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28 september 2017

Junior Chef Cooking Classes

 

Junior Chef Cooking Classes with Chef Julien Lefebvre

It’s never too early to educate young palates and develop the desire to try new things!

Chef Julien Lefebvre opens his kitchen to children (6-12 years) during special cooking classes, a playful way to explore the joys of cooking, taste and develop the desire to try new things at home.

In the kitchen with the chef, they create a main course and a dessert, from a selection easy to reproduce at home.

Depending on the ages of the children and the chosen recipes, different themes will be covered: taste, mathematics, seasonality and culture, geography, plate dressing or safety in the kitchen.

The course is followed by a 30-minutes tasting.

In addition, young chefs enjoy access to Cordeillan-Bages outdoor swimming pool, before or after the workshop. A non-alcoholic fresh drink is offered, as well as a surprise gift !

  • Courses offered on Wednesdays and Saturdays, from 3:30 pm to 5 pm.
  • Up to 6 participants (children accompanied or not by parents).
  • Duration: 1hr
  • Price: €55 per person.

Kids and parents welcome!

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18 september 2017

An Encounter with Chef Sommelier, Arnaud Le Saux.

Chef Sommelier, Arnaux Le Saux

A native of Nantes, Arnaud Le Saux fell in love with wine while attending hotel management school.

« I did not know much about wine, I took an extra course on the topic, visited wineries, met producers, and never looked back ».

Since 2013, he is the head sommelier at Cordeillan-Bages. He designs the wine list for visitors who wish to discover the Bordeaux wine region.

With a wine-list of over 1,500 references, he offers Bordeaux Grands Crus, as well as a very fine collection of wines from elsewhere.

« I adapt to guests’ tastes, and always hold a selection of wines that I especially recommend. »

According to this wine lover, « a good wine is one that you want to savour again once you have finished your glass and a great wine produces a special emotion, and leaves a lasting impression ».

Attentive, always ready to explain wine in simple terms, and to talk to winemakers who he meets on a regular basis, Arnaud le Saux also creates food and wine matching in harmony with the Chef Julien Lefebvre: « A good food and wine match is based on balance. The wine must not alter the taste of the dish and the dish must not overpower the wine ».

Thanks to his expertise, the restaurant was selected finalist in the 2017 Tour des Cartes competition for the “Luxury Hotels and Michelin-starred Restaurants” category.

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July 2017

A NEW MENU AND A SECRET TO SHARE

 

Fillet of sea bass à la bordelaise with poivrade artichoke

In keeping with the beautiful weather, I wanted to create a menu highlighting emotion and the carefree joys of sharing fine summer food.
The menu makes the most of magnificent ingredients: melon from the nearby Charentes region, field tomatoes, Mediterranean red mullet, king prawns from Saint Vivien in the Médoc,  aged tomahawk steaks and, of course, the star of July: black truffles from Australia.
This is not to forget my famous sea bass with bordelaise sauce and poivrade artichoke that I suggest now preparing. Let's cook!

Fillet of sea bass à la bordelaise with poivrade artichoke

Ingredients: serves 4
Preparation time: 30 minutes

1 sea bass
15 g fish bones
10 g butter
1 litre red wine
5 g aromatic ingredients
4 Prince de Bretagne artichokes
50 g butter
Salt and pepper to taste

Preparation for the bordelaise sauce:
Preparation time: 20 minutes
Material: a pan, a sauce ladle, and a conical strainer

Trim the aromatic ingredients (carrot, shallot, celery), drain the fishbones and cut them into small pieces.  Gently brown the bones in a pan with the aromatic ingredients for about 15 minutes. Add the red Bordeaux wine and cook for 20 minutes. Put through a conical strainer then add more wine, reduce to the desired consistency, and whisk in the butter. Set aside.

Preparation of the purple artichokes:
Cooking time: 6 minutes

Material: a chopping board, a paring knife, and a pot.

Cut down the top of the artichokes by a third and wash them under running water. Cut off the stem and tie the artichokes so that the heart stays whole during cooking. Blanche the artichokes for 5 minutes in boiling salted water.   Cool them down, drain them, remove the small central leaves and the inedible choke (or fuzzy centre), and set aside.

Preparation of the fillet of sea bass:
Cooking time: 20 minutes
Material: a chopping board and a knife

Scale the fish and remove the fillets, cut them into 120 g portions, and cook in grape seed oil at 46°C. Set aside and keep hot.

Finishing and presentation:

Arrange the artichokes in a deep serving dish, then add the sea bass and the bordelaise sauce. Serve.

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July 2017

There’s no better time to visit!

 

Cordeillan-Bages

The recent two-hour LGV Express train launch from Paris opens myriad opportunities to come discover the Medoc and its only Relais & Châteaux, Cordeillan-Bages.

