Le Meurin Restaurant @ Le Château de Beaulieu

Having booked the Schlosshotel Lerbach (see previous post) hoping to enjoy their gourmet restaurant I was disappointed that their staff did not mention to me when I booked that the restaurant was going to be closed on the day we were staying. I had been really looking forward to this fine dining experience as a build up, and to give me ideas, for the cooking course I was about to start back in Dublin.

Little did I realised that the next day when we asked our host at the Chateau du Philliomel, in Lilliers, for a dinner recommendation that we were only 15 minutes away from Le Chateau de Beaulieu and its 2 star Michelin restaurant ‘Le Meurin’. So off we drove for an unforgettable evening!

We arrived just as the restaurant was opening for its first service and were fortunate to get a table and the room to ourselves whilst we enjoyed some tasty and cool looking amuses bouche before the restaurant became full. The atmosphere was lovely and calm, great attentive waiting staff and a good amount of room between tables to give atmosphere and privacy.

J convinced me to trust the chef and just go with the Menu en 3 services which turned out to be served in 8 courses. The bread that was served throughout the meal was AMAZING, especially the shallot and honey bread. Then came the second set of delicious and clever amuses bouche, in particular a foie gras lollipop and a spoon of what seemed like a quail yoke but turned out to be the juice of the japanese lemon yuzu in a thin membrane that burst as soon as it landed on the tongue! J and I went for different starters and mains so that we could share in the yumminess. I went for red snapper to start which turned out to be my favourite dish of the night, just incredibly delicious and simply cooked red snapper. J went for more foie gras paired an Alsatian Muscat – shocker! For our mains I went for fish again which arrived with a heat sensitive seaweed on it which seemed to be alive as it beat or breathed on top of the fish, a very unusual effect which made the fish seem a bit like live sushi. J meanwhile decided to try pigeon for the first time to “know the enemy” and although I think he enjoyed the idea of there being 1 less pigeon in the world I don’t think it will become a favourite.

Then came the sweet courses, first dessert which was a pretty rose pavlova but it was a bit too styled out of whipped cream but the inside jelly of lychee and raspberry was a special bomb of taste to round off the meal. But it didn’t. A jellied ice coffee appeared with a fudge slice which we waited to digest a bit before we set into it. We waited too long and the best dessert trolley ever was rolled in (it was great to be seated first as all the courses and surprises came to us first) for us to pick so sweets to end the meal. Still needing to digest, J asked if we could pick our sweets and have them with a coffee on the outside terrace.  We had our ice coffees and went outside to enjoy our treats. I had candy floss and strawberry marshmallows and J had carambar mousse, poppy lemonade, raspberry tartlet and hazelnut nugget. It was a cool crisp evening, we had the terrace to ourselves, the coffee was delicious and it was such a lovely last evening of our roadtrip and the perfect end to the meal.

Arrived at Le Château de Beaulieu

Arrived at Le Château de Beaulieu

Le Château de Beaulieu

Le Château de Beaulieu

Let the two Michelin star food begin!

Let the two Michelin star food begin!

Beautiful dining room.

Beautiful dining room.

the table was wonderfully presented with excellent quality glassware and cutlery.

the table was wonderfully presented with excellent quality glassware and cutlery.

x

Looking forward to the culinary journey!

My first taste from our complimentary amuses bouche.

My first taste from our amuses bouche.

This was the best bread I have ever tasted!

This was the best bread I have ever tasted!

Fois gras lolly pop, avocado and rasberry, trout with horseradish and beetroot, yuzu lemon yolk.

Fois gras lolly pop, avocado and rasberry, trout with horseradish and beetroot, yuzu lemon yolk.

I didn't know what I was eating as everything was in French.

I didn’t know what I was eating as everything was in French.

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Delicious!

Delicious!

Wine paired with the food was a nice treat!

Wine paired with the food was a nice treat!

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Red snapper with pickled vegetables.

Red snapper with pickled vegetables.

Fois gras

Fois gras

Having fun!

Having fun!

x

Cool heat reacting seaweed that seemed to ‘beat’ as if the fish was alive and super fresh!

Pigeon

Well mannered pigeon – “Pigeon bien élevé”

x

Mains

Desert of

Dessert of lichee and raspberry jelly pavlova

Irish coffee... we felt right at home!

Irish coffee… we felt right at home!

The most amazing sweet trolley!

The most amazing sweet trolley!

Candy floss made just for me!

Candy floss made just for me!

So excited!

So excited!

Perfectly happy!

Perfectly happy with Carambar mousse and poppy seed lemonade!

Tow thumbs up for the meal and the experience!

Two thumbs up for the meal and the experience!

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