><\/div>
\n\n\n\n\n\n
\n

STARTERS<\/span><\/strong><\/p>\n

\"\"<\/p>\n

Foie Gras 25\u20ac<\/strong>
\nTomato and ginger chutney, roasted tomatoes<\/p>\n

Green Gazpacho with Creamy Burrata and Basil 18\u20ac<\/strong>
\nSlow-confit tomatoes<\/p>\n

Green Gazpacho with Crab Meat, Lime and Fresh Herbs 25\u20ac<\/strong>
\nCoriander oil and Granny Smith apple<\/p>\n

Sea Bream Ceviche with Grapefruit and Dill Vinaigrette 27\u20ac<\/strong>
\nMelba toast, langoustine tarama, leche de tigre<\/p>\n

Salmon, Smoked at the Ch\u00e2teau\u00a0<\/strong>22\u20ac<\/strong>
\nSharp mustard dressing and toasted bread<\/p>\n<\/td>\n<\/tr>\n

\n

MAIN DISHES<\/span><\/strong><\/p>\n

\"\"<\/p>\n

VEGETARIAN<\/strong><\/span><\/p>\n

Stir-Fried Venere Black Rice with Green Beans 22\u20ac<\/strong>
\nSoy-glazed shiitake mushrooms, mushroom broth finished with toasted sesame oil<\/p>\n

FISH<\/strong><\/span><\/p>\n

Steamed Cod with Touraine Saffron Mussel Cream 35\u20ac<\/strong>
\nGrilled fennel with orange, prepared \u00abTsukemono-style\u00bb<\/p>\n

Skin-Seared Mackerel Fillet with Smoked Salt 35\u20ac<\/strong>
\nConfit potatoes and potato mousseline, seaweed beurre blanc and samphire<\/p>\n

Lobster Rougail with Venere Black Rice Flavoured with Kaffir Lime 52\u20ac<\/strong>
\nLightly spiced tomato syrup<\/p>\n

MEAT<\/strong><\/span><\/p>\n

Roast Free-Range Chicken with Lemon 35\u20ac<\/strong>
\nGreen beans served as a brown butter mousseline and Parmesan\u2013Colonnata lard risotto
\npoultry jus<\/p>\n

The Artigny Burger 35\u20ac<\/strong>
\nFlaky bun, homemade harissa and coriander mayonnaise, French beef patty, Tomme cheese from
\nMaurice Fromagerie, bacon, baby potatoes<\/p>\n

Beef Fillet 52\u20ac<\/strong>
\nRatatouille vegetables cooked in beef jus, rocket and basil pistou, thyme-confit baby potatoes<\/p>\n<\/td>\n<\/tr>\n

\n

CHEESE & DESSERTS<\/span><\/strong><\/p>\n

\"\"<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Cheese Selection 17\u20ac<\/strong><\/p>\n

\"\"<\/p>\n

Red fruit mousse 18\u20ac<\/strong>
\nShortbread biscuit, fresh dark fruit, raspberry sorbet<\/p>\n

The Chocolate 18\u20ac<\/strong>
\nMilk chocolate mousse, lemon and honey gel, mint and lime sorbet<\/p>\n

Apricot and rosemary Pavlova 18\u20ac<\/strong>
\nMeringue, apricot and rosemary sorbet
\nConfit of apricot with honey, mascarpone chantilly with vanilla, apricot coulis<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Menus<\/span><\/a><\/h4><\/div>
\n\n\n\n\n\n\n
\n

Menus<\/span><\/strong>
\n(without beverages)<\/span>
\n<\/span><\/p>\n

Chypre: Starter & Main Dish <\/strong>57 \u20ac<\/strong><\/p>\n

Complice: Main Dish & Cheese or Dessert <\/strong>52 \u20ac<\/strong><\/p>\n

Muse: Starter, Main Dish, Cheese or Dessert <\/strong>65 \u20ac
\n<\/strong><\/p>\n

Food & Wine pairing<\/strong> 35 \u20ac
\n3 glasses of wine 10 cl<\/p>\n<\/td>\n<\/tr>\n

\n

STARTERS<\/span><\/strong><\/p>\n

\"\"<\/p>\n

Foie Gras<\/strong>
\nTomato and ginger chutney, roasted tomatoes
\nor
\nGreen Gazpacho with Crab Meat, Lime and Fresh Herbs<\/strong>
\nCoriander oil and Granny Smith apple
\nor
\nSalmon, Smoked at the Ch\u00e2teau<\/strong>
\nSharp mustard dressing and toasted bread<\/p>\n<\/td>\n<\/tr>\n

