Château de la Treyne Relais & Châteaux

Quercy lamb, encased in a fragrant walnut crust, serves as the centerpiece of Stéphane Andrieux’s Michelin-starred tribute to the Dordogne terroir at Château de la Treyne. The chef’s philosophy is rooted in the quality of local products, from the black truffles of the Causses to the suckled veal of the region. The lamb is roasted to a precise pink, its richness balanced by a creamy potato gratin infused with morels and a concentrated Cahors wine sauce. A buckwheat crisp adds a rustic, toasted texture, while the aroma of roasted vanilla and lemon thyme drifts from the dessert courses. Technical perfection is evident in the pan-seared langoustines and the delicate beef millefeuille with duck foie gras. Each dish is a narrative of the landscape, presented with a refinement that matches the castle’s historic grandeur. The flavor balance is impeccable, ensuring that the noble ingredients are highlighted by the sophisticated, classical techniques.