Reopening of our restaurant “La Verrière” on Saturday, March 22, 2025!

We are pleased to announce the reopening of our restaurant “La Verrière”. To ensure a high-quality culinary experience, our establishment will be closed from Sunday evening to Tuesday noon (inclusive).

We invite you to book your table at the château reception by calling +33 (0)2.54.70.58.40.

La Verrière offers bistronomic French cuisine. Our chef exclusively prepares “homemade” dishes using fresh, local, and seasonal products, combining quality and respect for flavors. The chef’s suggestions will evolve with the seasons to offer you a continually renewed culinary experience (indicative suggestions below).

The unique configuration of the Château de la Rozelle is particularly suited for privatization for all your professional or personal events. We can organize private receptions for up to 50 people, with specific menus for family gatherings, seminars and corporate meals.

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icone-menu
The package : Starter + Main Course + Dessert €42

The package : Starter-Main Course €32 – The package : Main Course-Dessert €28

Served weekdays only from Sunday evening to Friday lunchtime

DISHES ON THE MENU

 

Starters : €14

Foie Gras with Calvados and Apple-Celery condiment (extra €5)
Beef carpaccio, slivers of foie gras, lamb’s lettuce pesto and Parmesan shavings
Smoked salmon stuffed with tuna and avocado, lemon oil, chive cream
Gaspacho, black garlic croutons, basil oil, grilled feta, candied peppers (Vegetarian)
Smoked duck breast, salad of young shoots, red fruit vinaigrette

 

Main courses : €20

Medallion of lamb, Cajun sauce, tomato stuffed with peas
Rib-eye steak « Tournedos style », Truffled potato millefeuille, Béarnaise sauce
Salmon fillet, lime risotto, Espelette chilli hollandaise sauce
Seasonal vegetable puff pastry, sauce vierge, vanilla-flovored celery mousseline (Vegetarian)
Duck breast, orange rice, honey and almond sauce

Desserts : €10

Fresh fruit salad, meringue shards, basil
Crème Brûlée with popcorn
Paris Brest with chocolate and passion fruit, maracuja jelly
Strawberry-iced pavlova, diplomatic cream with basil
Cheese platter (Chef’s selection), baby leaves and walnuts