Le Chateau sits high on a hillside in South Salem, New York, on the border of Ridgefield, Connecticut. Every detail of this classic and expertly crafted historic estate is in harmony with the traditional English plan. Generously proportioned windows provide memorable views of magnificent sunsets over the Hudson Valley.
The natural brick and stone exterior, richly colored interior of paneled chestnut, cherry and oak, hand-hewn woodwork, chestnut beams, grand staircases and cozy stone fireplaces offer the finest settings. The small, intimate dining rooms and grand banquet rooms provide elegance while terraces, formal gardens and a lush rolling lawns surround the magnificent manor to becon outdoor fun.
Le Chateau was the former home of the Reverend William S. Rainsford, built for him by his Warden, J.P. Morgan in 1907. The tudor-style manor, formerly named Savin Rock, was designed by the prominent architectural firm of Atterbury & Atterbury, progenitors of the Modern Movement.
After the Rainsford reign, Colonel Fredrick Sansome, former owner of Conyers Farm in Greenwich, often entertained White House dignitaries at Savin Rock.
Mr. & Mme. Yves Lozach of the Brittany region of France, came onto the scene in 1971. Having immigrated to the United States and arriving in New York City in 1949, they worked in their family's restaurant, The Café Brittany, for many years before they were able to purchase their own restaurant in New York City, which they named Coq au Vin. After 22 years in the City, they wanted a place in the country and were shown Savin Rock. The property needed extensive renovation and conversion to become a restaurant especially after years of disuse and misuse and even being inhabited by a commune of hippies. The task seemed daunting, but with Madame Lozach's persistence the area was rezoned and the Lozach's became the new owners of Savin Rock. After a couple years of restoring the building with the help of family and friends, the Lozach's opened Le Chateau in 1973.
Le Chateau is now operated by the second generation of Lozach's, Monique Jaffre Lozach, along with her daughter Lenaick Loil-Cea. Le Chateau has built a reputation for celebrating weddings, bar/bat mitzvah's, and other private and corporate events. The quiet countryside and the relaxing gardens provide an appropriate setting for an elegant dinner prepared by the chefs of Le Chateau who have garnered numerous awards for fine dining.
The restaurant serves French cuisine prepared by Executive Chef Andre Molle, whose award-winning creations of hot and cold hors d'oeuvres, appetizers, and dinner entrees are guaranteed to delight every palate. Patisserie Chef Remy Deyglun is known for the lavish dessert selection and delicious souffles. The restaurant is open for dinner every day except Mondays, it serves brunch on Sundays, and also provides wine tastings and other signature events.
Prep time: 15 minutes
Cook time: 60 minutes
|1 quart of chicken stock
1 medium onion sliced
1 half stack of celery minced
2 medium leeks (white part only) minced
|1 oz butter
2 lbs rough chopped pumpkin
1 tbsp sour cream
Nutmeg, cinnamon, salt & pepper
- In a heavy pot, sweat onion, leek, celery and pumpkin in butter over low heat.
- Stir constantly for 20 minutes to avoid coloration, cover with chicken stock.
- Simmer for 40 more minutes.
- Puree in batches.
- Add nutmeg, cinnamon, salt & pepper and sour cream.
- Adjust seasoning.
- Serve with cinnamon dusted croutons.