20 years ago Stéphane ANDRIEUX started to reveal his culinary arts at Château de La Treyne.
A native of Perigord, born in Nontron, Stéphane prepared his first meals at Angoulême's Hotel Academy before he joined the brigades of great French chefs like Marc Meneau in Burgundy and Pic in Valence. It is, however, at the Lion d'Or at Romorantin that he found his true mentor, Didier Clément. Eventually, the student evolved to become his own master, developing his own culinary philosophy.
Inspired cuisine
from a seasoned chef
Inspired cuisine from a seasoned chef
20 years ago Stéphane ANDRIEUX started to reveal his culinary arts at Château de La Treyne.
A native of Perigord, born in Nontron, Stéphane prepared his first meals at Angoulême's Hotel Academy before he joined the brigades of great French chefs like Marc Meneau in Burgundy and Pic in Valence. It is, however, at the Lion d'Or at Romorantin that he found his true mentor, Didier Clément. Eventually, the student evolved to become his own master, developing his own culinary philosophy.
When he was offered the position of Head Chef in the kitchen of La Treyne in 1998, he was immediately drawn by the flavours of the region. His cuisine, which integrates the fundamentals inherited from gourmet Périgord and Quercy, is highly inventive and wonderfully mouth-watering.
"I love to reinterpret the regional cuisine by working with foie gras, Quercy lamb as well as pot au feu. I like dishes that excite the taste buds incorporating acidity and bitterness", the chef from the Lot states.
Very soon his culinary arts were acclaimed and recognised. In 2001 Stéphane ANDRIEUX was awarded his first Michelin star.
Since then, his presentation of foie gras has become an iconic dish, just as his green asparagus, raw and cooked on their pulp with truffle sauce and his balluchon of poached egg, slightly truffled.
Blue lobster and mullet, expertly prepared and delicately served, are featured on Stéphane’s menu.
As far as meat is concerned, the lamb ribs are the most beautiful homage to the ewes of Quercy, just as the beef from Aubrac or the milk-fed Corrèze veal.
Wild pigeon and ducks have the same culinary fate for the ultimate pleasure of gourmets.
The restaurant is open every evening from 7:15 pm. Lunch on Sunday and public holidays from 12:15 pm.
A native of Perigord, born in Nontron, Stéphane prepared his first meals at Angoulême's Hotel Academy before he joined the brigades of great French chefs like Marc Meneau in Burgundy and Pic in Valence. It is, however, at the Lion d'Or at Romorantin that he found his true mentor, Didier Clément. Eventually, the student evolved to become his own master, developing his own culinary philosophy.
When he was offered the position of Head Chef in the kitchen of La Treyne in 1998, he was immediately drawn by the flavours of the region. His cuisine, which integrates the fundamentals inherited from gourmet Périgord and Quercy, is highly inventive and wonderfully mouth-watering.
"I love to reinterpret the regional cuisine by working with foie gras, Quercy lamb as well as pot au feu. I like dishes that excite the taste buds incorporating acidity and bitterness", the chef from the Lot states.
Very soon his culinary arts were acclaimed and recognised. In 2001 Stéphane ANDRIEUX was awarded his first Michelin star.
Since then, his presentation of foie gras has become an iconic dish, just as his green asparagus, raw and cooked on their pulp with truffle sauce and his balluchon of poached egg, slightly truffled.
Blue lobster and mullet, expertly prepared and delicately served, are featured on Stéphane’s menu.
As far as meat is concerned, the lamb ribs are the most beautiful homage to the ewes of Quercy, just as the beef from Aubrac or the milk-fed Corrèze veal.
Wild pigeon and ducks have the same culinary fate for the ultimate pleasure of gourmets.
The restaurant is open every evening from 7:15 pm. Lunch on Sunday and public holidays from 12:15 pm.
Le Grand Salon
The dining room Louis XIII is classifed as a historical monument and is delightful in its majestic old world style. Two stories high with a huge fireplace with carved wooden surround that extends from floor to ceiling, the room has an ornate wood panelled ceiling, tall French windows and elegant furnishing. Each table and all the serving tables are set with candelabras. The evening sun shines in and the effect is extremely romantic.
The Green Lounge
A unique setting to have breakfast, with views of the formal French garden and the 300 year old cedar. The Lounge features a beautiful fireplace and antique furniture. It is possible to book the whole Lounge for a special private family lunch or dinner.
Our Terrace
You can have lunch or diner on the Terrace which overlooks the Dordogne river. With stunning views of the river, taking in nature as far as the eye can see, swallows flying over the river, avid sports people fly fishing and unforgettable sunsets, your meal cannot be but perfect.
Feedback from guests
A meal to remember
Wonderful, fairytale chateau with superb food and beautiful room. Staff were delightfully attentive and helped arrange canoe trip at short notice. The menu de degustation was inventive, stunning flavours and presentation, served on the terrace overlooking the river - wow!
AlisonR55 - July 2022 
