Restaurant “Les Fresques”

Situated in the East Wing of the Chateau, our gourmet restaurant, “Les Fresques” is the symbol of gastronomy at the Château, and is distinguished by its elaborate cuisine around fresh local produce while respecting seasonality and quality. The menu card is renewed every week and suggestions or favorites impress the most discerning palates. The service is friendly and attentive in any discretion and has a warm and welcoming ambiance.

Our Executive Chef, Didier Casaguana, will prepare your plate with all his passion for local produce including fresh seasonal truffle products. Vincent Catala, our pastry chef, will rekindle your childhood memories with his original and delicious desserts.

During the balmy summer evenings, you can dine “al fresco” on the terrace – an experience to remember with wonderful views, friendly and discreet service and superb cuisine. The decor will enchant you with its magnificent frescoes on the walls, breathtaking views across the lake, its terrace and its decoration, both chic and cozy, where shades of gray extend onto the draped picture windows. Smart casual dress is recommended.

Michel Roux of the famous Waterside Inn in Bray designed our kitchens where our chefs prepare highly inventive French cuisine: seasonal produce such as spring lamb as well as fresh fish, oysters and shellfish and are creatively combined with regional specialties such as truffles to great effect. Our extensive wine cellar contains some of the finest wines our region has to offer as well as a few “hidden gems” and you will be surprised at their value for money!

Upcoming Events at “Les Fresques”

Mothering Sunday – Sunday 3 June lunch menu only - discover menu

Opening Hours

Open every evening, except Wednesday and Sunday (from 12 April to 14 October).

We ask our guests to kindly note that a dress code is required at the restaurant “Les Fresques”.

“Les Fresques” will be exceptionnaly closed on the following dates:

June: Thursday 7 & Tuesday 19

Specialities:

Escalope de foie de canard poêlée, liquoreux de carotte aux zestes de citron vert, cerfeuil et noisettes
Tournedos de filet de bœuf piqué au foie gras, jus au pain d’épices
Pigeon entier de chez Mr Linant doré sur peau, crémeux de petits pois et févettes, jus corsé céleri truffe