Lockdown? Curfew? When you stay at Campanile, travel with peace of mind and we’ll take care of your appetite. Our hotels have all been designed with you in mind and all have restaurant solutions to offer you. Enjoy your carefully prepared meal in the quiet of your room if you are staying with us, or take advantage of our take-away offers if not. *
Before being able to enjoy our all-you-can-eat buffets once again, we offer you a full breakfast which can be picked up at the reception desk. This full breakfast includes a hot drink, bread and pastries, fruit juice, compote or fresh fruit and yogurt, and will allow you to get your day off to a good start. Do not hesitate to get in touch with your hotel for more information on what we offer.
Vegetable soup or zucchini crumble, chicken fillet with morels or curry shrimp sauce, vegetable lasagna or duck parmentier, tarte tatin or chocolate mousse... And many other choices, prepared to order. Let our creativity surprise you!
Choose between four starters, four main dishes and four desserts that our chef will whip up based on his inspiration for the day.
Our restaurant team has selected original and innovative recipes, prepared by an artisanal canning group in Brittany. The products are seasonal, sourced from a local supply that guarantees the freshness and quality of the raw ingredients used.
Snacks, pick-me-ups and drinks are available for self-service anytime in our 24/7 “mini-comptoirs”: sandwiches, sweets, and more.
1. Prepare the vegetable broth and bring to the boil.
2. Peel the butternut squash, cut it in half, remove the seeds using a spoon. Cut the squash into cubes.
3. Peel and chop the onion. Crush the chestnuts.
4. Heat the olive oil in a dish or large saucepan. Sweat the onion. Add the butternut squash cubes and brown them quickly.
5. Season to taste.
6. Pour in the broth (it must reach the level of the vegetables) and bring to the boil.
7. Once it is boiling, lower the heat, cover the dish and let it cook for about 20 minutes: until the pieces of butternut squash are cooked (a fork or the tip of a knife should sink easily into the squash).
8. Add the chestnuts once it is done cooking (putting aside a few chunks for dressing). Then remove from the heat, mix everything in a blender or use a hand blender.
9. Pour the cream into the soup. If your soup is too thick for your taste, dilute with a little boiling water.
Serve nice and hot, adding chestnut chunks on top, with bread croutons and cheese.
TIP: you can garnish your soup with aromatic herbs or spices (curry, Espelette pepper, nutmeg, etc.)