Château d'Adoménil

54300 REHAINVILLER

15/20
Remarkable Restaurant

5 PHOTOS

Chef Cyril Leclerc

Cooking French | Gastronomic

Services Garden | Private parking lot

Price Indicative price per person (excl. drinks)

94€ à 180€

Gault&Millau's review

15/20

Remarkable Restaurant A strange alchemy is at work as soon as you step through the door of this 18th-century château, set in an admirable park of ancient trees. Welcomed by Sophie Leclerc and her attentive staff, you'll discover a place of aesthetics and delicacy: the pretty enfilade salons, the elaborate ceilings, the warm patina of the period woodwork, the pretty fabrics skilfully combined with contemporary lighting and Baccarat photophores. A must-see for all those who love beautiful things. Cyril Leclerc, a pastry chef by training and a self-taught cook, took over the reins twenty years ago. An admirer of Japan, with a soft spot for wild fish, his cuisine is the result of his travels. Each dish impresses with its contemporary Pordamsa or Coquet-style tableware. We love the signature starters, such as the raw lace of carabineros with Pétrossian caviar, or the classic foie gras de canard de Chalosse, nicely spiced up, presented in a pure Japanese style and subtly decorated with a little gold leaf. Then there's the fillet of red mullet with crisp, puffed scales, escorted by daikon radish and enhanced by a delicious orange butter. While the fish dishes reach three toques, the meats, less transcendent, rarely surpass the two-toque level: sweetbreads or venison simply pan-fried without any particular technique are accompanied by insufficiently reduced juices. Among the desserts, the "Framboise & Vanille" is served on a spectacular "Podium" plate, like a work of art: it's composed of meringue sheets and cubes of a rich vanilla bean bavaroise, then highlighted by a powerful vanilla sorbet and subtle rose jelly. As for the "Caraïbe 66% chocolate & caramel, coffee" dessert: a perfect chocolate mousse, balanced and powerful, set in the shape of a kouglof at the bottom of a plate and covered with an incredibly fine tuile. With Sophie's advice, the wine list reflects the image of the house: extensive and classic, with a choice of vintages by the glass.

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