CHÂTEAU DE COURCELLES
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Castle offering noble dishes in the French style.
A 17th-century château nestling in a green setting, it is the perfect symbol of French refinement. Known as a sublime hotel, it is also renowned for the quality of its cuisine, orchestrated by Thibaut Serin-Moulin, who trained at Lucas Carton, Plaza Athénée and Anne-Sophie Pic in Valence. Like his clientele, he offers mainly noble dishes such as seared scallops, cauliflower velouté with curry, small mango and turmeric salad, cooked skate meunière, caramelized endive, condiment of a passion fruit grenobloise, then Quercy lamb whose shoulder is confit and escorted by turnips steamed with mint, date chutney with sherry vinegar. Next up is a cart of fresh and mature cheeses, followed by Conference pear, sorbet topped with roasted hazelnut-flavored fleurette and fine, crunchy, melting pear marmalade. A château cuisine for a château lifestyle.
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Members' reviews on CHÂTEAU DE COURCELLES
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
L'intérieur est chaleureux avec plusieurs salons d'époque où l'on peut boire l'apéritif ou le café. Les salles de restaurant sont très élégantes avec, notamment une jolie véranda donnant sur le parc et la piscine. Le service est de qualité sans être guindé. La carte des vins et des champagnes est impressionnante. Quant à la cuisine, elle est d'une haute qualité gastronomique. Le Château de Courcelles est, sans conteste, ce qui se fait de mieux dans la région en termes de restauration et mériterait bien, depuis l'arrivée de son nouveau chef, de récupérer au moins son étoile au Michelin.