The chef, pays tribute to Pas-de-Calais fishermen by using ingredients such as scallops from Boulogne-sur-Mer, Etaples bass and other fish and shellfish from the North sea, "because the currents in those waters make the fish hardier and this enhances the quality of their meat." You can savour Meurin's creations in our two glass-roofed restaurants and learn the tricks of his trade by taking part in one of his cookery classes.
Menus 90-250 EUR s.i. Carte 130 EUR s.i.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Gourmet restaurant: Monday and Tuesday.
Hotel/Gourmet restaurant: first two weeks of January and first three weeks of August.
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.