A new lease of life for this luxury hotel

Luxury Hotel Bordeaux

Le palace bordelais
en pleine renaissanceIt was an event that marked the end of 2007 in Bordeaux… revealing its imposing neo-classic façade looking across to the Opera House, Place de la Comédie, the Grand Hotel finally rose from its ashes. It opened to the public with the name, ‘The Regent Grand Hotel de Bordeaux’, after many years of renovation work coordinated by architect Michel Pétaud-Létang and thanks to the sole determination of its owner, Michel Ohayon.

The return to centre stage for this symbol of the wine capital’s far-reaching influence delighted inhabitants of Bordeaux, who are so fond of this hotel that used to be one of the most frequented places during the Roaring Twenties (50 000 visitors when it opened). Thanks to the Rezidor Hotel Group, which opens its 3rd ‘Regent d’Europe’, Bordeaux can at last revel in having the finest example of all hotels found in this city, decorated by interior designer Jacques Garcia. Gastronomy is also an essential element of this luxury hotel. Restaurant Manager Jérôme Pichon and his team welcome us to the crucial department of this prestigious establishment …

At the heart of the legend…

Eight buildings joined together, 23 000 square metres in total dedicated to welcoming an international clientele; 150 rooms, including 22 suites, all of which have been open to the public since April 2008 and the majority provide a magnificent view of the Opera House… Nothing is too ambitious for this hotel complex, which employs 170 members of staff who busily strive to satisfy the requirements of customers from all over the world.

Almost as soon as one enters the palatial lobby one can perceive the intense buzz of activity wholly devoted to ensuring comfort for guests of this hotel. The Regent Grand Hotel de Bordeaux certainly houses a number of rare works, such as a monumental staircase made entirely of Bordeaux stone, the Acquart Courtyard and also the Marble Room, a reception salon used for “banquets and seminars”. These unique works all bear traces of history and emotion. But the classic style of the 18th and 19th centuries is naturally combined with the most contemporary demands of our modern era: this is indeed the hallmark of the well-known interior designer, Jacques Garcia. Everything here invites the visitor to relax in an ambience of opulence and serenity, from the luxury of “Fashion Avenue”, dedicated to ladies’ fashion, as well as fine jewellery and table arts, to a fitness centre and spa named “Les bains de Léa”, found on the 5th and 6th floors (to be opened at a later date).
The restaurant department is the most important of this hotel complex. Besides the “Préssoir d’Argent” Restaurant, Jérôme Pichon oversees room service, the brasserie, the bar, banquets and also manages a total of 90 staff who work with the same keenness to provide excellent service in this department known in-house as the “F & B Department” (Food and Beverage).

Laurent Costes domain

Gourmets are given plenty of choice for places to eat on the ground floor of the hotel. First of all “L’Orangerie”, a winter garden décor with Napoleon III-style seating, ensuring an elegant setting that invites visitors to casually savour a refreshment, seated beneath a well of light that filters directly through a glass roof. The Belle Epoque Brasserie, “L’Europe”, whose outside area looks directly across to the Place de la Comédie, is the ideal place for a pleasant lunch break or an evening meal. Bringing to mind the style of well-known brasseries of the 19th century, its kitchens open onto the dining room, with a ‘plancha’ (hot-grill plate) and carvery, tools of the trade used by chef Laurent Costes, who proposes traditional dishes à la carte.
When evening falls, the “Victor Bar”, managed by Karim Messaoud, welcomes chic visitors who wish to share a drink amongst friends. The name of the bar pays tribute to two Victors, both of whom contributed to the legendary success of the Grand Hotel: Victor Louis, the architect who designed the façade of the building in 1776 and the eminent author, Victor Hugo. To invite visitors to relax and enjoy an aperitif here, the bar combines shades of green and gold for a décor reminiscent of local vineyards…

The “Pressoir d’Argent”, rising star of The Regent Grand Hotel de Bordeaux

Yves Mattagne’s inspiration can be sensed at the “Pressoir d’Argent”

On the first floor is a restaurant where the mood is both classic and stylish, a sanctuary of exquisite gastronomy which opened on 9th June this year. The “Pressoir d’Argent” has a total of 50 covers and also has a lounge bar providing access to an open-air balcony.

