Experience Spring at Les Sources de Cheverny, where you can enjoy a peaceful escape amidst a dynamic and vibrant landscape. It is also about savoring the very essence of our hotel: an authentic and refined art of living, in harmony with nature.

For reservations, please reach out to: reservations@sources-cheverny.com

More information on our activities

Loire Valley Chateaux

During the Hundred’s Years War, the French royal court was expelled from Paris and had to relocate somewhere with fertile breeding grounds and where the court could settle down week by week.Over the course of hundreds of years, these “homes away from homes” blossomed into the architectural splendors that are the Loire Valley Castles.

Located at the crossroads of the Loire Valley most iconic castles, nestled in these very pastures bursting with history, is your home away from home: Les Sources de Cheverny. This five-star domain is born from Alice and Jérôme Tourbier’s unfading fervor to create a sanctuary bathed in quiescence, elegance and indulgence.

Discover ou package “Castle Life for lovers“

Discover the delicacy of line-caught hake in a bread crust, elevated by tender white asparagus and served with a refined orange sabayon—a savory creation by Chef Nicolas Massé that marries freshness, texture and flavor.

Ingredients for 4 people :

Garnish
• 1 hake fillet (approx. 960 g)
• 8 large white asparagus spears
• 60 g coarse salt
• Slices of whole-wheat sandwich bread
• Butter
• Olive oil
• Salt
• Pepper

Sabayon
• 2 egg yolks
• 1 orange
• 40 ml orange juice
• 12 g clarified butter

Technique :

Hake
• Cover the hake fillet with salt and let sit for 10 minutes, then rinse under a gentle stream of water. Pat dry and rest on a clean cloth for 30 minutes.
• Cut four uniform portions of about 95 g each from the center of the fillet.
• Brush each hake portion with clarified butter, then top with a slice of whole-wheat sandwich bread. Chill until ready to cook.
• When ready, pan-sear the hake in olive oil just until the bread begins to color, then finish cooking in a 180 °C oven for 3 minutes.

Asparagus
• Gently peel each spear from tip to base.
• Trim the woody ends to even out the spears.
• Cook in lightly salted boiling water, then plunge into ice water to stop cooking.
• Drain and lightly sear on a plancha (or grill pan) with a drizzle of olive oil.

Sabayon
• In a bain-marie or over very low heat, whisk the egg yolks and orange juice constantly in a figure-eight motion.
• When the mixture becomes foamy and thick enough to coat the back of a spoon, whisk in the clarified butter, then finish with a little orange zest.

Finishing and plating :
• On a flat plate, lay two asparagus spears side by side.
• Place a bread-crusted hake portion on top of the asparagus.
• Serve the sabayon on the side in a small sauceboat.

Every winemaker aspires to create exceptional vintages — a dream that always begins with generous harvests yielding perfect grapes, balanced and fully ripe. These remarkable years are rare and remain etched in memory forever.

For Alice and Jérôme Tourbier, there are two unforgettable dates. The first marks the birth of Les Sources de Caudalie, in Martillac, in 1999. There, nestled in the heart of the vineyards, the couple created an estate whose stones and timbers seem to belong to a distant past. Initially, 30 rooms, including a stilt cabin, welcomed guests, along with two restaurants and a Vinotherapie Spa, unique in the world, sourcing its water from 540 metres underground.

Over the years, the Maison grew, adding new Rooms and Suites, and a wine bar. In 2010, La Grand’Vigne restaurant was awarded its first Michelin star, followed by a second in 2015. Just a year later, came a crowning achievement: Les Sources de Caudalie became the first French Palace hotel set in the countryside. Surpassing even their initial ambitions, Alice and Jérôme Tourbier saw a new vintage begin to take shape.

This would be Les Sources de Cheverny, in 2020. In the Loire Valley, another renowned French wine region, they paid tribute to history by reinventing an 18th-century manor house, complemented by contemporary-style chalets. Thus emerged a hamlet of 49 exceptional Rooms and Suites, a Wine Bar, and a gastronomic restaurant, Le Favori, crowned with one Michelin star.

But why stop there? Experience and maturity now drive the couple to open two new destinations in the near future.

In Burgundy, in Gilly, Côte-d’Or, they are renovating a 14th- and 17th-century heritage treasure. Listed as a historic site, this former abbey is set to welcome guests in 2026, with 49 Rooms and Suites, a spectacular spa, and two restaurants.

Finally, along the Alsace Wine Route, Les Sources will reach new heights with Château d’Isenbourg, not far from Colmar. The project, set to open in 2027, will offer around fifty Rooms and Suites, along with various wellness areas, including an impressive 25-metre-long swimming corridor nestled in a vaulted wine cellar!

