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Embark on a culinary journey through the seasons at Restaurant Christophe Dufossé, nestled in the enchanting Château de Beaulieu in Busnes, France. This exquisite menu showcases the finest seasonal ingredients and local flavors, skillfully crafted into seven refined courses that celebrate the region's richness.
Starters
Delight your palate with a selection of artful starters that perfectly balance tradition and creativity.
- Tourteau Côte d’Opale Vapeur d’Algues – Fresh crab from Côte d’Opale steamed with delicate seaweed essence, enhanced by Baerii caviar, a fleurette of yuzu, aïoli, and a shimmering bouillabaisse broth.
- Courge Pomme d’or Chair Cuisinée au Roquefort Carles – Golden apple squash cooked with the creamy, pungent Roquefort Carles cheese, crowned with toasted walnut halves for a satisfying crunch.
- Le Porc des Hauts Pays Gourmandise de Rillettes – Succulent pork rillette from the Hauts Pays, served with a zesty local ravigote and crunchy Brussels sprouts.
- Navet légume-Racine Boule d’Or En 3 textures servies tièdes – Golden turnip presented in three warm textures with an iodized turnip extract, a balanced lemon-honey glaze, and a fresh oyster leaf accent.
Mains
The mains epitomize elegance and mastery, featuring the bounty of land and sea with each dish layered in complex flavors and refined presentation.
- Turbot de Pêche Cuisson Belle-Meunière – Freshly caught turbot cooked in classic belle-meunière style, accompanied by a fruity iodized jus, parsnip, candied Corsican clementine, Timut pepper, and fleur de sel.
- Cerf Élaphe Tendre Filet au Poêlon – Tender pan-seared fallow deer filet served with a classic poivrade sauce, complemented by salsify root, Granny Smith apple, and fragrant sage.
Desserts
Indulge in inventive desserts that balance rich chocolate and fresh fruits with vibrant herbal notes.
- Chocolat-Cresson Mousse chocolat Tulakalum – A sophisticated chocolate mousse featuring Tulakalum chocolate with a molten cresson-parsley heart, creamy peppered chocolate plate, pistou, a vegetal sponge cake, and a refreshing lemon-herb sorbet.
- Banane-Passion-Cacahuète – Flambéed Frécinette banana paired with creamy peanut textures, smooth ice cream, and the vibrant freshness of passion fruit.
Beverages and Specials
Complement your meal with an elegant selection of local wines, regional beers, and expertly crafted cocktails, reflecting the chef’s pride in his native region’s flavors. The menu’s seasonal and local focus extends to drink pairings that enhance the gastronomic experience in this serene château setting.
