FATHER'S CASTLE
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Dominique Quay has been at the head of the kitchens of this splendid castle for more than years and is feeling the slightest decline in diet. Each of our meals is an enchantment. Certainly the framework is for many: a superb home that contributes to the magic. But of the magic, there are also on the chef's plates and not just in the decoration of the room. Dominique knows his classics and it is with those that we eat: foie gras of conflict duck, pulp of figs and walnuts in beet jelly; commande-cooked cod, fennel, curry and coriander cabbage; and to conclude, the Chateau's excellent gold bullion with Manjari chocolate. The beautiful French classicism!
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