With one star Michelin and a good reputation I couldn't but book a table at the castle's restaurant. La Table de Noirieux serves dinner between 07:30 and 09:00 pm proposing a set menu prepared by the chef. Tonight's choice is a Salmon mi-cuit with sauce Karashi, filet de boeuf a la plancha with tanin juice. Chariot de fromages. Coque chocolat blanc and a crémeux fraise yuzu.
Round tables covered with white cloth, a set of silver cutlery, a sommelier to welcome you and a waitress running around the tables for service. Five tables are having dinner tonight, a starter, a verrine, bread while wine is served.
The ambiance is heavy around here, white space, white flowers, white candles and blue chairs to breaks that white ambiance... A serious attitude, fake smiles, I didn't feel comfortable and hoped that food would be superb for the star they have. The floor is covered with white tiles, walls painted in white, a white ceiling, white curtains and white tables... too much white around here. An American music plays in the background.
Dinner started with a plate of three mise en bouche. A salmon bite, foie gras and warm lollipops of fish. A gelée of beef followed and a plate of bread. Until now I was far from being impressed. Salmon like any other salmon, foie gras and a tender bread like the Italians do it. Even the baguette is not worth it, chewy and not crispy.
The salmon looks awesome! A mountain of colors where a bed of half cooked salmon acts as a bed supporting thinly glazed vegetables, sliced cucumbers, carrots and decorated with a flower. A yellow Karashi sauce adds the needed flavor and sweetness. An interesting plate, a very good salmon, fresh and crunchy vegetables with that special Japanese mustard sauce which gives a punch of flavor but an excess of sweetness. I'm not sure if it's fine dining quality, but I like it.
Super tender meat, thinly sliced potatoes, mashed green peas and fresh peas on a plate. Excellent meat quality that melts under your teeth like butter, enjoyable potatoes, and tasty green peas... the sauce makes all the difference.... but again, is this exceptional dining quality!
It ended with dessert: a white chocolate carapace covering a mix of strawberries and a strawberry yuzu cream. A fine plate where the white chocolate is surrounded by a light mousse. A balanced flavor and sweetness, a dessert up to fine dining standards.
I'll change and improve:
- Add the price to the menu.
- Give more food choices for the persons allergic to a particular ingredient.
- Classical music fits much better.
- Staff: Smile and enjoy life without faking your move.
- Classier plates with more finesse are expected here.
Not impressed is the verdict. Expected more from a started chef.