Château Les Crayères

A veritable palace in which clients are treated as if they were kings. Spectacular architecture, high-class ambience, a breathtaking garden… a dream made reality.
At the rings is Didier Elena, a man who carried a great amount of responsibility while working with Alain Ducasse for 15 years in New York, Monaco, Paris and Tokyo. He has made the neoclassical style of his teacher his own, interpreting it with personality, dressing it with an intense gourmand feeling. Polished, academic creations with numerous elements, very complicated, succulent, satiating, in which the whole is greater than the sum of its parts, called upon to refresh the memory of historic gastronomy. Erudition, technique and effort behind every construction, spectacular assemblies are appreciated time and again. Intense, dense, copious dishes with great character, pleasing to both God and the Devil. In short, professionalism, enormous professionalism employed in the service of carnal pleasure.
The Norway lobster tartare with scallop carpaccio and watercress cream demonstrates the raw, fresh, immaculate nature of the shellfish, of exquisite quality, and the refinement of the sauces, delicate in their classicism. All the power of the chef is concentrated in the duck foie gras salad, pressed along with meat of the fowl and black truffles in a marvelous composition presented in two times and spaces, finished with another angelic, conventional adornment: artichoke brioche bread. The sautéed frog legs, served over a garlic confit cream tinged green with parsley, with slices of ham, curled potatoes, garlic crisps and separate frog legs in tempura… faultlessly delicious. The sea bass with black pepper is served with a precise doneness that intensifies its immense intrinsic qualities, accompanied by two succulent sides: a beet mille-feuille with smoked eel and sushi… ostentatiously topped with Iranian caviar. The Basque cod filet with its iridescent slices, immaculate and juicy, served with red pepper, beans, ginger and herb-vegetable cannelloni expresses a radical temperament with the complements contrasting the sharpness of the main ingredient. Superb for its nobility and staging, the roast squab topped with cabbage and glazed salmis juice, integrally composed to preserve its three identities. The dessert cart was exuberant, designed to please Gargantua and Pantagruel! Oh the chocolate tasting! Three shots and a dish – utterly magnificent.