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Richard Prouteau, chef at Le Castellane

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LES ACTEURS : Richard Prouteau, chef du Castellane

An advocate for local produce and an ambassador for contemporary gastronomy in all its delicious elegance, Richard Prouteau has shared his culinary talents with visitors to Le Castellane, the Château Le Prieuré’s restaurant, since 2017. A portrait of a chef who transforms the French art of living into a treat for the taste buds.

THE CONTRIBUTORS: Richard Prouteau, chef at Le Castellane

Originally from Deux-Sèvres, Richard Prouteau grew up enjoying regional cuisine: delicious, plentiful and full of flavor. Richard’s passion for all things culinary began here on the banks of the Loire River with its fertile soil and its vineyards. Having worked at some of the culinary world’s best addresses in Paris and further afield (Le Jules Verne, Le Chiberta, L’Hostellerie du Chapeau Rouge and L’Auberge des Templiers, among others), he was awarded a Michelin star at Speltz in Luxembourg City and at Le Richelieu on the Île de Ré, before moving to the Château d’Artigny in Touraine. He joined the Château Le Prieuré in 2017 with a desire to infuse Le Castellane’s cuisine with real subtlety and finesse. Passionate about the French philosophy which puts gastronomy on a par with art, inspired by the property’s lavish décor, its Empire style and the gentle pace of life in the Loire region, Richard excels in creating elegant dishes which showcase the very best of local ingredients. Le Castellane’s menu focuses on dishes with regional origins: white asparagus grown by Monsieur Poupard, organic eggs from Deux-Sèvres, aged cheese from the cheesemonger in Louzy, Mouliherne snails. With his resolutely French style and total technical mastery, he takes guests on an immersive culinary journey. Mouliherne snails with buckwheat pancakes, seared foie gras with oysters from Île de Ré: his dishes have a typically French taste while daring to combine sophisticated flavors. Roasted piglet from the local region, onion jus with coffee and smooth piquillo purée add an audacious touch to subtle creations. The chef’s focus on the French art of living is clear to see with the dessert menu: Cointreau soufflé and cherries poached in wild cherry liqueur.

THE CONTRIBUTORS: Richard Prouteau, chef at Le Castellane

Richard Prouteau is passionate about preparing dishes which are both exquisitely elegant and deliciously sophisticated. Precise, subtle and gourmet: his cooking transforms the French art of living into a delightfully delicious experience.

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