Como Hotels and Resorts has unveiled Como Cordeillan-Bages, marking the brand’s debut in Bordeaux’s Médoc region.

Gastronomy lies at the heart of the resort, with celebrated Chef Fabien Ferré at the helm of the hotel’s culinary direction. In 2024, Ferré made history by becoming the youngest chef ever to go from zero to three Michelin stars for his restaurant La Table du Castellet in Provence.

Ferré’s signature style is guided by seasonality and locality, allowing exceptional produce to speak with clarity through precise, elegant execution. Mathieu Martin will join as Executive Chef. A native of southwest France, Martin brings a deep connection to the region, translating Ferré’s philosophy into daily practice through close relationships with local producers.

The menu at Le Cordeillan follows the rhythm of the seasons and the influence of the nearby Atlantic Ocean. Its culinary signature leans towards marine and vegetable expressions, celebrating local fish, shellfish and the surrounding agricultural landscape. Meat appears more discreetly, as a refined acknowledgment of regional tradition.

The experience unfolds with menus of three, four and six sequences served at lunch and dinner, complemented by an à la carte selection. The menu evolves every two to three months, guided by seasonal arrivals and the inspiration of the kitchen. Signature dishes include Atlantic turbot with asparagus, shellfish and lovage, alongside a Gillardeau oyster served with turnip, sorrel and radish.

“Opening Le Cordeillan is a rare opportunity to bring together everything I believe in — the richness of local produce, a wine list that truly reflects the region, and the responsibility of giving new life to a place with a strong culinary history,” says Ferré. In partnership with Como, we will create a destination that feels rooted, alive and unmistakably of its time.”