Black truffles in majesty at Châteauvieux

At Domaine de Châteauvieuxthe black truffle is more than just a perfume: it’s the heart of the menu. Every winter, chef Philippe Chevrier and his duo of chefs devote a multi-stage gastronomic itinerary to the black truffle, designed to reveal every nuance. From amuse-bouches to the final soufflé, melanosporum is presented with precision: spruce-smoked scallops, Soral’s perfect egg, sea bass with celery risotto, Vaucluse truffle cooked whole in turnovers, Miéral guinea fowl stuffed with foie gras, truffled Brillat-Savarin… Each plate strikes a balance between classic elegance and gourmet pleasure. Even the desserts dare to use truffles, combining them with chocolate, Armagnac or vanilla for a daring finale. With a wine and food pairing by head sommelier Christophe Montaud, this truffle menu is a true declaration of love for a rare product, magnified by the expertise of Philippe Chevrier and his team.