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"My cuisine? Above all, there's respect for the produce, lightness, notes of travel...
My gastronomic world has to reflect my personality: discreet, determined, generous, seeking to bring happiness to every guest to make them remember their stay in our hotel. "
Menus 78-160 EUR s.i. Carte 130-140 EUR s.i.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Hotel: dinner from Sunday to Wednesday (from the beginning of October to the end of May) (low season), dinner from Sunday to Tuesday (from the beginning of June to the end of September) (high season). Gourmet restaurant: lunch from Monday to Friday and dinner from Sunday to Wednesday (from the beginning of October to the end of May) (low season), lunch from Monday to Friday and dinner from Sunday to Tuesday (from the beginning of June to the end of September) (high season).
Located near to Lunéville in eastern France, Adoménil is a French château with subtle, modern touches. Here, Michelin-starred chef Cyril Leclerc creates adventurous, gourmet cuisine with a thoroughgoing emphasis on fresh organic products—the majority sourced from the surrounding area in Lorraine.
The hotel has kept bees for some forty years and its orchards contain apples, figs and nuts, as well as plum trees, whose fruit is used extensively in desserts in August and September. Lunéville’s market gardens are well-known in France, and the château works in close partnership with two organic suppliers within a 10km radius to source seasonal fruit and vegetables. A local charcutier, in nearby Dombasle-sur-Meurthe, provides breakfast ham, and pigeon is supplied weekly by local breeder, Thierry Laurent. All fish and seafood are seasonal and sourced according to criteria for ocean protection.