L’Échiquier de Tilly – Restaurant at Château de Tilly
The restaurant is located in the Château. Breakfast, lunch and dinner are served in the Salon François 1er.
We would like to inform our guests that pets are not allowed on the estate.
Seasonal cuisine & local produce
To underline our roots in the Normandy region, we offer you a tasting of a local menu that respects the seasons and the region.
We'll be delighted to let you sit at Chef Nicolas COSNARD's table. His good humor and savoir-faire will seduce your discriminating palate.
Menu and A la Carte
The menu changes every two months or so to reflect the seasons.
It is also possible that the menu will be adapted according to producers and arrivals,
INPUTS
Tataki de thon rouge finement tranché, sésames dorés, verdurette d'épinards.
Thinly sliced red tuna tataki, toasted sesame seeds, baby spinach.
Tomate bio et fromage de chèvre de Marcouville, sorbet huile d’olive et vinaigrette au miel, basilic.
Organic tomato and Marcouville goat's cheese, olive oil sorbet, honey and basil vinaigrette.
Foie gras mi-cuit des landes à la fève tonka, brioche grillée, tartare de mangue.
Semi-cooked foie gras from Les Landes, France, tonka bean, toasted brioche, mango tartare.
V-Foccacia maison, tempura de carottes, caviar d'aubergines, mozzarella cerise.
V-Homemade focaccia, carrot tempura, aubergine caviar, mozzarella.
V-CAN BE PREPARED VEGETARIAN
PLATES
Gnocchis fatto a mano, asperges vertes, oeuf parfait bio, parmesan affiné 30 mois.
Handmade gnocchi, green asparagus, organic soft-poached egg, 30-month aged Parmesan.
Le Tartare signature, filet de boeuf normand, oignons marinés, câpre à queue, cornichons, persil haché, jaune d’oeufs, nems de purée a l’huile de truffe blanche. (+ 8 € en menu)
Signature Steak Tartare, Norman beef fillet, pickled onions, capers, gherkins, chopped parsley, egg yolk, mashed potato spring rolls with white truffle oil.
Aubergine grillée au parmesan, anchoïade, basilic marseillais, pickles de radis mentholés.
Grilled eggplant with Parmesan shavings, anchovy dressing, fresh Marseille basil, mint-pickled radishes.
Magret de canard de Monsieur Durand, tian de légumes bio, poivre du Congo sauce vierge.
Duck breast by Monsieur Durand, organic vegetable tian, Congo pepper, virgin sauce.
**CAN BE PREPARED VEGETARIAN / VEGETABLE AVAILABLE
Cheese Plate
Cheese Plate
DESSERTS
Tartelette aux fraises, ganache chocolat noir et vanille bourbon de Madagascar, boule glacée du moment.
Strawberry tartlet, dark chocolate ganache, Madagascar Bourbon vanilla, seasonal ice cream.
Parfait glacé façon Dubaï chocolate, coulis framboise et framboises fraîches.
Dubai chocolate-style frozen parfait, raspberry coulis and fresh raspberries.
Le macaron du château double sensations, garnis pâte d'amandes, vanille bourbon et touche glacée, gel noix de coco.
The Château's signature double macaron, filled with almond paste and Madagascar Bourbon vanilla, served with an iced touch and coconut gel.
Quartier d’ananas poché au sirop léger mentholée et verveine, mélange gingembre et citron, sorbet basilic.
Poached pineapple wedge in a light mint and verbena syrup, ginger and lemon infusion, basil sorbet.
TILLY DESSERT MENU DESSERT DISH €36
TILLY MENU STARTER STARTER MAIN COURSE €41
PRESTIGE MENU STARTER MAIN COURSE DESSERT €49
GASTRONOMIC MENU - €135
Les impressionnistes en 6 tableaux
Merci de préciser que vous souhaitez ce menu lors de votre réservation.
LA PALETTE D’ENTRÉES
Les Nymphéas – Le nénuphar (Monet)
Œuf parfait bio, crème de jeunes pousses d’épinards, brunoise de légumes issue du maraîchage.
Le Jardin de l’artiste (Monet)
Asperges vertes et wakamé bio, citron confit au sel, écume de lait d’amande.