Just North of Bordeaux, between the Estuary and the Atlantic Ocean, in the heart of the Pauillac vineyards, this peaceful family estate was repurposed as a charming hotel to welcome lovers of fine wine, great cuisine and preserved countryside. 

New room interiors decorated by Milan-based designer Anne-Monique Bonadéi and a new young executive chef Julien Lefebvre in charge of the renowned gastronomic restaurant. Cordeillan-Bages is a destination of its own, on the renewal.

In celebration of the LGV Oceane, Cordeillan-Bages introduces an irresistible offer to discover Julien Lefebvre’s cuisine and interpretations of the local terroir, laze by the outdoor pool and stroll through the gourmet village of Bages.

Discover the Oceane offer

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May 2017

Julien Lefebvre - the new chef at Cordeillan-Bages

Julien Lefebvre

Julien Lefebvre

Julien Lefebvre is grateful for his childhood in Normandy, inspired by the artisans of his family deeply rooted in the food-producing region where he found his calling.

Trained by Frédéric Anton at Le Pré Catelan, he pursued his prestigious career alongside Mathieu Pacaud at the Parisian restaurants Hexagone, Histoires and the recently reopened Le Divellec.

At 35, he has become the new Executive Chef at Cordeillan-Bages, in charge of the fine-dining restaurant and of the bistro Café Lavinal in the village of Bages.

Strongly committed to promoting the labor of local producers, he set out to meet them, to explore local ingredients and discover their gastronomic treasures (caviar from Aquitaine, white asparagus and strawberries from Saint-Laurent-Médoc, and oysters from the Bay of Arcachon). His menu at Cordeillan-Bages covers shellfish marinières, whipped cauliflower cream, contemporary soufflé with clams and curry, Venere rice with grape marc; confit turbot, pea Gibelotte, coriander decoction, Tempura barbell and Béarnaise sauce or braised sweetbread in a buckwheat crust, Jerusalem artichoke mousseline and jus gras flavoured with Arabica coffee.

A new menu to savour at the earliest opportunity.

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27 February 2017

Château Cordeillan-Bages welcomes a new Chef

Julien Lefebvre

Chef Julien Lefebvre, brings a fresh culinary perspective.

As of February 2017, Julien Lefebvre will oversee our restaurant, and all catering for the group Famille JM Cazes, including Café Lavinal, located just steps from Cordeillan-Bages, in the village of Bages.

Aged 35, and a native of Lisieux in Normandy, he worked under Frédéric Anton at Le Pré Catelan*** before Mathieu Pacaud recruited him as Executive Chef at Histoires**, Hexagone* and Le Divellec*.

Julien Lefebvre draws his inspiration from a profound respect for terroir and local produce, in a continuous quest for refined flavours.

Our gastronomic restaurant will open on Saturday, 15 April.

Reservations: +33(0)5 56 59 24 24

 

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23 January 2017

Château Cordeillan-Bages takes part in finest wine list competition

Cyrille Raymond, Philippe Faure-Brac, Rodolphe Wartel, Céline de Labrousse, Arnaud Le Saux

Château Cordeillan-Bage took part in the gala night held at the Maison Blanche restaurant on Avenue Montaigne in Paris to celebrate finalists of the"Tour des Cartes" - the first national competition for the best wine lists in France, organised by "Terre de Vins" magazines.

10,000 wine lists from all over France, 100 selected and 6 catégories

The aim of the first edition of the "Terre de vins" competition was to showcase and celebrate the French cuisine, which was declared World Intangible Heritage by UNESCO in 2010. For this unique event, thousands of wine lists from all over France were collected and examined by the panel of experts, according to 6 categories: wine bars, traditional restaurants, brasseries-bistros, fine-dining restaurants, starred and palace fine-dining restaurants, and restaurants that are part of a chain or group.

A panel presided over by Gérard Basset, Best Sommelier in the World, 2010.

Presided over by Gérard Basset, Best Sommelier in the World, 2010, the panel of experts scrutinised over 10,000 wine lists according to well-defined criteria (representativeness, originality, readability, user friendliness, value for money). Out of these, only 100 made it to the next round before being judged and divided into the 6 competition categories.

"From the Pyrenees to the Alsace and from the Lozère to Paris, our journalists have completed a veritable Tour de France to unearth the best of the wine lists that are worth a detour: those that you'll go out of your way for, those that will help you discover the best appellations and winegrowers, those that will delight you without breaking the bank", continues the Terre de vins article.

A modern restaurant in a 17th century chartreuse surrounded by vineyards.

The Château Cordeillan-Bages team is proud to have featured among the 18 finalists in the starred and palace fine-dining restaurants category.
Following two succeeding chefs, each garnered two-stars onsite, who forged the spirit of our home, we're delighted to welcome in February a new Executive Chef to endure the tradition and express his own vision of an inventive dialogue between haute cuisine and great wines.