Well-known Belgian chef Yves Mattagne elaborated his concept in close collaboration with Pascal Nibaudeau, the Head Chef who coordinates his kitchens. Having worked for seven years for the chef of the ‘Sea Grill’ Restaurant in Brussels (Radisson Royal, also part of the Rezidor Group, two Michelin stars), this former pupil of the Hotel School in La Rochelle jumped at the chance of coordinating Yves Mattagne’s cuisine with a ‘South-West’ style! “This kind of opportunity only presents itself once in a career; I’m very proud of being given this position, but taking part in this venture also represents a great deal of work for Franck Montangon, the Maître d’hôtel, and for me.” Now running the restaurant, the two men clearly appraise the extent of their role, which is to convey the inspiration of seafood cuisine and proudly promote the creations of a team comprised of 14 chefs de partie, chefs commis, pastry chefs, assistant chefs… A large number of qualified and motivated staff who all share the same pride in working at this level of excellence and are keen to see the restaurant become the region’s essential gastronomic reference.

The restaurant has one of the five lobster presses that exist in the world

So how can one best describe the concept of the “Pressoir”? Besides a menu mainly composed of seafood dishes, the restaurant also has, as its name indicates, a lobster press. This made-to-measure implement weighing 40 kilos (half is made with solid silver) crushes coral and carcass to extract a delicious juice to which bisque will be added, and this sauce is then poured over the lobster meat before serving… With such a display before their eyes, customers are treated to a real show! Pascal Nibaudeau is delighted about bringing back into fashion the idea of preparations being done in the dining room, introducing the lively activity of the kitchens. “Our cuisine is all about fine balance” he tells us. “We place great importance on ensuring that savours described by the menu correspond perfectly to the food we serve: at the “Pressoir d’Argent”, customers eat what they order!” To mention one of his recent creations: a soup of curried mussels with absolutely astounding flavours…

Some of the seafood (bass, sole, turbot…) comes directly from the fish market in La Rochelle or Arcachon; the rest is sent from all over France or the world, depending on the culinary speciality (Barents crab – the legendary giant Kamchatka crab, which can measure as much as 2 metres wide, cod and lobster from Brittany…). Aquitaine is of course honoured by its local produce of caviar and foie gras.

A cellar with more than 300 references

The other original feature of the “Pressoir d’Argent” is that it presents all types of wine, red as much as white. Sommelier Vincent Delors has meticulously worked on creating food and wine combinations with the kitchen staff, offering an extremely wide range, which also includes 14 different wines served by the glass. “Foie gras pan-fried with braised chicory is excellent with a Pessac-Léognan, for example; red mullet is a very good match for a light red wine” Pascal Nibaudeau explains. He also intends to prove that certain red wines are also a good accompaniment to white-fleshed fish and shellfish. There is a selection of magnificent Champagne too (the Moët & Chandon group, in particular, has provided some exceptional bottles, such as a Dom Pérignon 1969).

An ideal cellar, especially for Bordeaux wines and spirits too, because they have the advantage of being showcased in this marvellous setting to connoisseurs and wine lovers keen to try out new food and wine combinations.
Rather like a “city within a city”, one can see that The Regent Grand Hotel de Bordeaux lends itself easily to superlatives, as much for the opulence of the construction itself as for the hotel and gastronomic services its provides. The Regent Grand Hotel de Bordeaux further strengthens the city’s role as a leading tourist destination. As selections to decide upon Europe’s Capital of Culture 2013 approach, Bordeaux city and its surrounding region are demonstrating all the ambition it requires to assert their vocation of being a regional and international metropolis with this most magnificent luxury hotel and restaurant.
Christelle Faure-Némery

The Regent Grand Hôtel Bordeaux
2-5 place de la Comédie
33000 Bordeaux
Tel : +33 (0)5 57 30 44 44

Fax : +33 (0)5 57 30 44 45

www.theregentbordeaux.com

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