EXPRESSION
“Madeleine de Proust”
Sorbet clémentine et verrine alcoolisée
L'HÉRITAGE ARTISTIQUE
Paysage marin aux Saintes-Maries II (Van Gogh)
Filet de Saint-Pierre de nos côtes, façon meunière, tapis des profondeurs au citron confit.
LE CRÉPUSCULE FLAMBOYANT D’ÉTRETAT
Étretat, soleil couchant, 1883 — Claude Monet
Ganache de camembert au lait cru, paprika fumé, encre de seiche, toasts grillés.
TABLEAU FINAL
La Nuit étoilée (Van Gogh)
Biscuit amandes, croissant de lune, sorbet citron pané aux amandes, curaçao orange amère, tuile d’arbre au charbon végétal, gel de citron kalamansi.
The ideal setting for your special events
For a romantic evening, a christening or a birthday.
DINING IN A HISTORIC BUILDING.
The restaurant is located in the Salon François 1er of Château de Tilly. The cuisine offers a local and seasonal experience. We can cater for events up to 120 people. Beyond that, we work with our partner caterers who share our desire to do things right.
For birthdays and other events, a cake can be prepared in place of the à la carte desserts for groups of 10 or more (please reserve 4 days in advance):
- Le Château: Chocolate cookie, milk chocolate crunch and dark and white chocolate mousse.
- Le Pressoir : Cookie Joconde Creamy green apple Madagascar vanilla ganache.
- L'Orangerie: Lime zest sponge cake, light lemon cream with raspberry coulis.
- Le Fraisier du domaine: (April to September) Fresh strawberry almond cookie, light Madagascar vanilla cream.
- Pistachio strawberry version of Le Fraisier du domaine. Other assortments available
- L'Écureuil du parc: Crunchy hazelnut cookie from L'Écureuil praline mousse.
- Le Tilly: Crunchy chocolate peanut ganache with milk chocolate and salted butter caramel coulis.
We have a terrace facing the château
On warm summer evenings, the terrace is at your disposal.
The estate boasts 12 hectares of parkland and a vast 800 m2 terrace.
The parkor the sweetness of green and nature.
A gourmet break in our Salon Louis XII.
The Château and its cuisine will enchant you.
A sweet break? Enjoy one of our precious local apple juices, homemade hot chocolate, coffee or exotic tea accompanied by our sweet chess board.
Looking for an aperitif? Discover our house cocktails and our aperitif chess board.
All in a relaxing atmosphere.
An upright piano is available.
Children's menu
MAIN COURSE : Fillet of poultry or white fish with gravy.
Choice of topping: roast potatoes or candied carrots
DESSERT : Moelleux au chocolat or Coupe deux boules deglace
A word from the Chef
Chef Nicolas Cosnard and his cuisine will delight you.
Since completing his training, Mr. Cosnard has never stopped learning and traveling throughout France. From the Côte d'Azur to the Dordogne, via the Alps, he is now returning to his roots in Normandy.
A fervent defender of Normandy's terroir, he modernizes it thanks to his many experiences and travels. At the château, he is passionate about developing local, seasonal cuisine.
The "Impressionist Experience" menu was both a gastronomic and aesthetic challenge. Reservations required.
Access:
Where is Château de Tilly located?
Adresse: 43 allée de Tilly, 27520, Boissey-Le-Châtel, FRANCE
We are: Next to Bec-Hellouin and its abbey (10 min or 10 km), close to Bourgtheroulde and Bourg-Achard, and 18 min from Neubourg and the Château du Champ de Bataille (18 km), close to Rouen (35 km), on the road to Deauville (1 hour or 60 km) and the D-Day beaches or Giverny (80 km) and only 1 hour 20 minutes from Paris and 2 hours 30 minutes from Mont-Saint-Michel.
How to get to Château de Tilly
- By car: At the junction of the A13 and A28 motorways, you'll find us.
- By train: The nearest station is Bourgtheroulde Thuit-Hébert station TER line 852082 from Rouen Rive Droite station. Then take a taxi (10 min). We recommend booking in advance or taking a taxi from Rouen Station (35 min).
- Airport: 45 min from Rouen airport or 1h45 from Roissy-Charles de Gaulle.