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.
An original idea : Enjoy an exquisite candlelight meal in the medieval kitchens close to a gigantic log fire.
Its monumental fireplace and its impressive log fire, its massive vaults and its paved floor, give this room a unique "cachet". Perfectly suited to accommodate a group of 10 to 50 people for a business lunch or dinner, the medieval kitchens offer an authentic and memorable experience.
Menu of King Louis XIII, host of the castle in August 1620
“Fragonard” cocktail flute (Cointreau, Passoa, pink grapefruit juice) accompanied by 2 « croustines » per person.
Pike-perch in its pastry with a delicate sorrel sauce
Tender veal steak with a garland of sweet, savory vegetables and foie gras.
Thin slices of Tomme d’Anjou on a bed of crispy salad with its walnut dressing
Discover Angers specialties: « Crémet d’Anjou » with raspberry coulis & pieces of « Caramandes » chocolates
White & Red Anjou wines from Brissac's cellars
Please choose a single menu for all guests (except special diets).
All tables are decorated with a flower arrangement and candles.