What Happens When a Bordeaux Winery Opens a Restaurant?

What happens when a Bordeaux winery opens a restaurant in Paris?  The short answer is magic. The longer one involves sumptuous food and wine.

Created in 1935, the family-owned and managed company Domaine Clarence Dillon is a renowned winemaker producing five rare and exceptional estate wines: two red wines and two white wines from First Growth, Château Haut-Brion and its sibling Château La Mission Haut-Brion, as well as representing one of the finest wines from Saint Émilion; Château Quintus.

In 2005, the Company created the Bordeaux Fine Wine Merchant, Clarence Dillon Wines, which has become one of the most important Fine Wine Merchants in Bordeaux, and launched Clarendelle, “Inspired by Haut-Brion”, Bordeaux’s first super premium luxury brand wine. So it’s not surprising that they wanted to expand even more.  And expand they did.

Just a couple of months ago they launched the Hôtel Dillon, located in the heart of Paris’s Golden Triangle. This 19th century mansion houses a gourmet restaurant, Le Clarence and La Cave du Château, a wine shop that features a wide selection of wines sourced exclusively from the terroirs of France.

grand-salon-at-restaurant-le-clarenceThe restaurant is run by Christophe Pelé, Managing Director and Executive Chef,] and Antoine Pétrus, Restaurant Manager and Chef Sommelier. Together they add a contemporary touch to the classic French cuisine and service.

A restaurant like this us classic Parisian and any even spent eating and drinking in the sumptuous surroundings is like a celebration of all things French. We say, C’est Magnifique!

Daniel Green in Paradise

Daniel Green returns to a very special property in Phuket to take you on a video tour of paradise. Welcome you your own personal VIP ...