RESTAURANT DU CHÂTEAU
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Restaurant offering a seasonal cuisine prepared by the chef Ludovic Merle in Jarnac.
Ludovic Merle's menu changes with the seasons according to the market and the arrival of local products: fish and shellfish from the port of La Côtinière on the Ile d'Oléron, oysters from Marennes, poultry and lamb from Poitou, vegetables from local market gardeners. The Chef, who has a penchant for exoticism, invites you to his table to discover the dishes he prepares with passion. The lunch formulas are rather bistro style, while the a la carte and other menus are more gastronomic. Let's start with fresh and smoked salmon tartar, before continuing this journey with lamb confit with rosemary, coconut cooked in duck juice and walnut oil. And to finish, you will take a baba bouchon punched with Grand Marnier whipped cream and roasted pineapple?
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