Le Cordeillan’s menus change with each season, drawing on southwest France and the nearby Atlantic. For Executive Chef Mathieu Martin, cuttlefish and duck capture the character of this regional cooking. Vegetables play a central role, though there are no dedicated vegetarian or vegan menus. Please share dietary requests when booking so the kitchen can advise on possible adaptations.
Bread arrives from Maison Longot in Pauillac, mushrooms from Médoc Champignons in Hourtin and honey from L’Essaim de la Reine in Bordeaux. Verbena, sage, chives and basil grow in the hotel’s vegetable garden. These local connections shape a menu that changes with the seasons.
Wine Pairings
Bordeaux and Beyond
Our sommeliers draw on Bordeaux wines, including Château Lynch-Bages, and selections from further afield. Optional wine pairings cost €25 per person with the lunch menu, €60 with four courses and €90 with six.
Choose a three-course lunch, a four- or six-course tasting menu, or dishes from our à la carte selection. Seasonal ingredients shape every menu, with optional wine pairings selected by our sommeliers.
In the evening, guests can experience Le Cordeillan through four- or six-course tasting menus, or by choosing à la carte dishes. Each sequence reflects the season, with dishes evolving according to the finest ingredients available.
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