{"id":10711,"date":"2024-01-05T11:16:12","date_gmt":"2024-01-05T10:16:12","guid":{"rendered":"https:\/\/www.chateauartigny.com\/menu-soirs-week-ends\/"},"modified":"2026-03-21T11:30:54","modified_gmt":"2026-03-21T10:30:54","slug":"evenings-weekends-menu","status":"publish","type":"post","link":"https:\/\/www.chateauartigny.com\/en\/evenings-weekends-menu\/","title":{"rendered":"Evenings & Weekends Menu"},"content":{"rendered":"

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

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

\"\"<\/p>\n

Touraine white asparagus, house-smoked \u201cB\u00f6mlo\u201d salmon<\/strong> 25\u20ac<\/strong>
\nCurry, lime and chive dressing<\/p>\n

Duck foie gras with Muscat de Rivesaltes 25\u20ac<\/strong>
\nGrilled Parmesan cream and rich poultry jus<\/p>\n

Green and white asparagus duo, Parmesan-toasted brioche 18\u20ac<\/strong>
\nCurry, lime and chive dressing<\/p>\n

Steamed langoustines, crisp garden vegetables 29\u20ac<\/strong>
\nBisque reduction mayonnaise, toasted flaky brioche<\/p>\n<\/td>\n<\/tr>\n

\n

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

\"\"<\/p>\n

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

Fregola sarda, cacio e pepe style, Swiss chard caponata 25\u20ac<\/strong>
\nPecorino emulsion, 64\u00b0C egg<\/p>\n

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

Monkfish with green asparagus, sparkling Vouvray and morel sauce 35\u20ac<\/strong>
\nSaut\u00e9ed black rice, pistachio and wild garlic condiment<\/p>\n

Roasted John Dory with salted butter 45\u20ac<\/strong>
\nShellfish marini\u00e8re with cockles, mussels and baby artichokes, lovage oil
\nArtichoke mousseline, barigoule style<\/p>\n

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

Slow-cooked veal quasi, roasted with fresh thyme 35\u20ac<\/strong>
\nFregola sarda, cacio e pepe style, Swiss chard caponata
\nVeal jus, pecorino emulsion<\/p>\n

Lamb in two preparations: roasted saddle and kefta-style shoulder 52\u20ac<\/strong>
\nSmoked aubergine caviar, dried fruit marmalade
\nHouse-made harissa, fine semolina with preserved lemon and fresh herbs<\/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

Pear and Fennel Variation 18\u20ac<\/strong>
\nPear in three textures. Crumbled and grilled fennel sorbet and salted butter caramel<\/p>\n

Grapefruit, Avocado and Coconut 18\u20ac<\/strong>
\nAvocado cr\u00e9meux, sabl\u00e9, and coconut mousse, grapefruit in fresh segments, jelly and sorbet<\/p>\n

Chocolate, Feuillantine and Praline 18\u20ac<\/strong>
\nMilk chocolate mousse, praline feuillantine crunch and praline ice cream<\/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<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

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

\"\"<\/p>\n

Touraine white asparagus, house-smoked \u201cB\u00f6mlo\u201d salmon<\/strong>
\nCurry, lime and chive dressing<\/p>\n

Duck foie gras with Muscat de Rivesaltes<\/strong>
\nCarrot textures, toasted corn bread<\/p>\n

Green and white asparagus duo, Parmesan-toasted brioche<\/strong>
\nCurry, lime and chive dressing<\/p>\n<\/td>\n<\/tr>\n

\n

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

\"\"<\/p>\n

Monkfish with green asparagus, sparkling Vouvray and morel sauce<\/strong>
\nSaut\u00e9ed black rice, pistachio and wild garlic condiment<\/p>\n

Slow-cooked veal quasi, roasted with fresh thyme<\/strong>
\nFregola sarda, cacio e pepe style, Swiss chard caponata
\nVeal jus, pecorino emulsion<\/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

Pear and Fennel Variation<\/strong>
\nPear in three textures. Crumbled and grilled fennel sorbet and salted butter caramel<\/p>\n

Grapefruit, Avocado and Coconut<\/strong>
\nAvocado cr\u00e9meux, sabl\u00e9, and coconut mousse, grapefruit in fresh segments, jelly and sorbet<\/p>\n

Chocolate, Feuillantine and Praline<\/strong>
\nMilk chocolate mousse, praline feuillantine crunch and praline ice cream<\/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 and wine pairing 65 \u20ac<\/p>\n

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

Duck foie gras with Muscat de Rivesaltes<\/strong>
\nCarrot textures, toasted corn bread<\/p>\n

Steamed langoustines, crisp garden vegetables<\/strong>
\nBisque reduction mayonnaise, toasted flaky brioche<\/p>\n

Roasted John Dory with salted butter<\/strong>
\nShellfish marini\u00e8re with cockles, mussels and baby artichokes, lovage oil
\nArtichoke mousseline, barigoule style<\/p>\n

Lamb in two preparations: roasted saddle and kefta-style shoulder<\/strong>
\nSmoked aubergine caviar, dried fruit marmalade
\nHouse-made harissa, fine semolina with preserved lemon and fresh herbs<\/p>\n

Chocolate, Feuillantine and Praline<\/strong>
\nMilk chocolate mousse, praline feuillantine crunch and praline ice cream<\/p>\n

Pear and Fennel Variation<\/strong>
\nPear in three textures. Crumbled and grilled fennel sorbet and salted butter caramel<\/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_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"categories":[121],"tags":[],"class_list":["post-10711","post","type-post","status-publish","format-standard","hentry","category-evenings-weekends"],"_links":{"self":[{"href":"https:\/\/www.chateauartigny.com\/en\/wp-json\/wp\/v2\/posts\/10711","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chateauartigny.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chateauartigny.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chateauartigny.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chateauartigny.com\/en\/wp-json\/wp\/v2\/comments?post=10711"}],"version-history":[{"count":8,"href":"https:\/\/www.chateauartigny.com\/en\/wp-json\/wp\/v2\/posts\/10711\/revisions"}],"predecessor-version":[{"id":10754,"href":"https:\/\/www.chateauartigny.com\/en\/wp-json\/wp\/v2\/posts\/10711\/revisions\/10754"}],"wp:attachment":[{"href":"https:\/\/www.chateauartigny.com\/en\/wp-json\/wp\/v2\/media?parent=10711"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chateauartigny.com\/en\/wp-json\/wp\/v2\/categories?post=10711"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chateauartigny.com\/en\/wp-json\/wp\/v2\/tags?post=10711"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}