"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 75-155 EUR s.i. Carte 125-140 EUR s.i.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Hotel: lunch from Monday to Friday and dinner from Sunday to Tuesday (from the beginning of September to the end of May), Monday and Tuesday (from November 1st to April 1st). Gourmet restaurant: lunch from Monday to Friday and dinner from Sunday to Tuesday (from the beginning of September to the end of May), lunch from Monday to Friday and dinner from Sunday to Tuesday (from September to April).
Hotel: from January 13th to 24th, from February 17th to March 28th, from September 20th to 30th. Gourmet restaurant: from January 13th to 24th, from February 17th to March 28th, from June 29th to July 9th.
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.