Restaurant La Chapelle
an invitation to culinary decadence
The Restaurant La Chapelle will welcome you until October in 4 services: Friday and Saturday evening, as well as Saturday and Sunday at noon.
Our maximum reception capacity in La Chapelle with regard to government measures related to the spread of Covid-19 is 24 people.
Allow yourself to be charmed by the magnificent setting and the subtlety of the dishes at La Chapelle gourmet restaurant. Starred chef Olivier Valade presents his « masterpieces » in this magnificent and formal setting. The delicate aestheticism of presentation and the creativity of the chef make La Chapelle’s menu dishes sumptuous culinary delights.
For starters, we invite you to try our roasted royal langoustines with bok choy cabbage hearts, followed by lobster with a Montluçon beer glaze. For the final touch, allow yourself to be tempted by an intermingling of citrus fruits and Vichy pastilles. Enjoy the chef’s delicious and delicate creations, in which you’ll discover the authenticity of the region’s products.
We inform our kind clientele that an elegant outfit is required. Shorts, sneakers and flip-flops are not allowed.
Olivier Valade spent his childhood years between Auvergne and Limousin before beginning his career as a chef with several starred restaurants. After several seasons at the Moulin de l'Abbaye (1 star, Relais & Châteaux) in Périgord, he set sail, at the age of 24, to the Burgundy lands of Bernard Loiseau. There, he developed his notion of "simple cuisine that's never simplistic".
He then moved to Paris to work as a sous-chef at Hélène Darroze (2 stars, Relais & Châteaux), then at Le Divellec (1 star) before returning to Bernard Loiseau where he stayed for 4 years as Patrick Bertron's sous-chef.
Working as Deputy Chef at the starred restaurant "Le Magasin aux Vivres" in Metz in 2011, he moved to Brittany in 2013 to "la Maison Tirel Guérin", between Cancale and Saint-Malo, where he managed to find the establishment's lost star. This was the place where he was inspired to refine the "land-sea" aspect of his cuisine, which he still devotes himself to at Château Saint-Jean.
Restaurant Manager & Sommelier Chef
Jérémie Guiraud is a self-taught expert and had the goal of becoming a sommelier after instantly falling in love with the profession. Currently the restaurant manager and head sommelier at Château Saint-Jean, the 30-year old got his start in England. In 2011, he joined the starred "Lords of the Manor" in the west of England, where he was appointed head sommelier at the age of 23.
A graduate of the Court of Masters Sommeliers, and the Wine Spirit Education Trust, he then seized the opportunity to return to France at La Réserve de Beaulieu in 2016 at the Restaurant des Rois (1 star).
Since its opening in April 2019, Jérémie Guiraud has been an integral part of the adventure at Château Saint-Jean, and continues to evolve the wine list based on meeting with producers, all while ensuring that local Saint-Pourçain wines are featured.