Day Two Dinner: Restaurant Cordeillan Bages – 2 Michelin *

Somehow, after our day of touring, we managed to grab a little time before dinner at the hotel.  But first, we wandered into the little town near the hotel that was constructed as an idyllic village – the little town of Bages.

The darling boulangerie in the town of Bages.
The beautiful boulangerie in the town of Bages.
We loved this clever doorway in Bages.
We loved this clever window in Bages.

The boulangerie there held a delightful assortment of cheeses, wines, pastries and nibbles.  But none so amazing (in my wife’s opinion), as the Foie Gras Chips.  If they weren’t so fragile, she would’ve smuggled them home in our bags.

Christina still dreams of these chips.
Christina still dreams of these chips.

We also forgot to mention the great Cafe Lavinal bistro in the heart of the town – we actually ate there the first night we arrived, but truth be told, we were so tired that Christina had to keep waking me up during dinner.

Cafe Lavinal - a classic french bistro.
Cafe Lavinal – a classic french bistro.
Another view of the Cafe.
Another view of the Cafe.
Even the gift shop was idyllic - and well stocked.
Even the gift shop was idyllic – and well stocked.
The front of our hotel, a very short walk from the center of town.
The front of our hotel, a very short walk from the center of town.
A view of the courtyard from our window.
A view of the courtyard from our window.

So, technically, on our second full day, but three dinners later, we found ourselves back at our hotel, the Cordeillan Bages, for dinner at their renowned restaurant, run by Chef Jean-Luc Rocha.  The moment you entered, you knew it was going to be a serious white-tablecloth dining experience.

Bob reading his favorite book - the restaurant wine list!
Bob reading his favorite book – the restaurant wine list!

We each had a different glass of champagne to start the evening, and then enjoyed a bottle of red from the Barton estates – we thought it fitting, since we had been there that morning.

The 2003 Languoa Barton.
The 2003 Langoa Barton.

2003 Langoa Barton – Sweet dark red/black fruit combined with baking spices and just enough good acidity to keep it all lively.  The tannins are mostly resolved and the wine has a nice long spicy fruit filled finish.  This is drinking very well right now and over the next decade.

Honestly, at this point, the food all runs together.  We had a fixed-course meal, and Christina declared my dish choices the winners, though they were all truly amazing, and the service was impeccable.

Bordeaux 2013 118Bordeaux 2013 120Bordeaux 2013 121Bordeaux 2013 122Bordeaux 2013 123Bordeaux 2013 124

The food was not only beautiful – like art on a plate, it tasted just as good as it looked.  I’m not ashamed to admit that after the cheese course, we had to call it a night and head straight to bed!  Too much to do the next day…!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s