Tel: 33 2 47 52 11 01
Concierge.com's insider take:
The dining halls in this 16th-century château are done in shades of chocolate and beige, with hardwood floors and old gilded mirrors above marble fireplaces. The wines, from Vouvray, work their way into the regional cuisineserving as the cooking medium, for example, for the duck foie gras. You might also find ravioli filled with smoked eel and celery mousse, chunks of monkfish roasted on skewers with Dublin Bay prawns, and for dessert, a poached pear served with lemon cake. All of it is elegantly presented, in a manner befitting a château.
Open Tuesdays through Thursdays 7:30 to 9:30 pm, Fridays through Mondays 12:30 to 2 pm and 7:30 to 9:30 pm, early March through mid-January.
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