108 votesOn the outskirts of Pauillac on the majestic estuary of the Gironde you’ll find one of the most exciting gastronomic destinations in the region, Château Cordeillan-Bages, an elegant 17th century mansion transformed into a luxury hotel and gourmet restaurant. A member of the prestigious Relais and Château, Cordeillan-Bages serves exceptional haute cuisine from fresh and local ingredients such as the famous Lamb of Pauillac, Pibales, Pork legs with mushrooms, Gillardeau oyster crépinette style, Aldudes valley pork, and Crispy sweetbreads with green asparagus. The chateau also carries some of the finest wines and vintages around including wines from Pauillac, Medoc, Pichon-Longueville, and Lynch-Bages.
At the Château Cordeillan-Bages, the chefs and sommeliers spend a lot of time and give extra attention to determine the perfect match between a dish and a wine for the utmost enjoyment and pleasure of guests. The sommeliers carefully select the perfect companion of wine for the dishes so that there is harmony both subtle and bold. The cellar at the Chateau is extensive and complete, from the finest wines in the Bordeaux region to very old vintages. There are also about 200 different Champagnes to choose from.
Since 2010, the chateau is under the care and charge of Jean-Luc Rocha, who used to be second in command for Thierry Marx, former Executive Chef of Cordeillan-Barges since 2005. Chef Rocha also worked for the great French chef Patrick Henriroux at Le Pyramide in Vienne. Rocha’s modern French cuisine earned him the much-coveted title of “Meilleur Ouvrier de France” in 2007. Combining tradition and technique, Chef Rocha delights in always trying something new while maintaining very high standards. An emphasis on local and fresh products from the terroir is the basis of his no nonsense cuisine and balanced menu that shows a pride of place and respect for ingredients.
