We were great fans of chef Jean Luc Roca who has now gone to another Relais property, St James hotel in Paris. There is a therefore a new chef Julien Lefebvre in residence. In my humble view fans of the cooking here needn't worry, many of the principles of using local suppliers and excellent ingredients with provenance are still important principles. The results are spectacular with food that has an amazingly light touch, dishes are works of art, never mind the flavour sensations.The menu is shorter, four starters, fish, meat and desserts. There were many highlights, notably the sea bass with minestrone and basil broth, in fact the cooking of the fish in particular is amazing. A quick mentio...
Liebe Mitarbeiter vom Cordeillan-bages,normalerweise bin ich ja nicht der Typ, der alles kommentiert und bewertet.Hier muss ich "in die Bresche springen".Wir waren ebenfalls im Juli, für einen Abend zu Gast in diesem Restaurant. Was wir hier kulinarisch an Spitzenleistungen angeboten bekamen, habe ich noch nie erleben dürfen.Schon als wir die Räumlichkeiten betraten, umgab uns eine spezielle Aura. Der erste Blick im Speisesaal verriet uns: Internatinolität!Die Konversation und das Beratungsniveau war execellent. Alle Speisen und Weine wurde vom Service/Sommelier vorgestellt (die Zutaten, die Gewürze etc.) und zwar: auf deutsch!!! Meine Freunde nahmen je ein Menü; ich dagegen á la carte mit w...
We had come a few years ago, it was time for the thierry chief MARX, and it had been an enchantment. Our children offered us a gift box in which this restaurant was located. So we went back. Big disappointment. The frame is always as beautiful, but the quality of the menu is not up to it. How can we have menus at this rate and offer as the only entry a half-cuit foie gras in July with 35° in the day. We'd like freshness with these heats, not fat!! In the flat there is the choice between, the pigeon: dry and its abats prepared with too loaded alcohol, or the redt without great flavor, served with green beans without great research either. Finally, the dessert, unique in the menu, comes out a...
We ate lunch at Château Cordeillian-Bages right before our Château Mouton Rothschild tour. It was an incredibly hot July day so we decided not to take our aperitifs on the patio, which looked so peaceful and visually beautiful. The meal itself presented so many beautiful sights, starting with our first amuse bouches, which were served on a dried section of grape vine which included edible leaves. I ordered a three-course lunch, with wine pairings, which was specifically created for those who have a short (2-hour) window in which to eat due to upcoming tastings. The menu itself was ~110 Euro, with pairings, and the restaurant provides an additional 7 amuse bouches, sorbet palate cleaner, pre-...
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We tried to visit two Chateau in Pauillac, Pichon Baron and Pichon Comtesse, but they were closed on Saturday. Kind of disappointed, we passed by Chateau Cordeillan-Bages and decided to have lunch there. It seemed a bit expensive, but we deserved. It was a wonderful gastronomic experience. We took the lunch menu, with amuse bouche, two entries, a main dish, a pre-dessert (?) and a dessert. Plus two glasses of wine during the meal. Everything was fantastic! The place, the service, the tasty food, the tiny portions full of flavor. Something to remember for the rest of your life. In the end, it was not so expensive as I had thought. Put it on your list or you will regret it!
the setting and exceptional and the excellent cuisine, however the service in general and the service of the wine leave us desirous to the views of the standing of this restaurant. I went there with foreign collaborators who made the effort to speak in English in order to facilitate exchanges with the service, however, they asked me, client, to translate them into French because "they did not speak very well English". A joke about leaving more than 500€ in a lunch.
We came back one noon a week. lunch costs 45 euro (or 60 with the wines). It was a pauillac particle day but it is very good at the establishment. the staff is always as professional and the meal is tasty. You have to go there at least once in your life. and in relation to some good restaurants that add supplements, here everything is understood. No surprise.
The new chef Julien Lefebre originated in Normandie and trained at the well known Pres Catalan in Paris. He is looking for his first star and will no doubt succeed with his fantastic farm to table gourmet cuisine. Every dish was meticulously presented and perfectly delicious.
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As good as it gets in PauillacI was there on mothers day (fete de les mere) and enjoyed a great XX course set meal.
very fine personal welcoming professional meals really we are delighted to advise ready to tattoo
