LE CASTELLANE

GASTRONOMIC RESTAURANT

CASTELLANE

Lunch or dinner at the Castelane is like sitting at the table of history; that of a former 12th century Benedictine priory enlarged in the Renaissance style in the 16th century and modernized at the beginning of the 20th century by Count Raymond de Castellane (to whom the hotel's gastronomic restaurant owes its name). Also, from the old dwelling to the terraces overlooking the royal river, from the Renaissance facades to the lounges opening onto the Loire, everything here invites you to take your time. Take the time to discover with delight the cuisine of the chef Richard PROUTEAU; a contemporary cuisine but faithful to the French gastronomic tradition as shown for example by the Hare à la Royale or the Soufflé au Royal Combiers on the menu.

Opening days from April to October :
Open from Wednesday to Saturday for lunch and dinner.

Open on Sunday only for lunch

Opening days from November to March :
Open from Wednesday to Saturday for lunch and dinner.
Open on Sunday only for lunch

Exceptional openings on: Sunday April 30, Sunday May 7 and Sunday 28

MENU WINE LIST

THE CHEF

Executive Chef of Le Castellane Restaurant, Richard Prouteau, has a wide array of culinary experience. He earned his CAP de Cuisine in 1990, in addition to his Brevet Professionnel certification in 1992 and his BTS in Hotel & Restaurant Hospitality for culinary art and table service in 2014. He also was a Culinary Tutor of Ambassadors in 2012, as well as recognized in the Disciple Auguste Escoffier.

Chef Prouteau describes his cuisine as the perfect balance between modern and local products, highlighting regionally farmed meats and French fish while escalating them into Gastronomic dishes of art.