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
Smoked herring and warm potato cream
dill oil, vegetable pickles
light horseradish cream
or
Brioche tartine with beef cheeks confit in Chinon wine
mushroom fricassee and beetroot ketchup
Roi Rose de Touraine pork belly glazed with soy sauce
carrot variations
or
Squid fricassee with chorizo
creamy celery, hazelnut and lemon condiment
Cheese Plate
or
Intense Chocolate Fondant
Peanut variations
or
Light Lime and Fromage Blanc Mousse
Fresh kiwi, honey and olive oil
* Children’s Menu (including drinks): 20 €
Net prices incl. VAT
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STARTERS
Touraine white asparagus, house-smoked “Bömlo” salmon 25€ Duck foie gras with Muscat de Rivesaltes 25€ Green and white asparagus duo, Parmesan-toasted brioche 18€ Steamed langoustines, crisp garden vegetables 29€ |
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MAIN DISHES
VEGETARIAN Fregola sarda, cacio e pepe style, Swiss chard caponata 25€ FISH Monkfish with green asparagus, sparkling Vouvray and morel sauce 35€ Roasted John Dory with salted butter 45€ MEAT Slow-cooked veal quasi, roasted with fresh thyme 35€ Lamb in two preparations: roasted saddle and kefta-style shoulder 52€ |
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CHEESE & DESSERTS
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Cheese Selection 17€
Pear and Fennel Variation 18€
Pear in three textures. Crumbled and grilled fennel sorbet and salted butter caramel
Grapefruit, Avocado and Coconut 18€
Avocado crémeux, sablé, and coconut mousse, grapefruit in fresh segments, jelly and sorbet
Chocolate, Feuillantine and Praline 18€
Milk chocolate mousse, praline feuillantine crunch and praline ice cream
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Menus Chypre: Starter & Main Dish 57 € Complice: Main Dish & Cheese or Dessert 52 € Muse: Starter, Main Dish, Cheese or Dessert 65 € |
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STARTERS
Touraine white asparagus, house-smoked “Bömlo” salmon Duck foie gras with Muscat de Rivesaltes Green and white asparagus duo, Parmesan-toasted brioche |
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MAIN DISHES
Monkfish with green asparagus, sparkling Vouvray and morel sauce Slow-cooked veal quasi, roasted with fresh thyme |
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CHEESE & DESSERTS
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Cheese Selection
or
Pear and Fennel Variation
Pear in three textures. Crumbled and grilled fennel sorbet and salted butter caramel
Grapefruit, Avocado and Coconut
Avocado crémeux, sablé, and coconut mousse, grapefruit in fresh segments, jelly and sorbet
Chocolate, Feuillantine and Praline
Milk chocolate mousse, praline feuillantine crunch and praline ice cream
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Tasting Menu in 6 courses Menu order for the entire table until 9 p.m.
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| Duck foie gras with Muscat de Rivesaltes Carrot textures, toasted corn bread Steamed langoustines, crisp garden vegetables Roasted John Dory with salted butter Lamb in two preparations: roasted saddle and kefta-style shoulder Chocolate, Feuillantine and Praline Pear and Fennel Variation |
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
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
Buffet de sabores dulces y salados, fríos y calientes
Viennoiseries, fruta fresca, huevos revueltos y bacon, tablas de quesos y embutidos, ensaladas variadas, platos calientes servidos por el equipo de cocina y bollería, bebidas calientes y zumos de frutas…
BRUNCHES – Price €63 per person
2026
(Reservations open 6 months before the brunch date)
Sunday, April 12 & 26
Sunday, May 17
Sunday, June 7
Sunday, September 27
Sunday, October 11 & 25
Sunday, November 8 & 22
Sunday, December 6
