Nestled in the picturesque vineyards of Saint-Emilion with a beautiful view over the Dordogne river, the restaurant served refined French cuisine based on the fresh local produce. The Decoster family offers an excellent selection of wines to match the sophisticated dishes prepared by the Chef.
VertdeVin: Which dish in your restaurant is a must and should be tasted by every customer?
Thibaut Decoster, the owner of Magali & Thibaut Decoster Vignobles et Art de Vivre & Atelier de Candale: Our restaurant is not strictly speaking a restaurant with “signature dishes”. We offer really a dynamic and an “open-minded” cuisine based on the products of the moment, sourced as closely as possible. We aim to have a menu that is constantly reinvented according to the seasons and the market and that appeals to our customers. This is why we don’t have a dish that is “unavoidable” or in any case present on the menu all the time or even on a regular basis. Our table is always a discovery even for regular customers.
VertdeVin: What wine do you recommend to accompany your dishes?
Thibaut Decoster: The dishes we propose are mostly in agreement with the wines we produce. For the record, we have 4 châteaux in St Emilion. This corresponds to 4 great wines and different second wines or branded wines. The aim of the restaurant is to show the range of possible matches between dishes and the red wines of St Emilion. The range extends from Grand Crus Classés up to more than 10 years of age to much more accessible and young wines, including Grand Crus with very different terroir profiles that underline the magnificent diversity of the wines of the appellation. Of course, we also offer wines from other producers in Saint-Emilion, from France and the rest of the world, whether red, white or rosé. Our menu also offers dishes to match these wines.
VertdeVin: Which wines are the most popular with your customers?
Thibaut Decoster: The wines most appreciated by our customers are generally our own. This highlights an idea that we have always defended: there is no more perfect match than a wine tasted in the heart of its vineyard with products from local production. A wine must exalt its terroir and translate it into a gustatory language that challenges the taster about the incredible richness of nature. This is never more evident than when the wine is tasted at the heart of all the natural influences that make up its terroir.
VertdeVin: The most unexpected wine and food pairing you have ever served?
Thibaut Decoster: The most unexpected food and wine pairing we have ever served is a lobster with sweetbreads with a 2016 Château de Candale. The combination of land and sea with the floral burst of ripe, juicy fruit from Château de Candale was prodigious.
Photo credit: Atelier de Candale