Gastronomic elegance in Sauternes
Château Guiraud, 1st Grand Cru Classé of Sauternes in 1855, is a property driven by a wind of dynamism. Located in Sauternes, the vineyard produces exceptional sweet wines as well as a range of high-quality dry white wines. In 2022, Sandrine Garbay, who was cellar master at Château d’Yquem for 24 years, became General Manager. This news delighted all Château Guiraud lovers ! The majority shareholder, Matthieu Gufflet, has very high ambitions and a clear vision of what he envisions for wine tourism in Sauternes. This is how the gastronomical restaurant Le Cercle Guiraud opened its doors in the summer of 2023. We visited for lunch and here is what we thought.
The restaurant is located in the village of Sauternes and offers remarkable views on the vineyards and Château Guiraud in the distance. On the beautiful terrace, mulberry trees provide refreshing shade for the tables up to 30 guests. A selection of garden furniture with soft cushions is another option for those wishing to enjoy an aperitif before or after dining. Currently, the restaurant proposes two Sauternes cocktails – Petit Pêché and Spritz des Vignes – created by Jérémy Lauilhé, Meilleur Ouvrier de France Barman 2023. For rainy or cold days, the restaurant also has a cosy dining room.
The director Frédéric Flament’s welcome is warm and the menu so tempting. Chef Yoann Amado, who trained in Michelin-starred establishments, is in the kitchen with his team, waiting to please the guests with local and fresh ingredients. He offers a ”Sauternais” menu for lunch on weekdays (49 euros) and a ”Guiraud” menu on weekends with starter/main course/dessert (65 euros). Also, the ”Grand Cercle” menu, with 4 or 6 courses (from 85 to 110 euros), allows guests to indulge in the chef’s desires. The sommelier’s team can also create food and wine pairings.
The presentation of the dishes is remarkable. The chef’s precision and technique are evident. It makes you wonder when the (Michelin) star will shine at Cercle Guiraud ! The pairings with the estate’s wines are very well executed. There are also other wines from here and elsewhere, but always made in France, on the wine list. To round off this Lucullus lunch, pastry chef Juliette Bonnard’s desserts brought freshness and delicacy.
Congratulations to all the team for the perfect service, pairings and cuisine, and thank you Chef Amado and Director Frédéric Flament for your time and passion.
