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Domaine des Etangs reopens with a new chef for the Michelin-starred Dyades

Domaine des Etangs reopens with a new chef for the Michelin-starred Dyades

If you are searching for a romantic escape, a wedding venue or somewhere to simply get away from it all, then look no further than Domaine des Etangs.

Domaine des Etangs, a sumptuous 11th-century chateau set amid more than 1,000 hectares of protected nature, forests, grasslands and seven tranquil lakes just two hours from Bordeaux, has reopened its doors.

The big news: Chef Geraud Dupuis commenced at the Michelin-starred Dyades restaurant at Domaine des Etangs on 2 June. 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.

In this new role, Dupuis will create new dishes, new menus and will be committed to the unchanged philosophy of 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. Tip: The menu’s walnut-infused Timanoix cheese made by Trappist Monks is definitely one for the bucket list.

Besides feasting on the tastes of the region, there is no finer place to social distance or self-isolate. Guests can spend their days enjoying a dip in the hydrotherapy pool followed by an ice rub down in the Figidarium; indulge in a café au lait in the exquisite salon decorated with antique French furniture and walls that house Picassos and Matisses; tour the estate spotting wildlife with keeper Jean-Francois Magnan; or make use of the floating tennis court, outdoor heated pool or on-site gallery. Other complimentary extras include yoga, pilates, wine tasting and cycling.

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 wicker basket picnic filled with little jars of salads, baguettes, fruit and pastries is a must.

Guests can choose between the seven simple yet rustic farmhouses or one of the rooms in the chateaux itself. Rooms start from €368 to €3,150 per night.

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