Our Chef Laurent Chabert wins the Michelin Guide's green star
It is with immense pride that we announce that our Chef Laurent Chabert , has today been honored for his talent, commitment and attention to detail at the Art de Vivre restaurant, by the Michelin Guide!
This green star rewards not only his talent as a Chef and his commitment, but also that of his teams in the kitchen and dining room, and that of his partners in production, including the biodynamic Celeyran Farm, the local artisans with whom the Chef composes his wonderful dishes every day.
Through remarkably executed and balanced gastronomy, Chef Laurent Chabert sublimates nature and celebrates the Mediterranean art of living.
" It's a pleasure to achieve this common goal! It reinforces our desire to apply ourselves to every detail on a daily basis. We will continue to carry our love of our profession and our attention to our customers high and strong, so that we can continue to live up to this recognition. "
- Laurent Chabert
L'ART DE VIVRE
A veritable showcase of Mediterranean l'art de vivre and modernity, the
restaurant has been run by Chef Laurent Chabert for the past 08 years at
Château l'Hospitalet. Accompanied by his team, he offers a unique experience of vertical cuisine, in a completely redesigned setting nestled between earth and sky.
Here, nature is respected and magnified, an integral part of the
décor visible through the bay windows and reflected in
the plate, in perfect harmony with the great organic and
biodynamic wines from Domaines Gérard Bertrand.
Our food and wine pairings
Food and wine pairing: Great wines from Domaines Gérard Bertrand
Exceptional pairing: Great estate wines and iconic Gérard Bertrand wines
The quest for verticality" pairing: A selection of fine wines, iconic wines and sakes
Accord No Low: Non-alcoholic or very low strength, homemade beverages (e.g. Kombucha Maison, cold extract tea, super juice extraction).
Opening hours
Monday - Lunch and dinner (May to September)
Thursday - Evening
Friday - Lunch and dinner
Saturday - Lunch and dinner
Sunday - Lunch and dinner
Lunch (12pm-3pm): Friday to Sunday
Orders taken until 1pm
Evenings (8pm-11pm): Thursday to Sunday
Orders taken until 9pm
TEAM
Chef Laurent Chabert has been at the helm of the restaurant since 2014.
His talent, humility and love of the land make this son of an Auvergne breeder a true artisan in the conception of gastronomic dishes.
Nourished by his previous experiences, he settled at Château l'Hospitalet, a place that is very much like him. Here, he discovered the beauty of the estate, the unspoilt nature of the Massif de la Clape and the Narbonnaise coast. He then developed the pleasure of working with local and organic produce, growing his own vegetable garden and picking aromatic herbs directly from the Massif, thus reducing our carbon footprint.
THE CHOICE OF LOCAL AND SEASONAL PRODUCTS
We source most of our produce from our biodynamically farmed Céleyran in Salles-d'Aude. The Chef also works with small producers, such as fishermen using gentle, environmentally-friendly methods, and small local farms.
We emphasize micro-seasonality, using fresh, quality ingredients that reflect the diversity of our region.
For example, our menu features dishes carefully crafted from responsibly raised Aubrac beef, free-range Montagne Noire lamb, naturally fed Lacaune pork, and of course, fish caught in the Mediterranean Sea according to sustainable fishing rules.
DECORATION
Our dining room is dressed with care, incorporating natural elements sourced directly from our estates, reflecting our commitment to sustainability and harmony with nature.
The decor of our dining room is a true expression of l'art de vivre and our connection with nature. We have chosen to use minerals sourced from surrounding estates to create an authentic and inspiring atmosphere. These carefully selected minerals bring a touch of natural elegance to our space, reminiscent of the riches of the local terroir.
We also place great importance on the use of flowers, which evolve with the seasons and follow the changes in nature. Every day, we select fresh flowers and carefully arrange them in our room, creating a harmonious environment imbued with natural beauty.
Every element is part of the experience, from the furnishings made from local sustainable materials to our table linen made from sustainable French fabrics.
The restaurant's tableware is the work of Laurie David, a ceramist in Narbonne, and Benjamin Castellano from Cucugnan. We chose these young craftsmen who are very close to our establishment.
