Included in our package stay at the Chateau was a
six course gourmet dinner. We had a great table right by the fire and only one other couple was there that night. One of the many great things with traveling during the off season. First was champagne.
The room had good atmosphere.
Even the butter was nicely presented.
An amuse bouche of various sorts.
First course was fois gras terrine, rose jelly, lichee sorbet and chutney. With it was a Herve Papin Coteaux de L'Aubance 2010.
Then was pan fried scallops, coconut and herb sauce, root vegetables in curry. With it was a Peter Lauer Reisling 2010.
A champagne sorbet as a palette cleanser.
Sauteed piece of beef, mashed celeriac, red chicory and radish. With it was a Toques & Clochers Sieur d'Arques Limoux 2005.
A Savarin cheese covered in hazelnut with a Domaine Serge Laporte Sancerre 2010.
Lemon tart with meringue and beetroot sorbet. With it was Deveaux brut champagne.
Lastly was little soft cakes and chocolates.
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