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Experience a culinary journey at Château de Boisgelin with a thoughtfully curated menu by Chef Mathieu Kergourlay, spotlighting the freshest local and seasonal ingredients from Bretagne. Each dish is an artful blend of tradition and modern flair, offering guests an elegant taste of the region’s finest flavors.
Starters
Begin your meal with exquisite starters that combine vibrant flavors and textures. Try the smoked beetroot tartlet paired with egg yolk confit, soy, and béarnaise for a beautifully balanced bite. The scallop carpaccio, enriched by the boldness of black pudding and the freshness of exotic fruits, makes for a sophisticated starter. For a heartier option, the stuffed Brussels sprouts with grilled foie gras and ginger-infused chicken broth present a rich and warming introduction.
Main courses
The mains are a celebration of local bounty and inventive techniques. Delight in the delicate smoked cauliflower gyozas, enhanced with watercress foam and the citrusy brightness of kalamansi. The scallops accompanied by pig’s trotters cromesquis and an airy Artois blue potato espuma combine sea and land in perfect harmony. For fish lovers, the coastal fish served alongside carrot and chestnut gnocchi offers a comforting yet refined dish. Meanwhile, the guinea fowl stuffed with foie gras, buckwheat, and mushrooms provides a sumptuous taste that honors French culinary heritage.
Desserts
Conclude your meal with decadent desserts that blend classic and innovative elements. The chocolate and almond soufflé paired with almond milk and vanilla ice cream offers a luscious, melt-in-your-mouth experience. The refined pear dessert combines vanilla, fleur de sel, and gingerbread for a delightful balance of sweet and savory notes. For a refreshing finish, the lemon meringue pie infused with Buddha’s hand and paired with herb sorbet provides a zesty and aromatic farewell to your dining experience. A selection of fine Breton cheeses is also available for those who prefer a traditional ending.
