Hotel La Cheneviere
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Welcome to our four-legged customers 🐾🐾
We woof welcoming our four-legged friends!
Thanks @nanook_the_nicebear for the pic!
At Le Botaniste, our bartender Thibault constantly renews the cocktail menu and seeks to highlight “old forgotten spirits”, as he puts it.
His "La Madarine" cocktail is composed of Lillet blanc, Pampelle, Angostura orange bitter and Mandarine Napoléon liqueur, an exquisite and balanced blend of mandarins and refined 10-year-old cognac, created in the early 1800s and for Napoleon himself. even.
Thanks to the cocktails, we discover the origin of our traditions!
🍸 At Le Botaniste, our bartender Thibault continuously renews the cocktail list.
He particularly likes using “old forgotten spirits” as he calls them. His cocktail “La Madarine” is made of Lillet blanc, Pampelle, Angostura orange bitter and Mandarine Napoleon: an exquisite, well-balanced blend of mandarins and refined 10-year-old aged cognac, created in the early 1800s and for Napoleon himself!
That's what we call knowledgeable drinking. 🍸
Admire the view, the trees and the clouds.
☁️🌳
Admire the view, gaze at the trees and the clouds.
Sunbeams in the morning!
☀️💛
Morning sunshine!
Le Petit Jardin opens tonight!
💫 @lepetitjardinnormandy
Our bistro restaurant Le Petit Jardin reopens tonight. See you soon!
Cider apple tatin cabbage, a dessert from @red_symon at the Botanist 🍏
Crispy cabbage with caramel chips, vanilla cream, raw cider apple compote, tatin jelly and cider reduction.
Simon uses here the "Patte de Loup", an old variety of apple grown by Pierre Vandaële, our market gardener.
The Apple Tatin Cider Chou, a dessert by @red_symon at Le Botaniste.
Pastry chou coated with caramel, vanilla cream, apple and dry cider compote, tatin jelly and a cider reduction.
Simon uses the "Patte de loup" (the wolf paw), an ancient French apple variety, grown by Pierre Vandaële our market gardener.
We wake up gently to start the week off right!
Start the week off right by waking up here!
Stewed beef cheek, buckwheat cromesquis, bread marrow and tuberous vegetables: a dish on the new Botaniste menu by Didier Robin and Hugo Genty.
Hugo tells us about this dish: “I don't try to make modern cuisine, but always traditional and gastronomic with an innovative touch.
Like beef, for example, I want to prove that you can work all the parts of the animal in a gourmet kitchen and not only serve tenderloin. Here we will serve the cheeks in a pot au feu, a typical brasserie dish but revisited. » Ox cheek in a pot au feu with buckwheat cromesquis, bone marrow on toast and root vegetables: a main on the new menu at Le Botaniste by Didier Robin and Hugo Genty.
When describing the dish, Hugo explains that “Modern cuisine doesn't interest me. Instead, I respect traditional gastronomy but would like to add a touch of innovation to it. With beef, for instance, I'd like to demonstrate that every part of the animal can be used in fine-dining and not simply the filet. Here, we also serve the cheeks as a pot-au-feu, which is usually a typical brasserie dish, which we've revamped and elevated.”
There is something new at La Chenevière and we are proud to present our Chefs to you!
Didier Robin, our Head of Kitchens, will now work with the complicity of Hugo Genty, promoted to the new Deputy Head of the Botanist.
“I wanted to return to a gourmet kitchen and I am happy to work alongside Didier.
I appreciate his attention to products and producers. There has always been an ecological sensitivity and desire on the part of La Chenevière, with the creation of a vegetable garden already in 2010 and the first hives in 2012. I remember the first dish I worked on at the Botaniste: steamed baby leeks with a truffle vinaigrette.
I thought it was nice not to transform and distort the product, to make it a star on the plate. This is what immediately appealed to me about this establishment. I was trained by Didier, I will stay in the same logic by bringing, I hope, a few novelties.
Hugo will give way to François Pelletey at the Petit Jardin, which will open on March 10.
François, the very last member of the team is a young Norman who trained in several establishments in France but also in Montreal. He is currently working on the new Petit Jardin menu and wishes to follow in Hugo's footsteps by offering simple, good and seasonal dishes with vegetables from our permaculture.
We will send you his card very soon!
We have some exciting news!
We are thrilled to introduce you to our wonderful chefs! Didier Robin, our Chef Director, will be working together with Hugo Genty, the new Head Chef at Le Botaniste.
Rest of caption in comments!
We are open !
The teams of Chateau la Chenevière and Botaniste are pleased to welcome you again. 💫 We are open! Chateau la Chenevière and Le Botaniste's team are incredibly pleased to welcome you all back!
A good hot bath to start the week off right!
🛁 A nice hot bath to start the week off right.
Thanks @victoriachmel for the pic
Météo France announces blue skies for our reopening next Wednesday ☀️
The weather forecast is predicting blue skies for our reopening next Wednesday!