The renewal of Land and Sea at the Coquillage, the restaurant of Château Richeux  
  We are very happy to have obtained this first Michelin star 2010 that rewards the work of the Restaurant Coquillage's teams. We are constantly seeking to pare down our cooking and to show generosity in the richness of the warm and sensual flavours. This year, the cheese cart has been transformed to highlight dazzling compositions of cheeses from Brittany and Normandy, and desserts will please everyone: you can choose from the classics on the trolley or new creations each month à la carte thanks to the arrival of a talented new pâtissier.
The Maritime Adventures menu is also evolving; it will offer several dishes divided between three classics from the former Relais Gourmand and three creations from Olivier Roellinger.
 
  A big thank you to our winemaker friends whose work expresses the land and its life...  
Their natural wines produced from untreated vines, that is to say without fertilizers, pesticides and weedkillers, are also free of exogenous yeasts and therefore express their local characteristics.
These dinners, shared with clients from the region, introduced some exceptional personalities and wines:

Lise et Bertrand Jousset
36 rue des Bouvinières
37270 Montlouis sur Loire
02 47 50 70 33
Catherine et Pierre Breton
8 rue Peu Muleau
37140 Restigné
02 47 97 30 41
Christine et Eric Nicolas
Domaine de Bellivière

72340 Lhomme
02 43 44 59 97
     
Bruno Schueller
1 rue des trois chateaux
68420 Husseren les Châteaux
03 89 49 31 54
Patrick Meyer
Domaine Julien Meyer

14 route du vin
67680 Nothalten
03 88 92 60 15
François Chidaine
5 Grane rue
37270 Montlouis sur Loire
02 47 45 19 14

Return from the Indies
Return from the Indies where we went to pick up several tons of spices from our producers who were harvesting in January.
Peppers, turmeric, ginger, cardamom, nutmeg, mace, cinnamon are like treasures brought back to create our powders and infusions.

Gwen
A new event in 2010 at the Maisons de Bricourt is the arrival of Gwen Liboudan, who comes to exercise her talents in reflexology next to the Maison du Voyageur. She will offer foot massages using Epices Roellinger oils. The feet are the link between the sky and the land, while spices are a love story between the wind and Brittany… We will let you know as soon as she arrives.
The return of spring and the first shoots on the Customs Trail
« The return of spring and the first shoots on the Customs Trail » : 305€

From 4 March to 1 April 2010, Sunday night to Thursday, come and take advantage of the first rays of spring sunshine: a night for two people with breakfast at Château Richeux or Les Rimains cottage and two “Big selection from the bay” menus at the Coquillage restaurant, not including drinks.
  Spice bread powder Spice bread powder  
  Spice bread powder
This powder was one of my first creations and I kept it secret. Of course, it's ideal for spice bread and here I'm sharing Jane's recipe, but you can also use it with a veal roast, poultry or duck, by adding it to the juices right the end of the cooking time.
For dessert, it's delicious with a compote of apples, pears or pineapple, with flambéed banana or simply in an apple tart...
 
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A big thank you to our winemaker friends whose work expresses the land and its life... Return from India The renewal of Land and Sea at the Coquillage, the restaurant of Château Richeux The return of spring and the first shoots on the Customs Trail Spice bread powder