Restaurant - 2 Michelin stars

In the main 17^th-century building you find an initial subdued and cozy 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 splendor 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.

Discover the two spring menus from chef Jérôme Schilling. The Terroir du Sauternais (100% vegetarian) in 4, or 5 dishes or Le Grain Noble menu in 4 or 5 dishes.

SEE summer menu

The LALIQUE** gourmet restaurant is open.

This summer (from May 19 to September 30), the LALIQUE gourmet restaurant** will only be open in the evening (unless a group is requested for lunch).

This fall/winter (October 1 to December 31, 2022), the restaurant will be closed on Tuesdays, Wednesdays, and Saturday lunchtimes.

        

Table decoration

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.

 

Sauternes in all its forms

Jérôme Schilling is aiming to turn traditional on its head and experiment with different ways of using Sauternes: infusion, maceration, fermentation, crystallization, 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. The head sommelier revisits the menu every season. The same ambitions apply to desserts. The head pastry chef 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.