EL CHEF SUGIERE
Una parada al placer gourmet
El restaurante «L’Origan», una magnífica sala en forma de rotonda situada en la planta baja del castillo, le da la bienvenida en un ambiente refinado digno del siglo XVIII: paneles de madera con relieves adornados con pan de oro, columnas estriadas con capiteles tallados, altos ventanales que ofrecen una hermosa vista del valle del Indre. En verano, según el tiempo que haga, podrá disfrutar de la terraza que bordea el castillo y ofrece una hermosa vista del valle del Indre.
Firmado Hervé Guttin
Hervé Guttin es Jefe de cocina del Château d’Artigny desde septiembre de 2017. Su menú es una mezcla de respeto por la tradición, riqueza de los productos locales y curiosidad por la cocina mundial. Su menú: Evolucionará no solo con las estaciones, sino también, a menudo, con sus caprichos.
NUESTROS MENÚS Y CARTA
Menu 32 € (excluding drinks) Starter and main course or main course and dessert
Menu 42 € (excluding drinks) Starter, main course, and dessert
Creamed peas soup with mint
Egg cooked at 64°C, Sainte-Maure de Touraine cream, and herb croutons
or
Marinated and flame-grilled mackerel
Carrot variation
Rabbit saddle stuffed with olives
Potatoes with rosemary and parmesan, tomato cream with basil, heart of lettuce with rabbit liver and raspberry vinegar
or
Fish of the day
Risotto with green asparagus and pancetta, Noilly Prat sauce
Cheese Plate
or
Breton shortbread with light orange blossom cream
Fresh strawberries and strawberry sorbet
or
Crispy chocolate/raspberry bar
Raspberry sorbet
* Children’s Menu (including drinks): 20 €
Net prices incl. VAT
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STARTERS
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| Roasted and tartare langoustine duo Lime and savory fava bean velouté, caviar cream |
32€ |
| Smoked salmon at the Château Fresh cream from Verneuil dairy with dill and lemon, crunchy fennel salad |
20€ |
| Foie gras seasoned with white port rhubarb textures, almonds, and Kampot pepper |
25€ |
| White asparagus from Touraine wild garlic mousseline sauce, flame-grilled smoked salmon, and pistachios |
25€ |
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FISH
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| John Dory from our coasts, roasted with Touraine saffron Crab bisque, claws served in tempura, oyster rouille Fresh tagliatelle with fennel and dill pesto |
42€ |
| Cod loin glazed with sorrel Viroflay velouté with brown butter and smoked Scamorza, green asparagus, cod chantilly |
35€ |
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MEAT
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| Glazed veal sweetbreads with morels * Shiitake cream with yellow wine, barigoule style artichoke cannelloni gratinéed with Comté cheese and in a fine mousseline, with some Forêt Noire bacon |
52€ |
| «La Mangrière» farm chicken fillet cooked with walnut oil, caramelized endive and glazed with poultry juice and morels, Colonnata’s bacon, roasted parmesan foam and spring onions |
35€ |
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DESSERTS
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| Chocolate and buckwheat shortbread, chocolate ganache, nougatine, and Highlands whisky ice cream |
17€ |
| Strawberry, Elderflower, and Pistachio breton shortbread, St-Germain liqueur custard, pistachio ganache, strawberries, and buttermilk ice cream |
17€ |
| Thyme and lemon-scented madeleine Olive oil glaze, creamy lemon ganache and confit, Fine lime meringue, lemon/thyme sorbet |
17€ |
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Menu without beverages |
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STARTERS
Foie gras seasoned with white port or White asparagus from Touraine
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MAIN COURSES
Cod loin glazed with sorrel or «La Mangrière» farm chicken fillet |
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DESSERTS
Chocolate and buckwheat or
Strawberry, Elderflower, and Pistachio |
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Served for the whole table only until 9 pm |
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Roasted and tartare langoustine duo Foie gras seasoned with white port White asparagus from Touraine John Dory from our coasts, roasted with Touraine saffron Glazed veal sweetbreads with morels Chavignol crottin filled with wild garlic goat cheese curd Thyme and lemon-scented madeleine |
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Menu : 42 € (without beverages) |
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| Mise en bouche | |
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Green and White Asparagus from Touraine |
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Grilled Cauliflower |
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Chocolate and buckwheat or
Strawberry, Elderflower, and Pistachio |
