French Food
French FoodDomaine des Etangs, Auberge Collection
Massignac
Former La Vague d'Or chef Matthieu Pasgrimaud transforms estate-grown vegetables into inventive sharing plates inside a 13th-century château's stables. Think Camus artichoke flower with prune kernel and signature sturgeon bread with Neuvic caviar.
Historic château setting
Affordable Michelin dining
Farm-to-table cuisine
Elegant country escape
Tips
👨🍳chef trained at La Vague d'Or and Daniel Boulud NYC
🍞don't miss the sturgeon bread with Neuvic caviar
🌿herbs and vegetables grown on the 1000-hectare estate
Domaine des Etangs, Auberge Collection
Massignac
French FoodFrench FoodFormer La Vague d'Or chef Matthieu Pasgrimaud transforms estate-grown vegetables into inventive sharing plates inside a 13th-century château's stables. Think Camus artichoke flower with prune kernel and signature sturgeon bread with Neuvic caviar.
Historic château setting
Affordable Michelin dining
Farm-to-table cuisine
Elegant country escape
Tips
👨🍳chef trained at La Vague d'Or and Daniel Boulud NYC
🍞don't miss the sturgeon bread with Neuvic caviar
🌿herbs and vegetables grown on the 1000-hectare estate