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Michelin-starred chef Jérôme Schilling unveils his autumn menu

Once again, the Ciron river mist had its effect on the grapes and triggered the appearance of the famous botrytis cinerea, an essential catalyst in the creation of Sauternes wines. The harvest at Château Lafaurie-Peyraguey, Sauternes 1er grand cru classé in 1855 has been completed. Summer has just given way to fall.

Chef Jérôme Schilling of the Hotel & Restaurant LALIQUE at Château Lafaurie-Peyraguey, a Michelin star since 2019, is launching his new autumn menu today.

“Despite the concern that reigned in the industry after this long period of closure due to the pandemic, the summer of 2021 went very well at the Hotel & Restaurant LALIQUE at Château Lafaurie-Peyraguey. Both the gourmet restaurant LALIQUE and the ephemeral summer terrace received a warm welcome from customers. The dishes on the summer menu were a great success and after long creation and tasting sessions with the teams, we are ready to launch the fall menu to the delight of our customers,” says chef Jérôme Schilling.

The Hotel & Restaurant LALIQUE at Château Lafaurie-Peyraguey, 5-star * establishment and member of Relais & Châteaux, has recently been distinguished several times. The magazine Terre de Vins, which rewards the best wine lists in France each year, has placed Restaurant LALIQUE with its wine list prepared by Chef Sommelier Adrien Cascio, on the podium in the highest category “prestigious gourmet restaurants 2021”. For its part, Yonder Magazine voted the hotel in the top 10 of the most beautiful hotels in the South West. And finally, the establishment has just received the 2021 Prix Villégiature for “Best vineyard hotel”.

Chef Jérôme Schilling’s new fall menu

Since his first menu at the LALIQUE restaurant which dates back to June 2018, the chef’s cuisine has not only resided in the acquired knowledge, in the skill of the know-how, but also and above all in this search for the original and the unproven.

Since the opening of the gourmet restaurant, the various chef’s menus have been designed according to the specifics of each Château Lafaurie-Peyraguey vintage and products from rigorously selected regional producers. For the new autumn menu Jérôme Schilling has developed two separate menus while retaining the names of the menus from the summer menu, namely; the Le Grain Noble menu and the 100% vegetable menu, Le Terroir du Sauternais.

The Le Grain Noble menu is available in 3, 4 or 5 sequences (95 € incl. tax: 3 courses including dessert – except Friday evening and Saturday evening-, 130 € incl. tax: 4 courses including dessert or 165 € incl. tax: full menu).

The seashell knife & Butternut dishes according to the interpretation of the 2010 Vintage and the Crusted Mushrooms and Dutch Chestnut with Vadouvan are two of the four dishes on the menu that will highlight the talent of Jérôme Schilling, more than ever in search of a second Michelin star.

Scallops & Jerusalem artichoke, “Insolite mixture with Jerusalem Artichoke” Matelote Sauce and Mallard (duck), Cabbage Rave Mosaic and Red Jus Salmis are also the dishes that complete the Le Grain Noble menu in the autumn version.

Le Terroir du Sauternais menu is offered in 3, 4 or 5 sequences (95 € incl. tax: 3 courses including dessert -except Friday evening and Saturday evening-, 115 € incl. tax: 4 courses including dessert or 135 € incl. tax: full menu). Like the Le Grain Noble menu, the latter offers entirely new dishes that highlight the creativity of the chef and his loyal collaborators including Alejandro Moyo and Maxime Kulhmann, who has just been elected best hope of the year 2021 by the magazine Le Chef.

Le Terroir du Sauternais menu is 100% vegetal and includes as a starter: Butternut & Citrus according to the interpretation of the 2010 Vintage followed by an “Insolite mixture with Hibiscus” Beet Color Palette. As a main course, customers can choose Crusted Mushrooms and Dutch Chestnut with Vadouvan which are also offered in the Grain Noble menu and / or Cévennes Onions crusted with Noirmoutier Salt & Acquerello Risotto.

The dessert identical to the two menus is a Brume du Ciron, Lemon Caviar.

Head sommelier Adrien Cascio will highlight the essential food and wine pairings, directly from the two historic cellars of Château Lafaurie-Peyraguey, which house a collection of red and white wines of over 350,000 bottles.

On the product side, Jérôme Schilling has once again selected the best products from his regional producers including the Bastelica family, producer of organic vegetables, herbs and edible flowers, based in the Vallée des Deux Sources (32) – Jérôme Labrèze, producer of fruits and vegetables based in St Pierre de Mons (33) – Fabien Faure producer of chestnuts – Antoine Royer producer of mallard (duck) at Domaine Les Colverts de Sabournac (81) and Jego, wholesaler and supplier of scallops and seashell knives based in Port en Bessin (14 ).

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