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HÔTEL
CHATEAURENARD Hotel-Restaurant ** 05 350 SAINT VERAN "Wheres Roosters peck the stars " Tel:(33)492 458 543 Fax:(33)492 458 420 info@hotel-chateaurenard.com |
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" Table du Terroir 2001 to 2004 " "Table Gastronomique 2005 " |
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2005 |
| "Last year we lifted this chalet-hotel to 800 m above its usual height. The house is, in our view, always up to standards, mostly due to the smiling face and the kindness of its owner, Roger Merle. The cooking, based on mountain produce, is full of inspiration. And the perfectly well-kept rooms guarantee you a successful holiday. Magret of mullard duck with red fruit - veal chops poêlés with aubergine caviar - iced genepi soufflé... | |
| 2004 | |
| A chalet-hotel at a height of 2800 m, in the Queyras Regional Nature Reserve. Nice big rooms, with views either of the church and clock tower, or of the ski runs; carefully concocted menus, classical and yet innovative, based mainly on mountain produce. Creamy soup of nettles from the summer pastures, cheesy croutons, fillet of féra (freshwater lake fish) in white sauce, stewed fenil, young rabbit with prune and smoky bacon stuffing; |
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Champerard 2005 Guide and Peugeot Guide "The highest chalet-hotel in the highest European commune, where roosters peck the stars": you are at a height of over 2 000 m, and Chateaurenard just happens to organise weekends - exactly what you need to recharge the batteries. Just picture it. Looking down over the village and the valley, from the terraces, the restaurant and the rooms, you've got one of the most fabulous views of the Queyras, surrounded by luscious, blossoming mountain pastures, in perfect peace, with only the sun to keep you compagny. Un-ending walks out in the fresh air, then going back to the warm family atmosphere, - the chalet's trademark - a piano, books in the lounge, a fire in the hearth to redden your cheeks in the winter and the good, healthy, cooking made from local produce, which combined with the rest is bound to put you in a lasting good mood: aubergine and garlic gateau, petite ratatouille, tomato and basil sauce, pesto (sauce based on basil and parmesan cheese) gateau, creamed soup of nettles from the summer pastures, raclette cheese croquants, red mullet in flaky pastry, Nyons tench with purée, roast lamb flavoured in Queyras genevrier, veal picatas with aubergine caviar, jugged pork with blueberries, parmesan cheese polenta, caramel cream with wild thyme and home made sponge-cake, crepes flambées in hysope liqueur with candied larchtree blossom. Come Summer, come Winter, you will feel something like the king of the world, in such an isolated place, surrounded by such beautiful, peaceful landscapes, where only can be heard, from down in the valley, the distant village churchbell. All this makes the chalet a rather unique place, just as you imagined couldn't exist any more. |
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Pudlo Guide,France 2004 Standing by itsself at the foot of the ski slopes, this alpine chalet-castle looks down upon the village, of which there is a superb view from the terrace and the rooms. The latter have been organised for a week's stay or longer. There is a wide range of cooked food: a daily speciality or a snak chic at lunchtime, to be enjoyed out in the sunshine. Creamy nettle soup, duck ballotine with figs, féra (freshwater lake fish), in white sauce, saucisse aux choux (home made sausages with cabbage mixed into the meat), warm sponge-cake with blueberries, all are proof of the spark of inventiveness to be found here. A warm welcome and nice prices. |
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