By Hillary Latos
Relive the joie de vivre of the noble class in the heart of the Bordeaux wine appellation. Chateau Cordeillan Bages is connected to the esteemed vineyard, Chateau Lynch Bages, and designed around a stately 19th century chartreuse with turrets dating back to the 17th century. The decor marries modern day comfort with a nod to the past, interweaving a vast contemporary art collection curated by the owner, with the design aesthetic of a Milanese decorator housed in a carefully restored mansion that reflects the restrained grandeur of the noble class.
Located in the picturesque village of Bages, the five-star Chateau Cordeillan Bages is a member of the Relais & Chateaux group, and offers the intimate experience of a boutique hotel with only 28 rooms that feel more like those in a wealthy friend’s expansive manse. Every luxuriously appointed, suite-sized room has a bespoke character with an airy loft feel, and is decked out with contemporary Italian furnishings by Castiglioni, Franck Gehry, Andree Putman, amongst others, with modern art work to punctuate the room with pops of bright color. Rooms are bathed in sunlight and greenery, with floor-to-ceiling windows and views over the appellation; some rooms have outdoor terraces leading onto the landscaped gardens, filled with wafts of verbena and pine.
The gleaming star of the Chateau Cordeillan Bages is their two Michelin starred restaurant helmed by celebrated Chef, Jean Luc Rocha, who has also earned the meilleur Ouvrier de France. A hedonist’s delight, his specialty is his knack for perfectionism in the kitchen. Here, guests enjoy a contemporary take on French cuisine that uses the finest regional products available, expertly paired with the fine wines of Bordeaux.
The extensive wine list includes 1,500 wines with a curated selection of rare Bordeaux grand crus not found anywhere else. Chef Rocha retains the traditional flavors of haute gourmand French cuisine, but adds a bit of unexpected fantasy and sophistication for a unique and memorable gastronomical experience—best enjoyed through the chef’s table. Some of the most creative and sublime combinations that have earned him his well-deserved accolades are the warm foie gras in cereal dust and apple sorbet, blue lobster with passion fruit and coral emulsion, and king salmon with cucumber jelly, oysters, and caviar.
Open from March until November, the Chateau Cordeillan Bages is an excellent base to explore the Medoc valley and experience the art of wine as a way of life.
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