Domaine des Etangs, an 11th-century chateau set amid 2,500 acres of protected nature, forests, grasslands and seven lakes nearby Massignac (two hours from Bordeaux) has reopened. The big news: Chef Geraud Dupuis has taken the helm at the property’s Michelin-starred Dyades restaurant. In keeping with the standard at Dyades, Dupuis’ career includes training and working at Michelin-starred restaurants, working for such chefs as Pierre Maillet, Edouard Loubet, Stéphane Buron and Marguerite Bise.
Chef Dupuis will create new dishes and new menus while remaining committed to the philosophy of enhancing the riches of the Nouvelle Aquitaine region. Dupuis favors a culinary style that highlights plants—the result of close collaborations with suppliers, producers and gardeners. Tip: The walnut infused Timanoix cheese made by Trappist Monks is definitely one for the bucket list.
Breakfast is served in more cosy surrounds which includes a smorgasbord of cheese, compotes, yoghurt, cheese, pastries and some traditional morsels. If you have room for lunch a picnic is a must which comes in a wicker basket with little jars filled with salads, and there are baguettes, fruit and pastries.
In addition to the restaurant, guests of Domaine des Etangs will have access to a floating tennis court, an outdoor heated pool and an onsite art gallery. They can also enjoy a circuit between the hydrotherapy pool, followed by an ice rub down in the Figidarium. Even better: The salon is decorated with antique French furniture and walls that house Picassos and Matisses.
Other complimentary extras include yoga, pilates, wine tasting and cycling. Jean Francois Magnan will even take you on a tour of the estate to spot wildlife and learn of the history.
There are seven or one of the seven rooms in the chateaux.
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