Intentionally regional in flavour, the cuisine presented by the Castel-Novel
restaurant underlines the riches of the region, notably the truffle, foie gras,
poultry, veal from calves reared on the farm, and mushrooms.
In order to give these outstanding dishes their full flavour, Albert Parveaux
and his chef, Patrick Bouloton have updated traditional recipes, as well as
preparing some original dishes
But just to get those taste-buds tingling, let us dip into the menu at random :
Creamy Boletus mushroom soup served hot, Plain duck foie gras with sweet and
sour figs, Truffle pastry with vintage port, Sol fillet with curly kale and
pig's trotters, Wild thyme panful piece of veal with vegetable from the autumn,
Pan fried duck foie gras escalope, Orange Armagnac liqueur souffle, Iced dessert
with walnut liqueur and hazelnut gateau, Chocolate dessert with caramelised
apple...At Castel-Novel, visitors revel in the flavours of Southwest French
cuisine, especially as it is complimented so well by the great wines of the
region : Cahors, Bergerac, Monbazillac and of course, the great vintage Bordeaux.