Château de Collias

30210 COLLIAS

14/20
Chef's Restaurant

Chef Julien Martin

Cooking French | Gastronomic

Services Accomodation | Garden | Pets allowed

Price Indicative price per person (excl. drinks)

85€ à 155€

Gault&Millau's review

14/20

Chef's Restaurant After several decades of lethargy, the Château de Collias now offers a refined gastronomic restaurant (with a bistro option at lunchtime) and comfortable hotel accommodation in an enchanting setting. Christophe Tailleur and Philippe Huber, the château's new owners, have put their trust in Julien Martin to run the kitchens. The chef, brimming with ideas, is enthusiastic. The products lead the way, the dishes are well prepared and well constructed, with a small margin for improvement, but already some great successes, such as the abalone, creamy broad beans and just glazed, teriyaki sauce, the crab, plankton mayonnaise, marinière juice, bread lace and candied lemon pulp, caviar from the Prunier house or the pigeon and onion: roasted on the trunk, leg confit, crispy and creamy onions, devil sauce, miso, smoked onions and peppers, superb work on the flesh and intense juice. Desserts are a little more classic, but well executed, service is fluid and pleasant, menus offer choice, and the cellar is adapted and varied.

Plan

Address 10 Place Du Château
30210 Collias

NAVIGATE TO

Opening

Opened today

Monday Lunch Dinner

Tuesday Lunch Dinner

Wednesday Lunch Dinner

Thursday Lunch Dinner

Friday Lunch Dinner

Saturday Lunch Dinner

Sunday Lunch Dinner

People

Julien Martin Chef

Menu A la carte

Starter Asperges paysannes, Cuites au naturelles, oeuf de poule de la ferme caquète cuit par le froid, noisette du Piémont en hollandaise, crémeux asperge et caviar de la maison Prunier €39 Ormeau de plongée, Topinambour fermenté et en crémeux, poivre Voatsiperifery, confiture d’algues et teriyaki coagulée €45

Main course Poisson du moment, Chou à l’étuvée, algues fraiches en émulsion, sarrasin croustillant et jus de chou rouge €59 Le pigeon et l'oignon, Cuit sur le coffre, cuisse confite, oignons en croustillant et en crémeux, sauce diable, miso oignons et piment fumé, poivre de Sarawak €65

Dessert Vanille et agrumes, Vanille du Sri Lanka, marmelade de mandarine et compotée de calamondin, caramel des peaux et glace vanille €22 Chocolat Valrhona, oxalis, En ganache, sorbet cacao et oxalis, grué cacao croquant et poivre de Cubèbe €22

Menus Menu Initiation €85 Menu Exploration €135 Menu Homard €155