Domaine des Etangs, a sumptuous 11th-century French chateau set amid 2,500 acres of protected nature, forests, grasslands and seven tranquil lakes two hours from Bordeaux, has announced the commencement of a new chef.
On 2 June, Chef Geraud Dupuis debuted at the Michelin-starred Dyades restaurant. In keeping with the standard at Dyades, Geraud Dupuis’ career includes training and working at Michelin-starred restaurants including working for chefs such as Pierre Maillet, Edouard Loubet, Stéphane Buron and Marguerite Bise.
He will create new dishes, new menus and an unchanged philosophy committed to enhancing the riches of the Nouvelle Aquitaine region. Dupuis favours a culinary style which highlights plants, the result of close collaborations with suppliers, producers and gardeners, an approach to gastronomy that is not restricted to the formal limits of the plate but that also involves the culinary arts, table service and includes all those who prepare, recommend and present the food to the guests.
Breakfast is served in more cosy surrounds and includes a smorgasbord of cheese, compotes, yoghurt, cheese, pastries and some traditional morsels. If you have room for lunch, a picnic is a must, coming in a wicker basket with little jars filled with salads, baguettes, fruit and pastries.
Besides feasting on the tastes of the region, there is no finer place to social distance or self-isolate. Guests can take a dip in the hydrotherapy pool followed by an ice rub down in the Figidarium; enjoy a café au lait in an exquisite salon decorated with antique French furniture and walls that house Picassos and Matisses; or enjoy on-site facilities such as the floating tennis court, an outdoor heated pool and an onsite art gallery. Other complimentary extras include yoga, pilates, wine tasting and cycling.
Accommodation is comprised of the seven simple yet rustic farmhouses or one of the seven rooms in the chateaux. Rooms start from €368 to €3,150 per night (approximately AU$630 to $5,370).
For booking enquiries, contact Lea Seguier on lea@leaseguier.com
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