Château de la Brûlaire

Chef Lucas Bahuon orchestrates a tasting journey within the light-drenched orangerie of Château de la Brûlaire, emphasizing a vegetable-forward philosophy rooted in the Mauges terroir. The experience begins with the delicate aroma of citrus-infused gravlax of Loire mullet, paired with foie gras and earthy beetroot extraction. Technical precision defines the silure de l'Erdre, served on a croustillant base with saline Neuvic caviar and a sharp sorrel condiment. Farm-raised rabbit is braised and served alongside smoky Loire eel and fennel in three distinct textures, creating a complex, layered balance of land and river flavors that redefines regional French cuisine.