"Aurelia at Castle Hill Inn is thrilled to announce its reopening on May 22, 2026, with reservations now available. This celebrated restaurant, known for its Forbes Five-Star status, is poised to captivate diners once again under the expert guidance of the new Chef de Cuisine, Quentin Diez."
"Chef Diez brings a wealth of experience from some of the world's finest culinary establishments. His impressive resume includes stints at Michelin-starred restaurants across France, including: Sous-Chef at Relais & Chateaux Restaurant Serge Vieira (2 Michelin stars); Chef de Partie at Relais & Chateaux Maison Lameloise (3 Michelin stars); Demi-Chef de Partie at Relais & Chateaux Le Vieux Logis (1 Michelin star)."
"With a foundation in classical French techniques, Chef Diez's cooking is described as thoughtful, playful, and refreshingly unpretentious. His passion for local ingredients and New England cuisine shines through in his innovative approach. Brian Young, Managing Director of Castle Hill Inn, said, "His background in some of the world's great culinary destinations brings a fresh, global perspective to our regional cuisine.""
"Under Chef Diez's direction, diners can look forward to a refined menu that emphasizes seasonal, contemporary New England cuisine. Some standout dishes include: Local Lobster: Glazed green asparagus, and nettle soup; A Tribute to Spring: Confit lamb leg with first wild watercress foraged from Castle Hill's forest; Hidden Squid: Stuffed white semolina, showcasing the chef's creativity and skill. The six-course prix fixe menu will offer a curated dining experience."
Aurelia at Castle Hill Inn reopens on May 22, 2026, with reservations available. The restaurant is known for Forbes Five-Star recognition and will operate under the guidance of Chef Quentin Diez as Chef de Cuisine. Diez brings experience from Michelin-starred French restaurants, including roles at Relais & Chateaux Restaurant Serge Vieira, Maison Lameloise, and Le Vieux Logis. His cooking is described as thoughtful, playful, and unpretentious, grounded in classical French techniques and shaped by local ingredients and New England cuisine. The menu will feature seasonal, contemporary New England dishes such as local lobster with green asparagus and nettle soup, confit lamb leg with wild watercress, and stuffed white semolina with hidden squid, served as a six-course prix fixe experience.
#restaurant-reopening #chef-quentin-diez #seasonal-new-england-cuisine #forbes-five-star #prix-fixe-menu
Read at Food & Beverage Magazine
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