Au Chateau l'Hospitalet near Narbonne, the chef Laurent Chabert dedicates his talent to managing the kitchens of the restaurant the art of living whose menu offers a clever marriage between local products and exceptional wines Gérard Bertrand.
The art of living
The name of the establishment sums up the spirit that reigns Chateau l'Hospitalet : the art of living. The brand flowed naturally at the heart of this hotel complex draped in vineyards managed according to the precepts of biodynamics. The soul of the place emanates from a signature: that of Gérard Bertrand, great wine maker. Because it is he himself who confided to Laurent Chabert, the chef of the restaurant, is responsible for building a gastronomic offer to match the cuvées from his finest vineyards. The situation is exceptional and the stake of the same magnitude, served by a natural setting which is that of La Clape, superb wine-growing terroir on the seafront.
The sap of the soil
For a fervent spirit of authenticity and gustatory truth, short circuits are essential. It is the choice made Laurent Chabert who works in his kitchen only with noble and local products. The commitment was accompanied by the creation of a garden on site, where the chef draws and cultivates his herbs and seasonal vegetables. These carry the flavors of a land which is the one shared by the vines. They are the same sap and the same juice to help adjust perfect pairings between wines and flavors. A circle of small producers participates in the seasonal supply of the kitchens. All these resources fuel the inspiration of Laurent Chabert who creatively ensures to perfectly serve the very high expression of Gérard Bertrand wines.
Wines and flavors
À la carte the offer is particularly expressive, inspired by both the sea and the land. Most of the fishing comes from the Ayrolles pond in Gruissan. The menus adapt to arrivals where the majority are wolves, eels or mules. In the favorable season the tuna is also present. Lamb, guinea fowl and young birds come from farms in the southwest, like the beef from Aubrac. Cow, goat or sheep cheeses are selected from the closest terroirs. The dishes are then designed in close relationship with the wines, submitted to the attention of Gérard Bertrand himself. Among the recipes that make the signature of the art of living can be counted the Mediterranean lobsters very well served by a Clos du Temple Rose. Or the Croustillant de Pigeon stuffed with foie gras to which the cuvée The Viala, in Minervois La Livinière, or Forge en Corbieres Boutenac bring perfect resonance. The establishment itself consolidates its reputation by awarding a Michelin plate in 2019.
The Art of Living Restaurant