Everything contributes to making your discovery of La Commanderie de Peyrassol an enchanting interlude. Unspoiled nature, centuries-old vineyards, traces of a thousand-year-old history, a remarkable collection of contemporary art, exciting exhibitions… To allow you to make all these discoveries during a busy day, the estate offers quality restaurants that serve products from the estate farm and local producers. Two styles are available: a gourmet break at the Bistrot de Lou or a gastronomic experience at the Chez Jeannette* restaurant.
Offering a varied culinary experience to visitors who often spend at least a day of wine tourism on the estate was an obvious choice. It was also clear that we should offer local, healthy, fresh, high-quality terroir products, matching the elegance and delicacy of the estate’s wines. Thus, an organic farm was born. The market gardening, spread over 5000 m2, aligns with the lunar influence and abundantly produces seasonal fruits and vegetables. The vegetable garden, in a poetic array of greenery, arranges supports for tomatoes, beans, and rows of salads, vegetables, and other aromatic herbs.
Around thirty hectares are dedicated to animal husbandry respectful of the animals and their natural development. Enclosures and wooden shelters allow each species to move freely. Organic feeding and strict health care complete the system to ensure flavorful and healthy meat. Nothing is left to chance.
The products and wines are present, but the art lies in enhancing them, combining them, and transforming them into tasty and refined dishes. Michel Portos, a twice-starred chef and named Chef of the Year in 2012 by Gault and Millau, has been entrusted with the mission of creating the culinary offerings at the Commanderie de Peyrassol.
2 toques awarded by Gault et Millau guide
