Entrance to Château Cordeillan-Bages and its Michelin 2-star restaurant, Le Restaurant Gastronomique with Chef Jean-Luc Rocha, Gironde, Pauillac, France
We drove from the Château Lynch-Bages winery after our tour and tasting to a wonderful small hotel the Cazes family owns (in addition to Château Lynch-Bages and several other estates), Château Cordeillan-Bages. Our luncheon was at the hotel’s Michelin 2-star restaurant, Le Restaurant Gastronomique overseen by Chef Jean-Luc Rocha. This was a superb dining experience and the wines accompanying the luncheon were very well paired and excellent as well. All-in-all, a superb introduction to the hospitality and food and wine of the Bordeaux region.
Table setting at Le Restaurant Gastronomique à Château Cordeillan-Bages, Pauillac, France
The two Michelin-starred restaurant run by Chef Jean-Luc Rocha, awarded “Meilleur Ouvrier de France”, enhances the produce of the South-West of France, offering a surprising dialogue between exceptional cuisine and fine wines
The amuse bouche – salmon confit with potato mousse and lettuce cream accompanied by 2014 Blanc de Lynch-Bages, Le Restaurant Gastronomique à Château Cordeillan-Bages, Pauillac, France
Green asparagus, smoked eel and mint flavoured veloute, accompanied by 2014 Blanc de Lynch-Bages, Le Restaurant Gastronomique à Château Cordeillan-Bages, Pauillac, France
The 2014 Blanc de Lynch-Bages paired really well with our first few courses. Made from Sauvignon Blanc, Semillon, and Muscadet, it was well balanced, with a hint of floral notes and very good acid to complement the seafood dishes.
Marinated langoustine and meager fish (sea bass) on a fennel puree topped with squid ink “sticks”, with fresh herbs sorbet, accompanied by 2014 Blanc de Lynch-Bages, Le Restaurant Gastronomique, Pauillac, France
Château Lynch-Bages, Grand Cru Classé – Pauillac 2003 at Le Restaurant Gastronomique à Château Cordeillan-Bages, Pauillac, France
The Château Lynch-Bages, Grand Cru Classé – Pauillac 2003 is drinking very nicely now, with classical Pauillac notes, and the potential for considerably more aging.
Trout mousse accompanied by Château Lynch-Bages, Grand Cru Classé – Pauillac 2003, Le Restaurant Gastronomique à Château Cordeillan-Bages, Pauillac, France
Michelin 2-star restaurant Le Restaurant Gastronomique’s Chef Jean-Luc Rocha, who came out of the kitchen to chat with us at Château Cordeillan-Bages, Pauillac, France
Black angus beef filet, with cooked and raw beetroot, white asparagus, bok choy and broccoli puree, accompanied by Château Lynch-Bages, Grand Cru Classé – Pauillac 200 at Château Cordeillan-Bages, Pauillac, France
A pre-dessert of strawberry mousse atop lemon sorbet atop diced fresh strawberries accompanied by Château La Tour Blanche Sauternes 2007, Le Restaurant Gastronomique à Château Cordeillan-Bages, Pauillac, France
A desert composed of “dark chocolate, mango and lime”, accompanied by Château La Tour Blanche Sauternes 2007, Le Restaurant Gastronomique à Château Cordeillan-Bages, Pauillac, France
The “dark chocolate, mango and lime” dessert, as pictured, was composed of a chocolate shell with chocolate mousse topped with a wafer and mango sorbet on the side, plus a lime curd in a chocolate cannelloni and lime curd “dots”. Delicious!
Dark chocolates and Bordelais Canneles, accompanied by Château La Tour Blanche Sauternes 2007, Le Restaurant Gastronomique à Château Cordeillan-Bages, Pauillac, France
The interior courtyard of Château Cordeillan-Bages with two round turrets built several hundred years ago, Pauillac, France
Where in the world is Riccardo? 
What a fabulous indulgence!
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Must have been decadent!!
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Rich,
We made it to Lynch-Bages but not to Cordeillan-Bages, where the food certainly looks wonderful. From where I am sitting in my hotel room in DC, I can see the Jefferson Monument. This is a great city.
Paul
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