In the main 17th-century building you find an initial subdued and cosy room followed by a second modern extension designed by Mario Botta, fitting perfectly within the peaceful vine landscape. A total of 130 m2 in size with a capacity of 40 covers, the restaurant’s splendour unfolds: the ceiling is decorated with a hundred and twenty Semillon leaves in gleaming gold crystal, and other iconic Lalique pieces stand on console tables.
Benefitting greatly from Lalique’s refinement and expertise, the table decorations boast a thousand subtleties: a symphony of crystal and porcelain, tassels, and carefully chosen flowers. The beautifully dressed tables are first of all a feast for the eyes: tablecloths in noble fabrics, glasses, decanters, and door handles from the 100 Points range designed by the wine critic James Suckling. Customers will also discover other creations from the famous crystal works, made for the hotel restaurant with its major partners: Fürstenberg porcelain plates, Christofle napkin rings incrusted with ‘grape’ crystal pieces, and Peugeot Saveurs salt and pepper shakers, perfect replicas of the ones co-created by René Lalique and Peugeot in 1924. The chairs and furniture are also decorated with crystal inlay.
The spirit of the menu
The restaurant offers inspired, purposeful, fun cuisine. For this gourmet cuisine table, Jérôme Schilling – the former executive chef of Villa René Lalique, awarded two Michelin stars – has surrounded himself with a brigade of loyal colleagues: ‘The base of my culinary philosophy remains simple: seasonal products, ideally local and environmentally friendly. My cuisine has been enhanced by my sensory experiences at Château Lafaurie-Peyraguey.’ Clearly shaped by his experiences in France and abroad, Jérôme Schilling has created an entirely vegetarian ‘blend menu’ in seven sequences to match the terroirs identified at Château Lafaurie-Peyraguey. Another option is a seven-course ‘Premier Cru menu’ which guests can create themselves, with three or four dishes offered à la carte. A voyage of discovery for new flavours…
Sauternes in all its forms
Jérôme Schilling is aiming to turn the traditional on its head and experiment with different ways of using Sauternes: infusion, maceration, fermentation, crystallisation, poaching. Everything provides inspiration: grape must, wine lees, vine shoots. The richer and more complex the wine, the greater the possibilities for combinations: ‘It is all about bringing out the qualities of Sauternes in precise gastronomic pairings, enhancing its aromas, highlighting its various shades and playing with textures’. Sweet wine brings other foods into the realm of haute cuisine. Wine serves as a condiment, a mixer or on ice. Head sommelier Adrien Cascio revisits the Sauternes menu every season. The same ambitions apply for desserts. Head pastry chef Stéphane Corolleur is seeking to pair his sweet creations with Sauternes wine: freshness, seasoning and deconstruction all heighten its succulence. The desserts and petit fours also evolve with the seasons.