NEW YEAR AT THE CH\u00c2TEAU<\/h2><\/span><\/div><\/div><\/div><\/div><\/div>A MAGICAL NEW YEAR’S EVE AT CH\u00c2TEAU D’ARTIGNY<\/p>\n
Imagine a luxurious ch\u00e2teau decorated with a thousand twinkling lights, sleeping nature and an intimate atmosphere…
\nA delicious menu prepared by our chef Herv\u00e9 Guttin.
\nMusical entertainment before dinner and dancing until 2 a.m. by the Philippe Lebel orchestra.<\/p>\n
The Ch\u00e2teau d’Artigny is the perfect place to start the new year!<\/p>\n<\/div><\/div><\/div><\/div><\/div>
<\/div><\/div><\/span>Our New Year’s Eve package includes :<\/h2><\/span><\/div><\/div><\/div><\/div><\/div>\n- Musical entertainment before dinner<\/li>\n
- A glass of Champagne<\/li>\n
- New Year’s Eve dinner – drinks not included<\/li>\n
- Dancing Party included<\/li>\n
- Accommodation in a double room<\/li>\n
- January 1st Brunch<\/li>\n<\/ul>\n
For children under 12: extra bed in parents’ room and breakfast included \u2013 50% off the New Year’s Eve menu and brunch. Breakfast is free for children under 5 and costs \u20ac10 for children aged 6 to 12.<\/em><\/p>\nNEW YEAR’S EVE MENU<\/strong><\/span><\/p>\nAwaken your palate with our appetizers<\/strong>
\nSmoked salmon heart, sea salt whipped cream, and yuzu pearls
\nThin slice of pink veal, lightly vinegared tuna cream and capers Brillat-Savarin cream,
\ntoasted brioche and hazelnut pieces
\nCarrot tartlet and caviar<\/p>\nAppetizer<\/strong>
\nPoached oyster in truffled chicken broth with parsnip espuma
\nand toasted pine nuts<\/p>\nSTARTER<\/strong><\/span>
\nPressed foie gras with smoked duck breast, red onion confit with cocoa and raspberry vinegar
\nwhite onion confit with orange and ginger<\/p>\nFISH<\/strong><\/span>
\nLobster and scallops browned in lightly salted butter
\nPotato risotto with truffles and Colonnata bacon
\nChampagne sauce<\/p>\nMEAT<\/strong><\/span>
\nSupreme of free-range chicken from La Mangri\u00e8re farm
\ncooked at low temperature, the thigh in a small parmentier with morel mushrooms
\nsauce with Jura yellow wine and full-bodied poultry jus
\nmushroom cromesquis with aged Comt\u00e9 cheese<\/p>\nCHEESE<\/strong><\/span>
\nLight mousse of Mont D’or cheese and truffle<\/p>\nDESSERT<\/strong><\/span>
\nFrozen dessert with vanilla, peanut, and caramel chocolate rocher
\nMadeleine biscuit with candied clementine peel<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/span>Minimum 3-night stay from \u20ac1,451 for 2 people<\/h2><\/span><\/div><\/div><\/div>
A MAGICAL NEW YEAR’S EVE AT CH\u00c2TEAU D’ARTIGNY<\/p>\n
Imagine a luxurious ch\u00e2teau decorated with a thousand twinkling lights, sleeping nature and an intimate atmosphere…
\nA delicious menu prepared by our chef Herv\u00e9 Guttin.
