Châteaux Grandeur – Private Stay

Introducing La Chartreuse de Cos d’Estournel. In the heart of the Domaine de Cos d’Estournel, Grand Cru Classé Saint-Estèphe, is a private châteaux available to our clients  offering the unique experience of living the life of a winemaker in an authentic setting. This elegant châteaux is a true refuge of understated luxury, allowing you to experience châteaux life first hand. To enhance this unique experience, the stay includes a full time chef, who will prepare cuisine matched with the property’s superb wines. There are two suites and 6 bedrooms, a library, a dining room, a lounge, an indoor swimming pool, a gym and a steam room. The terrace, with superb views of the garden and the outdoor swimming pool, is also at your disposal for your meals.

During your stay, the home will be yours to host your 16 guests on your own.


  • Having exclusive use of this charming and elegant family home where your tailor made experience will include full use of the library, six bedrooms, two suites, indoor swimming pool and cellar, etc.
  • Having lunch in the dining room or on the terrace with a feast based on market produce concocted by the chef at La Chartreuse de Cos d’Estournel.
  • Heading off to see the vineyards and the Châteaux de Cos d’Estournel, accompanied by the Technical Director.
  • After visiting the wine storehouse, you’re offered a tasting session of the estate’s vintages.
  • Back at La Chartreuse, share a relaxing moment at the indoor pool and hammam.
  • Dinner is now served. The chef, who has trained with some of the best cooks in France, offers gastronomic cuisine prepared with local ingredients, dishes will be artfully paired with wines.

The Wines.

Domaines Reybier consists of four separate vineyards:
The vineyards for Cos d’Estournel and Châteaux Marbuzet, both located in Saint Estèphe, were joined in 2003 by Goulée, located in the Médoc appellation, and a vineyard of white wine grapes located in the north of the Médoc and from which Cos d’Estournel Blanc and Goulée Blanc were created in 2005.

These vineyards are meticulously managed with a view to producing the highest possible quality wines.

 Discoveries & Excursions.

An excursion to the bay of Arcachon.  Between the land and the sea, let yourself be beguiled by these wild landscapes that change constantly with the light. Behold the sky and the majestic birds migrating, the seasons unfold.
* Lunch in the waters of the Banc d’Arguin on board a pinasse, the traditional fishing boat of the region. 
On the menu: fresh oysters accompanied by a white wine from Cos d’Estournel.
* Or flight followed by a distinctive pause for lunch at Chez Hortense in Cap Ferret, right on the beach.

On the Route des Châteaux. 
Take off in a helicopter to discover the beauty and authenticity of the Bordeaux châteaux.
* Flight over the châteaux of Bordeaux, Left Bank and Right bank.
* Lunch in Saint-Emilion to savour the gastronomic products of the region.
* Discover the secrets of Saint-Emilion, its famous vineyards, the streets of its medieval city and its 
mysterious underground monuments and their hidden treasures. Here you will find miles of underground tunnels that became stone quarries and cellars.

A Date in Bordeaux. Stroll for a few hours in this town full of character and lose yourself in its streets which have so many stories to tell .
* Sail sedately down the river.
* Discover the architectural marvels of the town center.
* Lunch in a charming Bordeaux bistro.
* Enjoy a shopping session in some of the town’s great shops.

Excursions organized exclusively for you and your guests. Prices on request.

All photos provided with express permission of La Chartreuse.

Spicy Cooking with Guillermo Gomez

Guillermo Gomez was recently named executive chef at Esperanza, an Auberge Resort in Cabo San Lucas. Gomez oversees the culinary direction of the resort’s six restaurants, including the acclaimed Cocina del Mar and new Pesca, as well as developing all the seasonal menus at Esperanza with a special emphasis on Baja’s local produce and purveyors.

Always looking for authentic cooking classes when I travel, we met Guillermo during dinner as we awaited Hurricane Newton. Inquiring on the preparation of a certain dish, he left the kitchen to visit our table and discuss the ingredients. Once he revealed he was from Cordoba, Argentina, we shared our exciting Argentine travel tales and favorite Francis Mallmann restaurants (Mallmann is the Thomas Keller of Argentina). Guillermo began cooking when he was 12, when his mother and grandfather taught him the fine Argentine art of asado – specifically cooking over a flame or on a grill.

Gomez’s cuisine is reflective of his international experience in destinations including Argentina, Spain, France, Italy, Uruguay, Mexico and the U.S.

Our afternoon class with Guillermo took place in the Cocina Del Mar bar, overlooking the Sea of Cortez…divine setting! Known for it’s exquisite variety of fresh fish, it was appropriate to begin with ceviche. Culture,culinary traditions and geographic ingredients, the perfect combination! Best to be accompanied with an icy Margarita!

We made a few dishes besides ceviche and guacamole – recipes below.


  • 3 ripe avocados
  • 1 lime (juice)
  • 2 tbsp. chopped fresh cilantro
  • 1 romaine tomato, cubed without seeds
  • 1 tbsp. chopped onion
  • Serrano or jalapeño chili to taste, chopped without seeds (optional)
  • Salt & pepper to taste

Method: Avocados must be soft when squeezed gently. Cut avocados in half, cutting around the large, smooth pit. Separate the avocado halves and remove the pit. Scoop out the avocado meat from the skins. Use a whisk or a fork to mash the avocados until smooth. Add the rest of the ingredients, mix very well and add salt and pepper to taste. Enjoy traditional guacamole with crispy warm corn tortillas “totopos”
or for topping your fajitas.
Guillermo is entertaining and extremely friendly and very patient in sharing each recipe presentation, we didn’t feel rushed or intimidated by the class – he is so well traveled, it’s easy to chat with him and share travel experiences; clearly, his vast globe trotting has influenced his cuisine. Also, he was very patient when I wasn’t satisfied with my photos on a somewhat misty afternoon and needed extra shots!

Highly recommend culinary classes with Guillermo at Esperanza, an Auberge Resort.

¡Buen provecho!