CHEF
After a tour of France working in many different restaurants including Chef for Michel Trama, Pascal NEBOUT began as Head Chef at the Chateau de l'Yeuse. His cuisine is an original blend of land and sea, highlighting our excellent local dishes... with a different menu every season, Pascal NEBOUT likes "to awaken the customer's every sense" - if the customer feels good - he will eat well... A mixture of Mediterranean, Champenois, Charentais and Gascon influences, his cuisine is a festival of taste, incessantly renewed and revisited...
«Pascal Nebout, a young chef with excellent professional training, is clearly in the major league with his preparations which sing the charms of local produce, the famous "Rex du Poitou" rabbit, Cotinière bass, snails, Cognac and Pineau, classically inspired preparations executed to today's tastes, very well-presented, with well-balanced flavours that hit the spot.» Bottin Gourmand 2005 «This disciple of the talented Michel Trama thrills his guests with a cuisine highlighting, with elegance and lightness, regional products.» Madame Figaro - february 2004
A quick look at the set menus...
Set menu "Découverte" Canapés **** Snails, walnuts and country ham in a pastry crust, velouté of nettles from the banks of the Charente or Duck foie gras with Pineau des Charentes, Pineau bread **** Roast fillet of perch, Swiss chard and shallots with Charentais tannins or Untrimmed veal leg studded with olives, vegetables grilled with thyme **** Cheese trolley with farmhouse and goat's cheese from Poitou-Charentes **** Soufflé flamed at the table with Cognac or Grand Marnier or Spring strawberries, a light vanilla cream and thyme honey jelly **** Petits fours and chocolates (Including service, not including drinks)	Set menu "Dégustation" Canapés **** Dressed crab, a confit of tomatoes and artichokes on a slice of foccacia **** Oysters "spéciales n°2 de chez Papin" with a roast foie gras tart **** Cotinière monkfish, lightly smoked with Grande Champagne vine shoots, served with bacon and a potato confit **** Granita of the day **** Gâtine pigeon roasted in spice-bread butter, with a confit of early turnips and bitter cherries **** Cheese trolley with farmhouse and goat's cheese from Poitou-Charentes **** Iced "dice" with Grand Cru (Including service, not including drinks)
Our dishes are prepared with fresh produce and are therefore based on seasonal availability.
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CHATEAU DE L’YEUSE 65 rue de Bellevue - 16100 Châteaubernard - COGNAC Tel: 33 (0)5 45 36 82 60 - Fax: 33 (0)5 45 35 06 32 Booking : here The blog of Château de l'Yeuse's team

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