Le Castel: gastronomic restaurant at Les Planches-près-Arbois
Our approach to cuisine
With respect and love for fine ingredients, Chef Pascal Mathieu serves a different menu each evening. He places great value in giving diners a quality gastronomic experience and, with this in mind, he selects the finest ingredients the region has to offer.
All raw ingredients are processed at the restaurant and are mainly organic. The Chef uses no semi-processed products and works with local artisans who are passionate about their trade: Roland Gaillard for trout, Rachel Voisard for Bresse chicken, Antoine Morin for milk-fed veal and farm eggs… He also sources his fruit and vegetables from a regional producer.
The restaurant Le Castel serves special menus for various events throughout the year, such as the Percée du Vin Jaune (Opening of the Yellow Wine), Valentine's Day, Easter, Mother's Day and Saint Hubert's day, when you can dine to the sound of hunting horns.
A visual and culinary experience
Pascal Mathieu likes to provide a treat for the eyes as much as the taste buds. The Chef pays particular attention to the presentation of his dishes, which are as beautiful as they are delicious.
The cuisine is both traditional and creative, and offers a chance to taste the Jura's superb specialities, such as Bresse chicken and morel mushrooms in yellow wine sauce.
For Sunday lunch, from Easter to the end of August, you can try the delicious regional menu, which is created according to the Chef's inspiration and seasonal finds at the market.
The wine menu
The wines are carefully selected and the head waiter will be delighted to recommend wines that will bring the best out of each course of your meal.
The menu offers a fine selection of wines from the Jura and elsewhere, including some Premiers Grands Crus Classés (top-ranked first growths), as well as organic, biodynamic and natural wines.