Dining at the Chateau
Dining is our passion here at Chateau Lagorce, and so we offer many options to help you find the perfect feast, worthy of your Chateau wedding, birthday or other celebration.
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Whether you wish to dine under the stars on the terraces with a sumptuous banquet prepared and serviced by our team, complete with our renowned local wines or an intimate dinner in the Louis XIV panelled dining room is for you - we can cater to your needs.
.We have wine caves, perfect for nibbles whilst you sip on our regions speciality tipples, a grand 150m2 reception room; that can seat up to 150, for a more magnificent formal affair and various pretty picnic spots throughout the grounds.
Chateau Lagorce boasts a stunning Louis XIV panelled dining room. Styled with lush blue and gold decorations this room emanates a regal but homely feeling that can comfortably seat 40. If you would like an American style formal rehearsal dinner, or just a scrumptious get together during the stay, the dining room fits the bill.
Whether you would like to use our team, have a chef in mind, or you would like to use our kitchens, the choice is yours. The possibilities are endless as we know that for every occasion, there will be the perfect marriage of menu and ambience.
To whet your appetite - a sample wedding menu
Starting with canapes:
Tartlets of ratatouille and quail egg, skewers of tomato and mozzarella, parmesan puff pastries, freshly marinated salmon on toast and tartlets of prawn and leek
Starters to choose from:
Individually baked camembert, a vegetable tartlet with a summer salad, cumin-scented vegetables with parmesan shavings, layers of tomato and aubergine served with goats cheese on an olive tapenade or a Lyonnaise salad.
Mains to choose from:
Duck confit with a mushroom sauce, individual gratin dauphinois served with roast carots and courgettes.
Beef bourguignon, gratin dauphinois served with roast carots and courgettes.
Coq au vin with gratin dauphinois, and fricassé of vegetables or
Filet mignon of porc, caramelised apple, apple and cider sauce, gratin dauphinoisand served with roast carots and courgettes.
To complete the feast:
French wedding cake or a croquembouche (a profiterole tower)
