Cuisine:

• French

Château les Crayères Description:
The Château les Crayères is a luxurious Relais et Château with decidedly gourmet cuisine: for example, the filets de rouget de roche grillés, sauce au thym, petite galette de pommes de terre dorées et ail doux caramélisé.
It is within this elegant dining establishment that Philippe Mille impresses diners by transforming traditional dishes and keeping them relevant to today's palate. One can sometimes sense a lack of creativity, but look to the preparation to find it in dishes like young rabbit with Granny Smith apples, the advantageous confrontation of eel and celery, and also, the less convincing combination of oyster ravioli and the cassoulet (the oyster mince is in fact doughy, and lacks the iodized freshness which would have contrasted nicely with the beans and sausage). We do not punish such a unique evening, with perfectly controlled plates, some of which are extremely tempting (the seabass rolled in parsley, boletus mushroom and boletus bouillon, an interpretation of the Rossini tournedos which makes the whole orchestra applaud-- but is this better than Rossini?). Don't forget the cellar, filled with Champagne, as well as many Burgundies, Bordeaux, and Rhone wines.


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