Our Chef Laurent Chabert earns the Michelin Green Star
It is with immense pride that we announce that our Chef, Laurent Chabert, has today been honoured by the Michelin Guide for his talent, commitment and attention to detail at the l’Art de Vivre restaurant!
This Green Star rewards not only his talent and commitment as a Chef, but also that of his kitchen and front-of-house teams, as well as his partner producers, including the biodynamic Ferme de Céleyran—local artisans with whom the Chef composes his wonderful dishes each day.
Through remarkably executed and balanced gastronomy, Chef Laurent Chabert elevates nature and celebrates the Mediterranean art de vivre.
« It is a joy to achieve this shared goal! It strengthens our desire to apply ourselves every day, in every detail. We will continue to champion our love for our profession and our care for our guests, so as to remain worthy of this recognition. »
- Laurent Chabert
L'ART DE VIVRE
A true showcase of Mediterranean art de vivre and modernity, the
restaurant has been led by Chef Laurent Chabert for the past 11 years at
Château l’Hospitalet. Together with his team, he offers a unique experience of vertical cuisine in a wholly reimagined setting, nestled between land and sky.
Here, nature is respected and exalted; it forms an integral part of the
scenery visible through the picture windows and finds its way onto the
plate, in perfect harmony with the great organic and biodynamic wines of Domaines Gérard Bertrand.
Menu
Inspiration €85*
3 courses
Wine and food pairing €45
Exceptional wine & food pairing €65
*Lunch only
Our Food & Wine Pairings
Food and wine pairing: Fine wines from Gérard Bertrand Estates
Exceptional pairing: Fine estate wines and Gérard Bertrand iconic wines
“The quest for verticality” pairing: A selection of fine wines, iconic wines and sakés
No Low pairing: Alcohol-free
or very low-alcohol house-made drinks (for example, house kombucha, single-origin tea cold-extracted, superjuice extraction)
Opening hours
Monday – Lunch and dinner (May to September)
Thursday – Dinner
Friday – Lunch and dinner
Saturday – Lunch and dinner
Sunday – Lunch and dinner
Lunch (12 pm–3 pm): Friday to Sunday
Orders taken until 1 pm
Dinner (8 pm–11 pm): Thursday to Sunday
Orders taken until 9 pm
TEAM
Chef Laurent Chabert has led the restaurant since 2014.
His talent, humility and love of terroir make this son of an Auvergne livestock farmer a true artisan in the creation of gastronomic dishes.
Enriched by his previous experiences, he settled at Château l’Hospitalet, a place that reflects his own spirit. There, he discovered the beauty of the estate, the unspoilt nature of the Massif de la Clape and the Narbonne coast. He then developed a passion for working with local, organic produce, cultivating his own kitchen garden and gathering aromatic herbs directly from the massif, thereby reducing our carbon footprint.
THE CHOICE OF LOCAL, SEASONAL PRODUCE
We source primarily from our biodynamically cultivated Céleyran farm in Salles-d’Aude. The Chef also works with small-scale producers, including fishers who use gentle, environmentally respectful methods, as well as small local farms.
We celebrate micro-seasonality, using fresh, high-quality ingredients that reflect the diversity of our region.
Our menu therefore features carefully crafted dishes made with responsibly reared Aubrac beef, free-range Montagne Noire lamb, naturally fed Lacaune pork and, of course, fish caught in the Mediterranean Sea in accordance with sustainable fishing practices.
DECORATION
Our restaurant dining room has been thoughtfully appointed, incorporating natural elements drawn directly from our estates, reflecting our commitment to sustainability and harmony with nature.
The décor of our restaurant dining room is a true expression of the art of living and of our connection with nature. We have chosen to use minerals from the surrounding estates to create an authentic and inspiring atmosphere. Carefully selected, these minerals lend a touch of natural elegance to our space, recalling the riches of the local terroir.
Furthermore, we attach great importance to flowers that evolve with the rhythm of the seasons and follow nature’s changes. Each day, we select fresh flowers and arrange them with care in our dining room, creating a harmonious setting imbued with natural beauty.
Here, every element plays its part in the experience, from furnishings crafted from sustainable local materials to our table linen made from durable French fabrics.
The restaurant’s tableware is the work of Laurie David, a ceramicist from Narbonne, and Benjamin Castellano of Cucugnan. We chose these young artisans for their close connection to our establishment.
