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

Starter/Main Course : €32                  Main Course/Dessert : €28

These set menus are available from Sunday evening to Friday lunchtime

DISHES ON THE MENU

 

Starters : €14

Foie gras with Calvados, apple and celery condiments (supplement of €5)

Beef carpaccio, foie gras shavings, Parmesan, and lamb’s lettuce pesto

Shrimp, daikon, grilled tomatoes, and tomato broth

Gravlax trout, beet ravioli, goat cheese faisselle, rice chips

Perfect egg, onion tatin, mushroom emulsion and tuiles, dry goat cheese shavings

 

Main courses : €20

Beef medallion, potato mousseline, and rich beef jus

Pork tenderloin, seasonal vegetables, roasted peaches, and summer pork jus

Mosaic of pollock with garden herbs, zucchini duo, and anise sauce

Roasted cauliflower, chickpeas with mild spices and chimichurri sauce

Chicken breast, polenta, grilled corn and peppers, chipotle chili sauce

 

Desserts : €10

Rum baba, coconut cream, pineapple, and coconut tuiles

Strawberry roll, fresh mint, and strawberry variations

Chocolate delight, hazelnut biscuit, and salted butter caramel

Crunchy granola with dried fruit, white chocolate ganache, and rosemary plums

Plate of regional cheeses and condiments