From your arrival to your departure, we take care of the complete organization of your reception or your seminar and bring you our “savoir-faire”: the art of hosting.

As soon as they come through the gates of of honor, your guests will be dazzled by the majesty of the place while on the lawns hunting horns resound! Welcome inside!

In the Grand Salon, glass in hand, or if the weather allows it in the terraced gardens, the Marquis de Brissac will welcome you all and tell you the story of his family and his 600-year-old residence. At the end of the welcome cocktail, the group will take a private tour of the monument and explores this fabulous castle called "The Giant of the Loire Valley".

Bedchambers, gallery of portraits or tapestries, furniture and paintings, painted ceilings and chandeliers from Venice evoke with emotion the history of a collection patiently gathered over the centuries and of an ancient life that continues today.

What a surprise when you will enter the Belle Époque theater, built for a Marquise who was a music lover and who hosted in its time a famous music festival "The autumn evenings of the castle of Brissac".

Then, under the benevolent eyes of the family portraits, warmed by a monumental wood fire, your guests will gather around a table beautifully decorated the table beautifully decorated with fresh flowers and enjoy a delicious dinner, served by candlelight and prepared by a chef from Angers.

Equally unforgettable will be the memory of leaving the building returning one last time to see the monumental facades illuminated in the night.

Menu suggestion

Menu du roi Louis XIII, hôte du château en août 1620

Flûte de cocktail “Fragonard” (Cointreau, Passoa, jus de pamplemousse rose)
accompagnée de 2 croustines par personne

Entrée

Coulibiac de sandre et saumon à la Moscovite au coulis d’Oseille (chaud)
Brioche avec farce composée de sandre, saumon et champignons du Saumurois

Plat chaud

Filet mignon de Veau agrémenté d’une guirlande de légumes sucrés, salés et foie gras .
Ce plat de viande est présenté à l’image d’une « nature morte » avec sa viande et son accompagnement joliment disposé,
évoquant les cornes d’abondance dans la peinture du XVII siècle

Fromage

Composition de grande saveur qui associe dans la même assiette un Curé Nantais chaud
sur pain d’épices et un St-Maure de Touraine accompagnés d’un mesclun croquant,
vinaigrette d’huile de Noix, beurre demi-sel et petit pain au noix et raisin

Dessert

Pour terminer le repas nous vous proposons de découvrir trois spécialités angevines à travers une trilogie
associant un Crémet d’Anjou, un Macaron au Quernon d’Ardoise et un Parfait glacé au Cointreau

Café

Eaux minérales

Sauvignon blanc “Domaine de Ste Anne” et Anjou rouge “Château de Brissac”

Please choose a single menu for all guests (except special diets). All our tables are decorated with flowers and candles.

Reception rates

Our rates are only communicated after receiving a request made using the form below.
Minimum size of a group 10 people, maximum 300 people.

For any ask, write us.

chateau-brissac-reception-invitation