Château de Beaulieu's contemporary brasserie serves cuisine devised by chef Christophe Dufossé that embraces both the traditional and the modern. The setting is superb, and the top-notch dishes are meticulously prepared: tartare of royal sea bream, textures of Granny Smith apple and mascarpone cream; volaille de Licques (free-range poultry) and beetroot; "Signature by CD" choux pastries with dark chocolate, Bourbon vanilla and Arabica coffee... Barbecue on the large terrace in summer, simmered dishes in winter.