Menu de la Cueillette
Discover an exquisite gastronomic journey at Château de Cîteaux's renowned restaurant, where each dish showcases the finest local ingredients crafted with expert finesse in a stunning setting. The Menu de la Cueillette offers a thoughtfully curated four-course experience that combines tradition with modern culinary artistry.
Starters
Begin your meal with elegantly prepared starters that awaken the palate with rich and delicate flavors. Choose the velvety Oeufs cocotte au comté, where creamy comté cheese melds perfectly with fresh eggs and crème fraîche, delivering a comforting yet refined taste. Alternatively, savor the Cocotte de poireaux et champignons—a harmonious blend of leeks and mushrooms enveloped in luscious crème fraîche, reflecting the essence of seasonal freshness.
Mains
The main courses present exquisite regional flavors with a contemporary twist. Delight in the Caille fermière rôtie aux clémentines, featuring tender free-range quail roasted to perfection and complemented by the bright citrus notes of clémentines, aromatic garlic, and a savory bouillon. For a heartier option, the Joue de bœuf braisée offers melt-in-your-mouth beef cheek slowly braised in rich bouillon alongside garden-fresh vegetables, embodying comforting sophistication.
Desserts
Conclude your feast with the delightful Tartelette de Cîteaux, a delicate shortcrust pastry filled with silky crème pâtissière and topped with fresh seasonal fruits, perfectly balancing sweetness and texture for a memorable finale.
Drinks and Specials
Complement your meal with an impressive selection of fine wines by the glass, crafted cocktails, and premium coffees that enhance every flavor. The Château de Cîteaux is also known for its attentive service and inviting atmosphere, making dining here an unforgettable experience whether you join for lunch, dinner, or a casual drink on the beautiful terrace. Seasonal specials highlight local produce, ensuring fresh and innovative dishes throughout the year.
- Starters Oeufs cocotte au comté, Cocotte de poireaux et champignons
- Mains Caille fermière rôtie aux clémentines, Joue de bœuf braisée
- Desserts Tartelette de Cîteaux
