The catering of the castle of La Rozelle favors traditional French cuisine.
The chef offers exclusively dishes all “homemade” with seasonal products, combining simplicity and taste for flavors.
Access to the restaurant is reserved for hotel guests  (subject for availibility) and groups by reservations (special menus for family events, seminars, business meals).

The restaurant is open every evening except wenesday, from April 13th to Novenber 2nd.  Opening possible for groups, the rest of the year.

The chief will be able to modify the menus during the year to account for the seasons.

icone-menu
Menu Saison – 29 €
icone-menu
Menu Tradition – 35 €

Entrée – Plat – Dessert

Starter – Main dish – Dessert

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Velouté de Choux fleur, émulsion de chorizo

Cream soup of Cauliflower,cream of chorizo

Ou /Or

Mousseline de Haddock, crèmeux de pois cassés

Smocked haddock, cream of split peas

  

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Pavé de Saumon Bomlo, fondue de poireau,sauce basilic

Bomlo Salmon, leeks cooked and basil sauce

 

Ou /Or

Paleron braisé cuit 12 h et ses petits légumes

Beef low température cooking 12h, little végétables

  

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Pavé aux 3 chocolats, sauce tiède

Cake of three chocolates, warm chocolate sauce

 

Ou /Or

 

Ile flottante, caramel et pistache concassée

Soft meringue, caramel and crushed pistachio

Entrée – Plat – Dessert

Starter – Main dish – Dessert

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Foie Gras mariné au Porto et baies de schechuan, compotée de figues aux noix et gelée de pineau

Marinated “Foie gras”with Porto wine, Szechuan berry, stewed figs and walnuts, jelly wine Pineau

 

Ou /Or

Feuilleté de la mer, sauce homardine, gambas marinée au tandoori

Flaky pastry with sea food, lobster sauce and gambas marinated in tandoori

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Pavé de cabillaud skrei, Tatin d’endives et sauce fenouil

Cod loin with caramelized endive and fennel sauce

 

Ou /Or

Noix de veau, sauce paprika, gratin de pomme de terre

Veal and sauce « paprika », potato « gratin »

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Crème brulée à la vanille Bourbon

Sweet vanilla « Bourbon » cream

 

Ou /Or

Moelleux au chocolat, crème anglaise

Chocolate cake, cream « anglaise »