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Le Tilleul - Château du Theil
Colombian
A timber extension houses the restaurant at this château-turned-retreat, rebuilt by two childhood friends from the ruins up. The Colombian chef runs a modern kitchen with a South American lean, pulling herbs, vegetables, and trout from an on-site aquaponics greenhouse. The result is a menu that tastes like it came from exactly this place, which is rarer than it sounds.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Pan-seared trout
“hence the one side pan-seared trout, paired with beurre blanc and crunchy fennel.”
Michelin Guide
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