Japanese chef Takashi Kinoshita invites you to enjoy a meal in the elegant and refined setting of the château's authentic 19C Grand Salon – the epitome of classicism (moulding, giltwork and a fresco depicting an allegory of Love). His single set menu (which can be adapted to suit your preferences) is composed of a fine culinary symphony of French ingredients (some local), which are given a contemporary spin and imbued with the odd Asian touch: line-caught sea bass and Coco haricot beans (with a wonderful shellfish emulsion); lamb from Aube with Burgundy truffles.