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Director: Céline Ramon and Jean-Luc Rocha |
The château makes a lovely stopover on a trip through the Médoc. In fact, the château has a double identity: it is both a wine school and an elegant Relais & Châteaux property, but its trump card is the food. It is refined, even brilliant, and Thierry Marx's technical virtuosity is dazzling. Originally from Alsace, he trained under Joël Robuchon and Alain Chapel and then worked in southern France with Jacques Maximin before becoming chef, most notably of the Cheval Blanc in Nîmes. Marx has rethought the cooking of the Gironde region with amazing flair. His menus are like an ode to the earth and the river, with his ingredients reflecting all their richness. Dine in the garden and savour the exquisite «Agneau de Pauillac» accompanied by one of the thousand Bordeaux awaiting you in the cellar.
Not an easy task to take over the reins from Thierry Marx, an unusual chef with a tremendous media presence, the star at the extremely prestigious Château Cordeillan Bages! However, for Jean-Luc Rocha, his second in command since 2002, and promoted to executive chef in 2005, it was not a difficult move to make. In the heart of the Pauillac vineyards, on land belonging to Château Lynch-Bages, he has established a style that combines traditional style savoir-faire with technical expertise, classicism and modernity. It is his ambition to help his guests re-discover the local ingredients (baby eels, European shad...), which are part of the local Bordeaux and Médoc identity (“Aldudes pork and Gillardeau oysters crépinette style”). Self-portrait of the artist: “I am the archetypal product of the modern school of cuisine, I love dabbling in everything, adore discovering new things but am also extremely demanding”.
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