Our sincere congratulations to Arnaud Le Saux, Head Sommelier at Château Cordeillan-Bages.

View the competition's big winners…

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14 April 2017

Cordeillan-Bages unveils its "Premium" rooms

Cordeillan-Bages, chambre premium

Cordeillan-Bages unveils its "Premium" garden-rooms at the heart of the vineyard

In 2017, the hotel of Cordeillan-Bages, located near Bordeaux in Pauillac (Medoc), introduces new « Premium » rooms in its chartreuse. Revisited by Idoine architectural firm and Milan-based interior designer Anne-Monique Bonadéi, the rooms offer a soothing atmosphere of contemporary elegance.

Natural light and open space

The rooms overlooking pine and verbena gardens at the heart of the vineyard in Pauillac, capture a more spacious and bright living area (32m2).

The on-demand switchable privacy glass separates the room from the bathroom with heated floors, built of Moleanos stone. An Italian-style shower faces the window without vis-à-vis. The architect uses the round iconic mirror, designed by Jacques Adnet circa 1950, and Danish lighting fixtures by Frandsen, to style the space.

chambre premium, Cordeillan-Bages

 

Inspired by the elegance of materials

Linen, leather, wood, blond stone and marble bring to the Premium rooms a comfortable atmosphere with modern and pure lines.

Tailor-made cabinetry in oak, with leather handles, extends over an entire length of one wall, whilst Italian fabrics by Dedar refine the headboard of the king-sized bed and the windows opening unto the garden.

A maison with an epicurean spirit

The decor of the rooms blends with the interiors of this Relais & Châteaux, home to an unusual collection of contemporary artworks by renowned artists – Pierre Alechinsky, Emilio Perez, Gérard Titus-Carmel, TAN Swie Hian or Antoni Tapiès – to name a few.

In the contemporary restaurant of this chateau dating back to the 19th Century, the cuisine crafted by Julien Lefebvre, bursts with inventiveness to reawake our senses. Its open terrace over the vineyard punctuates the home with an absolute charm.



Premium rooms at Château Cordeillan-Bages start from €349.

Select your dates here

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January 2016

"Global Best of Wine Tourism 2016": Lynch-Bages & Cie carries off the prize!

The network of Great Wine Capitals, united Thursday November 12th, at the Guggenheim museum in Bilbao, announced Lynch-Bages&Cie, the Grand Prize Winner from France, at their Global Best of Wine Tourism Awards 2016. 

Founded in 1999, the Great Wine Capitals Global Network is an alliance of eight internationally renowned wine regions – Bordeaux, France; Cape Town/Cape Winelands, South Africa; Mainz/Rheinhessen, Germany; Mendoza, Argentina; Porto, Portugal; Bilbao/Rioja, Spain; San Francisco/Napa Valley, USA and Valparaiso/Casablanca Valley, Chile.

A unique Bordeaux experience
The Cazes family has created a number of unique experiences under the name of Lynch-Bages & Cie which combine wine, history, culture and the French art of living. Among the unforgettable must-see features : Château Lynch-Bages and its historic vat-house, the Relais & Châteaux hotel Cordeillan-Bages and its 2 Michelin star restaurant, the cookery school, the picturesque village of Bages, the "personal winemaking" experience at VINIV. Excellence, authenticity, charm, elegance, hedonism and simplicity are part of the “voyage”. An array of unusual and tailor-made activities are also offered to visitors all year long: arrival by helicopter, classic-car rallies…
On November 12, Bilbao’s Guggenheim Museum was the scene of the 2016 international  ‘Best Of Wine Tourism’ awards ceremony sponsored by the Great Wine Capitals Global Network.  The ceremony took place during the gala dinner that marked the end of the Network’s annual general meeting. The international award winners are chosen from among the ‘Best Of’ winners from each Great Wine Capital.  This year, there were 386 nominees and 50 local award winners. On the evening, each of the eight member regions was awarded with regional and global awards. Within the Bordeaux region there were a number of regional winners, including Chateau CarbonnieuxChateau de ReignacDomaine de Grange NeuveChateau de la Dauphine and Chateau Coutet.

Read more about the Great Wine Capitals Global network on www.greatwinecapitals.com

 

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January 2016

New presentation plates in the gastronomic restaurant

“Veraison”, marks the transition from grape growth to grape ripening when a flood of colour washes through the vineyard, painting the berries purple and gold.
As Jean-Charles Cazes had the idea to celebrate this special stage in the vine cycle, it only seemed natural to him to call on Italian interior designer Anne-Monique Bonadei to illustrate “veraison” on the new gastronomic restaurant plates.

Created in collaboration with Anne Monique Bonadei and the storied Limoges porcelain maker Bernardaud, our new plates represent the veraison process through a series of 3 illustrations.

Available by 2 in a gift set
320€ + shipping