Behind the gates of La Grande Maison | Robb Report Singapore

Behind the gates of La Grande Maison

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Belle of Bordeaux

There are few places in the world as closely associated with wine as Bordeaux. The picturesque city in south-western France is synonymous the world over with rich, earthy reds and vibrant whites. This year, however, the talk of the town is not the latest vintage but La Grande Maison, the restaurant and boutique hotel that vintner Bernard Magrez and the Michelin-starred French chef Joel Robuchon installed in a handsome 18th century manor.

Since its opening last December, the restaurant’s two Napoleon III–style dining rooms have been booked solid. The demand for tables originates partly with the wine trade, whose luminaries have adopted the new eatery as their preferred gathering place; however, a renewed emphasis on great food among the Bordelaises at large has also contributed significantly to the establishment’s success. Although the city has always boasted excellent restaurants, what diners drank there often mattered more than what they ate. Now the tables have turned.

“I wanted to create a restaurant with a great harmony between what you eat and what you drink," says Magrez, the owner of four Grands Crus Classes chateaux in the region and dozens of other estates in France and around the world. “Bordeaux was not only ready for a great new restaurant, it needed one. The city has evolved so much over the last 15 years – it’s younger and more worldly than it was before."

Robuchon also anticipated the moment. “I knew there would be a clientele for a serious gastronomic restaurant in Bordeaux," says Robuchon, who holds 28 Michelin stars. “And speaking as a chef, it’s a gastronomically discerning city with remarkable produce – some of the world’s best lamb comes from Pauillac; the seafood is superb; there are wild mushrooms in season."

These raw materials Robuchon entrusted to his long-time sous chef, Tomonori Danzaki. His contemporary cooking contrasts dramatically with the dining rooms’ velvet banquettes and Baccarat chandeliers. The kitchen’s modern and meticulous approach is evident in such presentations as a medallion of caviar-garnished crabmeat served on a mirror of crab aspic topped with tiny tufts of cauliflower cream decorated with dark green dots of herbal jus. To accompany these delicacies, diners may select a bottle of wine from one of the best lists in France, which contains 259 Grands Crus Classes de Bordeaux (including prized bottles from Magrez’s crown jewel, Chateau Pape Clement in Pessac), as well as vintages from California, Chile, Morocco and even Japan. But the sweetest finale to an evening of epicurean indulgence is retiring to one of La Grande Maison’s six splendidly appointed guest rooms.

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Published 12th November 2015