In the middle of the vineyards of Chateau Smith Haut Lafitte, the Caudalie hotel and spa has become my watering hole for visiting chateaux in the Graves. Since my last visit, a new chef has been engaged and the restaurant has achieved a Michelin star, so I was curious to see what changes I would find.
The restaurant offers three choices: a rather restricted three course Plaisir Gourmand, à la carte, and a tasting menu (based on selections from the à la carte). One note of warning: if you stay at the hotel on a demi pension basis, the meal at Grand Vigne includes only the Plaisir Gourmand. Personally, there wasn’t a single item on this menu that appealed to me, and it did not look as thought it had either the ingredients or the interest for a one star level. This would make for a disappointing evening, although in defense of the hotel, you can take the à la carte instead (for an extra charge, bien sûr).
Even on the à la carte, menu choices are a bit restricted for a one star rating (does Michelin take the variety on the menu into account when awarding stars?) One starter of crab with vegetables was good; giant prawns wrapped in pasta were better, although accompanied by citrus fruits that clashed with wine. (But in the interests of full disclosure, I rarely like mixtures of savory with fruits.) A mark against the restaurant was that both starters came with the same base of tomato jelly. This seemed a lazy design. One curiosity was that one night the prawn starter had two prawns; another night it had only one prawn. It seems an odd practice to halve the size of the starter from one night to the next.
Main courses were the best elements. Pigeon with rhubarb profiteroles was simply excellent, everything in perfect balance. This was the killer dish for me. Turbot was the most imaginative offering, on a base of girolles, with a clever spiral of carrot spaghetti. Desserts were good, the most interesting being a trompe l’oeil of strawberries, apparently presented in a glass, but actually with “glass” consisting of an edible sugar molding. I would give the restaurant its star (just).
Especially for a restaurant asociated with a chateau, the wine list was disappointing. On previous visits I have been very pleased with the wine list, which included, as you might expect, older vintages of Smith Haut Lafitte, both red and white, at very reasonable prices. This was a good opportunity to showcase their wines. There also used to be a good selection of wines from other regions, including Coche Dury Meursault at fair prices. All that has gone. There are a couple of current vintages of Smith Haut Lafitte, a routine run through the regions of Bordeaux, and some small offerings from elsewhere, but I was hard put to find wines I thought would be interesting at reasonable prices. In the end I was satisfied with neither of my choices. Domaine de Chevalier, which has always been a favorite, disappointed with its 2004 red; and Malartic Lagravière’s white 2006 made me wonder how on earth it was ever classified as a Grand Cru. Wine service fell a bit short: I had to wander over to the ice bucket to retrieve my bottle from time to time.
Domaine de Chevalier, 2004 (red)
Deep ruby color still with some purple edges. Very restrained nose with faint hints of Cabernet austerity. There’s a rich initial impression, but cut by a rather dry finish (characteristic of the year, perhaps, but exacerbated here). This feels like a Cabernet-driven wine. How much will that dryness soften with time and will this happen before the fruits dry out? Although I like wines in the classic style, this is a little too dry even for my taste. 86 Drink – 2016.
Malartic Lagravière, 2006 (white)
A bit characterless: not a lot happening on the nose, perhaps a whiff of citrus and a touch of minerality. The same spectrum follows through to the palate, where the lack of fruit concentration allows a sort of faintly metallic minerality to come through to the finish. This seems enormously over cropped. I am left wondering what this wine offers that Muscadet hasn’t got, except for price. 84 Drink now if at all.