Château Cordeillan-Bages

We arrived and were ushered out on the terrance, overlooking the vineyard and the neighboring château for an apéritif and to review the menu. It was a beautiful evening and the champagne was refreshing. We ordered the tasting menu and asked the sommelier to pair each dish with a wine. He was pleased, to say the least.
I can’t recall every dish we ate. I know we had some dishes with an asian influence, like the seafood soup and foie gras. Each dish was a picture of presentational perfection. Each dish had something of a surprise but the flavors blended and complimented each other in ways that were delightful.
The sommelier’s pairings were spot on. He even poured 2 different vintage white Bordeaux of the same Château (a 1978 and a 1986) to go with our crab dish so we could taste the difference in the vintages.
You can tell when a chef or a sommelier really loves their craft. It is an art. The restaurant has it’s Michelin stars for a reason.

This is truly a five star that others should be measured against. The setting was beautiful, the service prompt, courteous and helpful. The food was spectacular with my duck entrée my best ever (and I love duck). Not being an expert on Bordeaux wines I stuck with the house chateaus wine. It was excellent and it was nice since my wife is a light drinker that I could get a half bottle.

A great hotel and restaurant!

I can’t say more but if you are ever in Bordeaux, Jean-​Luc served up one of our best meals in France.
It has been a long time since we enjoyed and was surprised by almost every course of the tasting menu. Too many Michelin-​starred restaurants have been «meh, really? A star?». This one deserved its 2 stars.
If not for oysters waiting for us down the Atlantic coast, we would have stayed for lunch the next day.
This is definitely on our list the next time we are back in Bordeaux.

I’ll give this as many stars as there are. 5 Unilocal stars do not do them justice! Possibly the best meal I’ve had in years! We stayed 1 night in the Château, pretty and perfect — nothing to fault the stay. The most amazing part of the stay is the restaurant — mind blowing, out-​of-​this-​world good! We went for the tasting menu, 175 euro, a little pricey but worth every dollar! Each dish was a pleasant surprise, so impressive and wowed us! I couldn’t have ask for anything more — except maybe another lunch there the next day?
So pleased with the meal that we left a message to tell the chef that this was the best meal in years! Major highlight of the trip, it’s going to be hard to top this!
Worth the 2 Michelin star!

The settings of this place is unbeatable. You’re right next to a vineyard inside a hotel. The service is also really great. Food, however, is a little bland.

Luxe et Volupté
Dans un cadre de cépage rappelant l’implantation dans un terroir riche de très grand noms du domaine viticole médocain, l’accueil fut de grande qualité le personnel très présent mais sans être envahissant fit preuve de professionnalisme malgré sa jeunesse. L’apéritif en terrasse entama agréablement le repas, après l’épreuve du choix du vin dans une remarquable collection tant en quantité qu’en prix le repas fut à la hauteur de nos attentes le successeur de Thierry Marx dans un régistre un peu différent a su développer son style et remplir chaque plat de saveur toutes aussi variés qu’agréables, un vrai régal pour les trois plats du foie gras au pain d’épice en passant par le cannelloni de gambas ou l’agneau local fondant en bouche le plaisir gustatif était au rendez vous. Le pain accompagné des beurres et avant beurre de chez Bordier était un complément parfait pour ma part j’ai tout particulièrement apprécié celui aux algues. Les dessert au chocolat vint couronné avec succès ce repas. Après tant de bonnes choses si je devais exprimer quelques bémols la décoration de la salle un peu standardisée viendrait au premier rang, bien que les tables soient espacées et l’intimité respectée. Viendrait ensuite le prix qui me semble un peu élevé par rapport à d’autres établissements bordelais d’aussi grande réputation, enfin un regret celui de né pas avoir rencontré le maestro des cuisines dont du coup je n’ai pas retenu le nom pour partager quelques instant avec lui le plaisir qu’il nous à apporté.

hotel; modern interior in the rooms. Normal size for this market (i.e. somewhat small). Even has a basic pool area.
Dinner was fantastic. Great experience, the staff were efficient and quite friendly (which is a nice change for this type of cuisine). They were even somewhat accommodating for my non-​dairy needs. I’ve heard the chef has moved to paris, hope its still as good!!! had lobster cooked in a plastic bag, foie gras with chocolate and papaya and liquid nitrogen tomato-​ball soup — quite unexpected all but excellent.

good service and excellent food. you can have breakfast next to the vineyard. remember to visit château Lynch-​Bages.

Set among beautiful vineyards with stunning scenery this place was truly beautiful. We weren’t staying at the hotel but had reserved a place in the restaurant.
This is how I’d imagine dinner to be if I were royalty. The waiters (many of them) each had very specific jobs — bread, butter, cutlery, wine, water, etc — and swooped on our table with smiles and excellent English (far, far better than my French).
We went for the 175 euro menu (this place ain’t cheap) and got an experience we will remember for the rest of our lives. Food was served like works of art on clear glass pedestals and nothing could be taken for granted. The correct way to eat the food was explained (adding this or cutting it up this way etc) and there were many, many little surprises between courses with flavours to blow your mind.
We went for the cheapest wine (some cost more than my yearly salary) and had a glass of champagne beforehand outside watching the sun set over the green hills. The bill came in at well over 400 euros (gulp). Luckily, we’d only spent 10 on accommodation at the camp site down the road.
Quite possibly the strangest part of the evening was when it came to settling our bill. This was not done at the table but rather at the hotel reception. And then the chef came out to see us. He didn’t stay long and I’m not quite sure why he bothered.
King for a day? Not quite. But it certainly felt like King for an night.

changement de chef
Pour rester dans l’actualité .Il faut signaler le départ de Thierry MARX remplaçé par son second en rajoutant que les clients sont trés content de cette suite

Rapport qualité/​prix excellent…
J’ai invité mon mari dans ce resto de grande qualité… et j’en suis sortie comblée ! Des saveurs inédites tout au long du repas ! Un vrai délice ! De la grande gastronomie…

cuisine exeptionnelle restaurant très chic et personnel très sympa. Thierry marx est un grand chef !!!