Château d'Adoménil

In the heart of the Lunéville countryside, this charming little Classical château is nestled in wooded grounds. You pass through a solemn series of rooms that have lost none of their historical character: the wood panelling, parquet floors and open fireplaces are all still intact. The restaurant room overlooks the grounds. A few subtle baroque and contemporary touches brighten up this fabulous interior, which is in keeping with the chef's cuisine – traditional with modern touches. Previously a pastry chef, the talented and discreet Cyril Leclerc (who hails from Lorraine) loves beautiful produce. He treats it with respect – you only have to look at the accuracy of his cooking and flavours. Curated by his expert wife, who manages the restaurant floor, the wine list doesn't disappoint.

A Culinary Journey Through History

• Dining at Château d'Adoménil feels like a step back in time, with its beautifully decorated rooms that reflect the charm of the 18th century, enhancing the gastronomic experience.

A Dessert Extravaganza

• The restaurant is known for its unique approach to desserts, offering a spectacular selection of seven different desserts per guest, showcasing the chef's background as a pastry chef.

A Hidden Gem

• Despite its Michelin star and membership in Relais & Châteaux, the restaurant is somewhat difficult to find, requiring precise GPS coordinates for visitors, adding an element of adventure to the dining experience.

Signature Ingredients

• Saint-Jacques crues: Freshly sourced from the coast, these raw scallops are served with caviar royal d'Aquitaine Baeri, showcasing the restaurant's commitment to high-quality seafood and delicate flavors.
• Foie gras de canard: A classic French delicacy, prepared with precision and paired with lentils and a consommé of cèpes infused with ginger, highlighting the chef's skill in balancing rich and earthy flavors.
• Homard bleu: This blue lobster is featured in a dish with radish and miso soup, emphasizing the restaurant's focus on luxurious ingredients and innovative presentations.
• Jaune d'œuf bio: Organic egg yolk cooked at low temperature, served with chestnuts and walnuts, demonstrating a commitment to organic sourcing and refined techniques.
• Poitrine de pigeonneau "Terroir Lorrain": This dish features local squab, showcasing regional ingredients like potimarron and coing, which reflect the culinary heritage of Lorraine.
• DessertS: A unique offering of multiple desserts, including flavors like litchi and matcha, crafted by a chef with a background in pastry, ensuring a memorable and extravagant conclusion to the meal.