\nMusical entertainment before dinner and dancing until 2 a.m. by the Philippe Lebel orchestra.<\/p>\n
The Ch\u00e2teau d’Artigny is the perfect place to start the new year!<\/p>\n<\/div><\/div><\/div><\/div><\/div>
Our New Year’s Eve package includes :<\/h2><\/span><\/div><\/div><\/div><\/div><\/div>\n- Musical entertainment before dinner<\/li>\n
- A glass of Champagne<\/li>\n
- New Year’s Eve dinner – drinks not included<\/li>\n
- Dancing Party included<\/li>\n
- Accommodation in a double room<\/li>\n
- January 1st Brunch<\/li>\n<\/ul>\n
For children under 12: extra bed in parents’ room and breakfast included \u2013 50% off the New Year’s Eve menu and brunch. Breakfast is free for children under 5 and costs \u20ac10 for children aged 6 to 12.<\/em><\/p>\nNEW YEAR’S EVE MENU<\/strong><\/span><\/p>\nAwaken your palate with our appetizers<\/strong>
\nSmoked salmon heart, sea salt whipped cream, and yuzu pearls
\nThin slice of pink veal, lightly vinegared tuna cream and capers Brillat-Savarin cream,
\ntoasted brioche and hazelnut pieces
\nCarrot tartlet and caviar<\/p>\nAppetizer<\/strong>
\nPoached oyster in truffled chicken broth with parsnip espuma
\nand toasted pine nuts<\/p>\nSTARTER<\/strong><\/span>
\nPressed foie gras with smoked duck breast, red onion confit with cocoa and raspberry vinegar
\nwhite onion confit with orange and ginger<\/p>\nFISH<\/strong><\/span>
\nLobster and scallops browned in lightly salted butter
\nPotato risotto with truffles and Colonnata bacon
\nChampagne sauce<\/p>\nMEAT<\/strong><\/span>
\nSupreme of free-range chicken from La Mangri\u00e8re farm
\ncooked at low temperature, the thigh in a small parmentier with morel mushrooms
\nsauce with Jura yellow wine and full-bodied poultry jus
\nmushroom cromesquis with aged Comt\u00e9 cheese<\/p>\nCHEESE<\/strong><\/span>
\nLight mousse of Mont D’or cheese and truffle<\/p>\nDESSERT<\/strong><\/span>
\nFrozen dessert with vanilla, peanut, and caramel chocolate rocher
\nMadeleine biscuit with candied clementine peel<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/span>Minimum 3-night stay from \u20ac1,451 for 2 people<\/h2><\/span><\/div><\/div><\/div>
- \n
- Musical entertainment before dinner<\/li>\n
- A glass of Champagne<\/li>\n
- New Year’s Eve dinner – drinks not included<\/li>\n
- Dancing Party included<\/li>\n
- Accommodation in a double room<\/li>\n
- January 1st Brunch<\/li>\n<\/ul>\n
For children under 12: extra bed in parents’ room and breakfast included \u2013 50% off the New Year’s Eve menu and brunch. Breakfast is free for children under 5 and costs \u20ac10 for children aged 6 to 12.<\/em><\/p>\n
NEW YEAR’S EVE MENU<\/strong><\/span><\/p>\n
Awaken your palate with our appetizers<\/strong>
\nSmoked salmon heart, sea salt whipped cream, and yuzu pearls
\nThin slice of pink veal, lightly vinegared tuna cream and capers Brillat-Savarin cream,
\ntoasted brioche and hazelnut pieces
\nCarrot tartlet and caviar<\/p>\nAppetizer<\/strong>
\nPoached oyster in truffled chicken broth with parsnip espuma
\nand toasted pine nuts<\/p>\nSTARTER<\/strong><\/span>
\nPressed foie gras with smoked duck breast, red onion confit with cocoa and raspberry vinegar
\nwhite onion confit with orange and ginger<\/p>\nFISH<\/strong><\/span>
\nLobster and scallops browned in lightly salted butter
\nPotato risotto with truffles and Colonnata bacon
\nChampagne sauce<\/p>\nMEAT<\/strong><\/span>
\nSupreme of free-range chicken from La Mangri\u00e8re farm
\ncooked at low temperature, the thigh in a small parmentier with morel mushrooms
\nsauce with Jura yellow wine and full-bodied poultry jus
\nmushroom cromesquis with aged Comt\u00e9 cheese<\/p>\nCHEESE<\/strong><\/span>
\nLight mousse of Mont D’or cheese and truffle<\/p>\nDESSERT<\/strong><\/span>
\nFrozen dessert with vanilla, peanut, and caramel chocolate rocher
\nMadeleine biscuit with candied clementine peel<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/span>Minimum 3-night stay from \u20ac1,451 for 2 people<\/h2><\/span>
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