at Château Belmont, champagne and fireworks

In the kitchens of Château Belmont, a stone's throw from La Tranchée, chef Léopold Fleuriou has been in the kitchen since yesterday morning, Monday December 30, 2024. The sauces to make, the puff pastries to prepare… The one who has been in charge of the restaurant for a year and a half doesn't want to leave anything to chance. “The 31st is a marathon day, there are so many things to do. We don't want to disappoint our customers. »

Lobster and beef Wellington ravioli

This evening, 125 guests are expected at the table of the restaurant of the four-star hotel. “We are going to push the walls”, concedes Ala Socolovschi, the director. “For the first time, we are going to install tables in the glass roof. This is one of the most beautiful spaces in the hotel. » Enchantment has taken over this small living room since the installation of a blue and silver Christmas tree.

Complete in just three days

As with Christmas, the reputation of New Year's Eve at Château Belmont is well established. Reservations opened in October. “In three days, the restaurant was full. We have a long waiting list, but we have few cancellations. » Half of the customers welcomed this evening have already spent New Year's Eve at the castle. Faithful mainly from France. “On the 31st, we mainly have Parisians and even people from Tours who are looking for a change of scenery. »

Couples, mainly, who will spend the night at the hotel (“70% of customers”) and are looking for a magical setting to celebrate the arrival of the New Year. “We try to make people dream all year round, but tonight, we really want to pamper them,” underlines Benjamin Audet, restaurant manager.

A challenge prepared well in advance. “We started thinking about the menu this summer, confirms Léopold Fleuriou. We carried out several tests before deciding on the final dishes. » No caviar this year on the 31st menu, the chef sought to renew himself. “ My wish is to introduce people to noble products such as lobster or beef Wellington. »

With his three cooks, the chef also imagined a sea bass carpaccio with exotic fruits, a fillet of red mullet and a dark chocolate mixture, passion fruit to conclude in style… The unexpected on the plate, as in room.

In a black suit and bow tie – “or scarf” –, the nine waiters and waitresses will also be dressed to the nines. “We are going to offer a service in waves, with presentation of dishes. It's quite spectacular, assured Benjamin Audet. You see The Grand Restaurant, with Louis de Funès? It will be in this style. »

Beef Wellington will be offered by carving. “We have around ten nets to cut in front of customers, this requires precision”assures the leader who trained his team.

The precise dinner will begin at 8 p.m. sharp. “A little before midnight, we invite guests to go out onto the terrace to enjoy a glass of champagne. » And admire the highlight of the evening: the fireworks fired from the 2.5 hectare park. “Since 2011, it has been a tradition, confides Ala Socolovschi. We are the only ones to launch fireworks in Tours. The entire restaurant team joins customers to celebrate the Happy New Year. »

The evening will continue with music with a jazz group. “It’s background music, we don’t offer a dance evening. »