Château Blanchard
Chazelles-sur-Lyon, France
⭐1 Star
The Experience
From Michelin Guide
Set in its own grounds, this large 1920s property is inspired by the Italian Renaissance: hence the frieze on the façade depicting mythological scenes and the marble and mosaics. The elegant colonnaded dining room, meanwhile, sports a decor with a contemporary feel, with embedded lighting, comfortable armchairs and refined tableware. Two brothers manage this family business: sommelier Frédéric Roux and chef Sylvain Roux, whose delightful dishes showcase the finest ingredients: Breton lobster, black garlic madeleine and a fermented carrot jus; loin of local veal roasted with thyme blossom; frosted and poached apricot, rosemary financier and black olive. On the restaurant floor, Frédéric is on hand to give judicious recommendations from a magnificent wine list.
Unique Things
From Visitor Experiences
Italian Renaissance Inspiration in Architecture and Decor: Château Blanchard is uniquely housed in a large 1920s property inspired by the Italian Renaissance, featuring a frieze on the façade with mythological scenes, marble, mosaics, and an elegant colonnaded dining room with contemporary lighting and refined tableware.
Family-Run with Dual Expertise: The restaurant is managed by two brothers—Frédéric Roux, the sommelier, and Sylvain Roux, the chef—combining expert wine pairing with creative, high-quality modern cuisine that highlights local and seasonal ingredients.
Creative Dishes with Regional Flair: The menu includes unconventional combinations such as Breton lobster with black garlic madeleine and fermented carrot jus, and frosted and poached apricot with rosemary financier and black olive, showcasing originality and a celebration of Loire region flavors.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Château Blanchard in Chazelles-sur-Lyon include:
- Breton lobster: A prized seafood ingredient from Brittany, used to showcase the freshness and luxury of the region's marine produce in refined dishes.
- Black garlic madeleine: A creative use of black garlic incorporated into a madeleine, highlighting the chef's modern approach and depth of flavor.
- Fermented carrot jus: This ingredient adds an umami-rich, tangy note to dishes, reflecting a sophisticated fermentation technique.
- Loin of local veal roasted with thyme blossom: Emphasizes local sourcing and delicate herbaceous flavors, central to the restaurant's focus on regional quality.
- Frosted and poached apricot, rosemary financier, and black olive: A combination used in desserts that balances sweetness, herbal aroma, and savory olive notes, illustrating the chef's inventive palate.
These ingredients are significant as they represent a blend of local terroir, seasonal freshness, and innovative culinary techniques that define Château Blanchard's modern cuisine and Michelin-starred status.