Restaurant du château du theil
letilleul
Our menu changes from week to week and is the result of careful and passionate creativity.
We celebrate seasonal ingredients while making sure to generate as little waste as possible.
A Blind Menu
Creative gastronomic cuisine
Nature inspires us, setting the pace for culinary creation and determining the magic that happens on the plate. Our mantra: work with what's alive.
means taking care of yourself and your environment.
Evenings from Wednesday to Saturday and lunchtimes on Saturday and Sunday.
Our menu
Bistronomic Menu, Wednesday through Friday at lunchtime
Appetizer/Main Course/Dessert, 35 €
Appetizer/Main Course, 30 €
Main Course/Dessert, 30 €
Saturday & Sunday at noon
The menu of the moment
or
Three-course blind tasting menu, appetizers & petit fours, as inspired by the Chef, €49
Four-course blind tasting menu, appetizers & petit fours, as inspired by the Chef, €65
In the evening
The menu of the moment
or
Three-course blind tasting menu, appetizers & petit fours, as inspired by the Chef, €49
Four-course blind tasting menu, appetizers & petit fours, as inspired by the Chef, €65
Lunch
Ceviche made with the catch of the day, strawberries, chili peppers, and corn, €12
Carrots in various textures, mashed, and in a crisp salad, €14
Green gazpacho, herb-infused caillade from the greenhouse, tomato and cucumber salad, €15
In the evening
Ceviche made with the catch of the day, strawberries, chili peppers, and corn, €12
Steamed eggs with green emulsion and vegetables, barbecue-grilled macadamia nuts, €14
Shredded beef tongue, corn, black garlic mayonnaise, cilantro sauce, and arepa, €15
Lunchtime
Local chickpea purée, sheep's milk cream, hogao sauce, vegetable demi-glace, €18
Trout, salad, passion fruit beurre blanc, mashed potatoes, and seasonal sides, €20
Barbecue-roasted chicken, seasonal green vegetable salad & caramelized cauliflower purée, with a Corrèze-style Sichuan pepper sauce, €22
In the evening
Local chickpea purée, sheep's milk cream, hogao sauce , vegetable demi-glace, €18
Trout, salad, passion fruit beurre blanc, mashed potatoes, and seasonal sides, €20
Barbecue-roasted squab, green vegetable salad, seasonal mashed potatoes, cherries, and a Corrèze-style sauce with Sichuan pepper, €26
Seasonal burratina, €12
Chocolate ganache, olive oil & chocolate sauce, €12
Seasonal cheesecake, €12
The Essence of Flavors,
ourCulinary Philosophy
"Honoring each ingredient in its purity, without distorting it".
Our Chef's culinary vision is clear. Each dish features vegetables from our own garden, as well as products from local farms, producers and artisans.
