Dinner at Cordeillan-Bages, 33250 Pauillac. It is on a luxury hotel with a restaurant of the same name, which has received 2 Michelin stars. After cocktails on the terrace, we went for Fraicheur de Crabe Royal, Gambas Roties, Cochon de Lait, Florentine D Oeuf, and for dessert, Roquefort Glace. Given that this hotel-restaurant is part of the Chateau Cordeillan-Bages, a minuscule, 2 hectare vineyard in the heart of Pauillac, we chose the 1996 Cordeillan-Bages, an extraordinary wine with great structure and with a balance that only a mature Pauillac can offer.
Chef Jean-Luc Rocha was awarded the coveted "Meilleur Ouvrier de France 2007" and this is reflected on dishes that wre fresh, exquisite, very unique, and experimental. The decoration is ascetic, minimalist, and modern, but service is refined and cordial.
The 2 Michelin stars are well deserved, even though the decoration could have made better use of the location, as it is surrounded by the best vineyards on the planet.
Salvador and Illuminata
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