Château Colbert - Menu

nice presentation of the plates. Good products. for this menu at 30 €, the coffee offered would be appreciated.

Everything was perfect. frame. menu 32 €. cheese dish (hutty breeze). all accompanied by a quincy. rare. an experience to renew!

a great team, a super kitchen, fresh products a stunning view, a divine decor for the epicureans and amateur has beautiful food! a star would be a plus

exeptionnelacceuil at the topmenu 32 euros flat entrance dessert presentation and quality of products and kitchen nothing to say a must-see if you are passing

We were in a professional group so our menu was already established on our arrival. everything was very good except dessert, disappointing. large rooms and decoration in juice, good but not very warm service.

we took advantage of a package for a hotel and restaurant weekend. The kitchen is very inventive (in the form and in the background). The frame is sumptuous, (glazes, decoration, lustres, volumes). the team in the room is present but discreet and advises you very well. Let yourself be tempted, too.

The kitchen is very refined and the vegetables served come from the garden of the castle (which you can visit). products are noble and very well valued. the service is at the height of the place while being friendly. the restaurant room has been completely renovated. prices are affordable for this type of establishment. in short, one of the best addresses in the region.

lunch with family, prices vary from 23€ (week) 34€ 57€ and 80€ for tasting menu. the menu 57€ that we have chosen consists of the entrance fish dessert meat ( cheese on supplement). in the plate is a quality and imaginative cuisine while keeping classics of the French terroir cuisine. the delicious sorbet melon foie gras, super hairy lobsters and wonderful calf ris. desserts are excellent. nb: the papillote sander with snails and small green vegetables is quite special but accompanied with a chinon juice is good.

We have dinner on Saturday, March 25 at the Château colbert restaurant. A real treat. Inputs: foie gras and lemon or urchin-acided dates and fine esrilles jelly: delicious. dishes: perfectly rosé pigeonneau and tender beef piece to melt with pleasure and to finish, an ideal wide cheese tray summarised from our French regions and desserts: hot blown with niçois lemon and perfect with cocoa grue. My husband and I have had a delicious time. small flat on the hotel room whose bedding is a little soft ... old age may become more demanding!! impeccable reception. Happy summer season.