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Le Château de Beaulieu
(from) US$ 190.84
Property reopened on 12/06/2020.

Le Château de Beaulieu


Property reopened on 12/06/2020.

Le Château de Beaulieu (Pas-de-Calais)

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20 Rooms
“A gourmet’s paradise in Pas-de-Calais”
Maître de Maison - Marc Meurin
The Château de Beaulieu is an architectural gem with elegant facades and interiors in a romantic park, one hour from Le Touquet, between the Opal Coast and Belgium. The subtle balance of classic architecture and contemporary art makes this the perfect setting for what is one of the top restaurants in the region. Chef Marc Meurin pays tribute to Pas-de-Calais producers by using ingredients like Boulogne-sur-Mer scallops, Étaples bass and other fish from the North Sea. Meurin believes that “because of the currents in the nearby sea, the fish become strong and daring, which enhances the quality of their taste”. Savour his creations in two glass-roofed restaurants.
Le Château de Beaulieu

Unique in the world: The subtle balance of classic architecture and contemporary art.

Relais & Châteaux Traveler Rating
Based on 233 Relais & Châteaux certified reviews.
Read reviews
Graham C.
"Exquisite "
Delightful and attentive staff- relaxed atmosphere, very sociable house cat that escorted us on our tour all around the grounds. ... Read
Our services
  • Car park
  • Dogs accepted
  • Air-conditioned restaurant
  • Disabled access
  • Wine waiter
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Member Relais & Châteaux since 2007

1098, rue de Lillers
62350, Busnes
Tel.: +33 (0)3 21 68 88 88
Fax: +33 (0)3 21 68 88 89
Our commitments

Martin Roger, apprentice of the Michelin-starred chef Marc Meurin, took his inspiration from permaculture to create a new kind of aromatic herb garden during his final year of apprenticeship in the gourmet restaurant at Château de Beaulieu.

Permaculture borrows from ancient practices; mixing different plant varieties, raising beds to require little water and no cultivation of the land. Chef Marc Meurin has set aside for Matin Roger six plots planted with apple trees, pear trees and rhubarb to encourage agricultural diversification. Celery, chocolate mint, green and purple sorrel, verbena, basil... or even rare species such as pineapple sage or orange melissa are now grown on the hills. All these new varieties of aromatic herbs are used in the restaurant's dishes.