\n

MAIN DISHES<\/span><\/strong><\/p>\n

\"\"<\/p>\n

Steamed Cod with Touraine Saffron Mussel Cream<\/strong>
\nGrilled fennel with orange, prepared \u00abTsukemono-style\u00bb
\nor<\/strong>
\nSkin-Seared Mackerel Fillet with Smoked Salt<\/strong>
\nConfit potatoes and potato mousseline, seaweed beurre blanc and samphire
\nor
\nRoast Free-Range Chicken with Lemon<\/strong>
\nGreen beans served as a brown butter mousseline and Parmesan\u2013Colonnata lard risotto
\npoultry jus
\nor
\nThe Artigny Burger<\/strong>
\nFlaky bun, homemade harissa and coriander mayonnaise, French beef patty, Tomme cheese from Maurice Fromagerie, bacon, baby potatoes<\/p>\n<\/td>\n<\/tr>\n

\n

CHEESE & DESSERTS<\/span><\/strong><\/p>\n

\"\"<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Cheese Selection<\/strong>
\nor<\/p>\n

Red fruit mousse<\/strong>
\nShortbread biscuit, fresh dark fruit, raspberry sorbet
\nor
\nThe Chocolate<\/strong>
\nMilk chocolate mousse, lemon and honey gel, mint and lime sorbet
\nor
\nApricot and rosemary Pavlova<\/strong>
\nMeringue, apricot and rosemary sorbet
\nConfit of apricot with honey, mascarpone chantilly with vanilla, apricot coulis<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Tasting Menu in 6 courses<\/span><\/a><\/h4><\/div>
\n\n\n\n\n
\n

Tasting Menu in 6 courses
\nBy Herv\u00e9 Guttin<\/span><\/span>
\n<\/span><\/p>\n

Menu order for the entire table until 9 p.m.
\nMenu: 115\u20ac (excluding drinks)
\nFood & Wine pairing 65 \u20ac
\n5 glasses of wine 10 cl<\/p>\n

\"\"<\/td>\n<\/tr>\n

Foie Gras<\/strong>
\nTomato and ginger chutney, roasted tomatoes<\/p>\n

Sea Bream Ceviche with Grapefruit and Dill Vinaigrette<\/strong>
\nMelba toast, langoustine tarama, leche de tigre<\/p>\n

Lobster Rougail with Venere Black Rice Flavoured with Kaffir Lime<\/strong>
\nLightly spiced tomato syrup<\/p>\n

Beef Fillet<\/strong>
\nRatatouille vegetables cooked in beef jus, rocket and basil pistou, thyme-confit baby potatoes<\/p>\n

Apricot and rosemary Pavlova<\/strong>
\nMeringue, apricot and rosemary sorbet
\nConfit of apricot with honey, mascarpone chantilly with vanilla, apricot coulis<\/p>\n

The Chocolate<\/strong>
\nMilk chocolate mousse, lemon and honey gel, mint and lime sorbet<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\"\"<\/p>\n

Our providers and product origins :
\n<\/strong>Mini-l\u00e9gumes :Eric Roy, St-Genouph, 37
\nVolailles fermi\u00e8res : la Mangri\u00e8re, Pawula, Ferri\u00e8re-Lar\u00e7on 37
\nPain :Les bl\u00e9s de Demain, Veign\u00e9, 37
\nL\u00e9gumes : Le plaisir du mara\u00eecher, Blanchard, Lar\u00e7ay, 37
\n\u0152ufs : Florent Le Fl\u00e8che, Ciran, 37
\nFarines : Moulin de Ballan, Ballan Mir\u00e9, 37
\nBeurre \/ lait : Laiterie de Verneuil, Verneuil-sur-Indre, 37
\nCh\u00e8vre : L\u2019instant caprin, Bournan, 37
\nChocolat : Valrhona, Dr\u00f4me, 26
\nFromages : Au Coeur du Fromage \u00e0 Montbazon, 37
\nMiel : Michael Preteseille, Civray-en-Touraine , 37
\nFraises et framboises : Georget Blain, Varennes sur Loire, 49
\nVeau origine Pays Bas \u2013 Rognons origine UE<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>\n\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[123],"tags":[],"class_list":["post-10749","post","type-post","status-publish","format-standard","hentry","category-evenings-weekends-de"],"_links":{"self":[{"href":"https:\/\/www.chateauartigny.com\/de\/wp-json\/wp\/v2\/posts\/10749","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chateauartigny.com\/de\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chateauartigny.com\/de\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chateauartigny.com\/de\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chateauartigny.com\/de\/wp-json\/wp\/v2\/comments?post=10749"}],"version-history":[{"count":3,"href":"https:\/\/www.chateauartigny.com\/de\/wp-json\/wp\/v2\/posts\/10749\/revisions"}],"predecessor-version":[{"id":10750,"href":"https:\/\/www.chateauartigny.com\/de\/wp-json\/wp\/v2\/posts\/10749\/revisions\/10750"}],"wp:attachment":[{"href":"https:\/\/www.chateauartigny.com\/de\/wp-json\/wp\/v2\/media?parent=10749"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chateauartigny.com\/de\/wp-json\/wp\/v2\/categories?post=10749"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chateauartigny.com\/de\/wp-json\/wp\/v2\/tags?post=10749"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}