CHEFS X LAGRANGE
Gastronomy has always been part and parcel of the DNA at Château Lagrange. There has been a succession of in-house chefs on the property. As a nod to the owners’ roots, in August 2017, Taichi Sato, a brilliant Japanese chef arrived, offering his own unique style of cuisine that paired superbly with the domaine’s wines. Our wines are indeed gastronomic wines, offering richness, length and complexity, allowing a myriad of flavours and textures in the accompanying cuisine.
This year, Château Lagrange has given Carte Blanche to three young talented and creative chefs : Beatriz Gonzalez, Julien Duboué and Pierre Chomet. The challenge was to invent three original recipes around three different vintages of Château Lagrange, to find the perfect food and wine pairing. Julien and Pierre came to find inspiration at the estate, cooking on the property. We then went to discover Beatriz’s culinary universe in the kitchens of her restaurant, Coretta.
Beatriz Gonzalez
Growing up in her parents’ two restaurants in Mexico, Beatriz is very attached to her roots and loves to find inspiration travelling around her native country and remembering the flavours of her childhood. We challenged Beatriz to create a recipe for our 2009 vintage : wonderfully rich in texture, this wine offers a harmony of cedar and truffle aromas: there is perfect balance in this wine that boasts a large tasting window. Beatriz has won us all over with her delicious rack of lamb in a salt crust, morel mushrooms stuffed with Pata Negra ham, sorrel and Mexican Mole-style lamb sauce.
Pierre Chomet
A real globetrotter, Pierre has cooked in kitchens from Brittany, to Paris, London and Bangkok. His cuisine is an interesting melting pot influenced by his travels around the world. He especially likes to prepare curries, experimenting with different spices and herbs. For the 2011 vintage, so voluptuous, focused and spicy, Pierre proposes a tasty Coconut Chicken with a curried herb emulsion.
Julien Duboué
Julien’s generous, gourmet style reflects his very lively personality. He highlights ingredients from his native Landes, along with other gastronomic areas of France. The legendary Château Lagrange 2005 inspired this well-known chef and this truly elegant vintage pairs beautifully with his medallion of monkfish, wrapped in Bayonne ham and served with spring carrots.
