→ GOURMET RESTAURANT FERTE JOUARRE - LE CASTEL - OFFICIAL WEBSITE

Located on the ground floor of the chateau, overlooking the park, the restaurant offers gourmet cuisine with pride of place given to local produce such as fruit and vegetables fresh from the market, and a menu that changes with the seasons.

Some specialities, however, stay on the menu all year round, such as house-style foie gras, lobster and basil fricassee, fillet steak with a creamy Brie de Meaux sauce or a light apple tart with vanilla ice cream.

Meals are elegantly served in an enchanting setting.

The holder of different hotel diplomas, our chef Pascal Martin started his career working alongside the much-missed Bernard Loiseau (Restaurant La Côte d’Or).

Over the years he has acquired considerable experience and honed his skills with the various associations of which he is a member : "Knights of the Order of Saint Fortunat", "National Academy of Cookery", "Toques blanches" International Club.
He has distinguished himself as a prize winner at various culinary and gastronomic competitions such as: "Toque d’Or Judges' Special Mention", "International Trophy of the Order of Master Canardiers", "1st prize for patisserie at the Melon en fête festival".

Always attentive to the pleasures of fine dining and traditional gastronomy, Pascal Martin creates a new menu for every season with the utmost care, combining original flavours with local produce. Traditional cooking with some surprises in store for your taste buds.

Winner of the National Artistic Competition of catering trade
« Mises en Bouches Contemporaine » organized by the association
"Goût Avenir et Tradition"
at the Autumn fair of Meaux on October 17th, 2009

Emission Culinaire "TV 77"
Réalisé dans nos cuisines en compagnie de notre Chef "Pascal MARTIN"

Salade de Homard, Huile d'Olive à la Vanille
http://web.tv77.tv/tv-rattrapage-496-A-Table-N4.html

Craquant au Chocolat, Mousse à la Crème de Marron
http://web.tv77.tv/tv-rattrapage-503-A-Table-N5.html

Salade d'Asperge avec un oeuf poché sur canapé
http://web.tv77.tv/tv-rattrapage-526-A-Table-N8.html

Coupe Champenoise aux fruits rouges
http://web.tv77.tv/tv-rattrapage-564-A-Table-N9.html

Le Castel restaurant is delighted to present its chef Mister Pascal MARTIN who offers a traditional cuisine blending locally grown products and the originality of seasonal flavours.

Opening hours :
From Wednesday to Sunday
From 12 noon to 2 PM and from 7 PM to 21.30 PM

The restaurant is closed on Monday and Tuesday but can especially be open for groups, seminars, weddings or receptions.

STARTERS

Terrine of Duck Foie Gras

Small Salad of Smoked Duck breast

The Glass of Monbazillac 7cl "Castel Mayne 5 Euros
- 25 Euros -

Big Plate of Bondons

Assortiment of Seasonal produce
- 35 Euros -

Melon ol All Ways Nature, Champagne, Frozen

Salad and Iberian Jam
- 25 Euros -

Saumon in Two Ways smoked and Tartar

- 25 Euros -

FISHES

Cassolette of Walnut Saint Jacques

Cream of Champagne
- 25 Euros -

Roasted of Monkfish

With Spanish Cream of Basil

- 25 Euros -

Cod Back gratin with Mustard Saffron

Tagliatelles Fresh with Cherry Tomatoes

- 25 Euros -

LOBSTER

Salad of Canadian Lobster

Olive oil in the Vanilla

- 55 Euros -

Canadian Lobster Thermidor

Vegetable Salad

- 55 Euros -

Canadian Lobster Roast, Cream of Basil

Potatoes mashed with Espelette Pepper

- 55 Euros -

Lobsyer Gratin with Champagne

Mixer Vegetables

- 55 Euros -

MEAT

Net of Boeuf* Charolais
Vegetables of Moment
* Meat of certified ox(beef) : norn , high and brought (shot) down in FRANCE
- 35 Euros -

Roasted Lam Roast, small Juice with Thyme

Fine Vegetable Tart of the Sun
- 35 Euros -

Duck Breast
Sauce with Cherry

Hazelnut Mashed Potatoes
- 35 Euros -