The exceptional vintages of Alice and Jérôme Tourbier continue to flourish in majestic style. They perpetuate a unique art of living, centred on nature and the vineyards, while ensuring each estate maintains its own identity. True vintages in every sense.

Welcome to our oasis of relaxation and gastronomy, where every day is an invitation to escape and discover. To make the most of your stay with us, we’ve put together a programme to help you savour every moment. Here are our suggestions for two unforgettable days in the heart of our vineyards.

DAY 1

9:00 am – Relish a delicious breakfast
Start your day with a buffet at La Grand’Vigne and enjoy the lake view while savouring a selection of fresh, local products. Alternatively, for breakfast in bed, order the vintner’s gourmet basket.

10:30 am – Discover the benefits of Vinotherapie
Let the powers of the vine relax you with exceptional treatments that have antioxidant and anti-aging properties. Between the Ritual of the Sources, Sunday Ritual or Ritual of the Vines, which one will you fall for?

1:00 pm – Lunch overlooking vineyards
Beneath the wooden beams of 18th-century wine cellars, enjoy a delightful moment on the terrace of La Table du Lavoir. The chirping of birds complements the chefs’ hearty cooking at the house. A guaranteed rustic ambiance.

2:30 pm –  Taking a stroll in La Forêt des Sens
At the heart of the estate, a Land’Art trail dotted with contemporary works of art by local artists invites you to take a contemplative stroll among trees, flowers, streams and vines. Ideal at any time of day.

6:00 pm – Visit wine cellars & enjoy wine tasting
Adjacent to Les Sources de Caudalie, Château Smith Haut Lafitte opens its doors for workshops and guided tours by appointment, complete with tastings. This offers a unique opportunity to explore the world of a classified Bordeaux Grand Cru.

8:30 pm – Experience high-end culinary delights
Chef Nicolas Masse and Head Sommelier Aurélien Farrouil invite you to an extraordinary culinary experience with a 5 or 7-course menu in the elegant and refined setting of the double Michelin-starred restaurant La Grand’Vigne.

DAY 2

10:30 am – Wake up with a sporty mood
Enjoy tennis, yoga, cycling, jogging, and swimming: choose from a variety of activities to feel revitalized among the vineyards. Additionally, from April to October, a professional coach is available to enhance your experience.

2:00 pm – Enjoy tapas
After the effort, the comfort. Sitting at the counter or near the wine library in the ROUGE wine bar and gourmet grocery shop, indulge in a glass of Pessac-Léognan, accompanied by a selection of tasty cheeses.

4:30 pm – Savour a last moment of relaxation
At Les Sources de Caudalie, wellness is a true art of living. Choose how to perfect your stay at the Palace des Vignes with options like a heated indoor pool, jacuzzies, and a barrel-shaped sauna.

Source: Les Sources magazine, 2024

Being a Pastry Chef in a Palace means creating desserts in dishes, and much more. Anthony Chenoz tells us about his day at Les Sources de Caudalie.

Anthony Chenoz grew up beside his father, a cook. To stand out and, he admits, due to a sweet tooth, he opted for pastry-making.

Trained by Jean-Luc Rocha in Paris, Anthony came 3rd in the 2022 French Championships for desserts before joining Les Sources de Caudalie. “An amazing place. A magnificent setting, young motivated teams, many possibilities for self-expression.”

He creates desserts for the 2-star restaurant La Grand’Vigne (and recommends his signature rice pudding), and La Table du Lavoir, Viennese pastries, flaky brioches, marbled cakes, flans etc. for breakfast buffets, cakes and biscuits provided in the Suites.
Plus special creations year long. “For Easter, we made 80 ‘Terre de Vignes’ eggs to show our expertise with chocolate. A colossal task mobilizing the entire team.”

A Pastry Chef’s days are very full! “Before setting things out, I hold a briefing with the Sous-chef of La Table du Lavoir. After lunch, a break. 6 p.m., a new day begins with evening service in both restaurants.”

Organization, rigour, patience, pedagogy are thus vital to head a kitchen brigade, to which Anthony adds “a touch of folly”.

For a good mood in the kitchens and in his desserts, with original creations, complex techniques and on the spot plating to make pastry exceptional at Les Sources de Caudalie.

Source: Les Sources 2023 magazine

June 2023 marks a momentous turning point for the Bordeaux Palace des Vignes. Les Sources de Caudalie is proud to announce their European Ecolabel certification, fruit of twenty years’ commitment to green tourism. The hotel is welcoming Hugo Clément as the patron of its Sources Académie, as a result of collective effort rooted in ongoing training.

For the Tourbier couple – founders of the establishment – eco-responsibility is the primary value in their definition of travel. Alongside them, the entire Sources de Caudalie team is committed to sustainable tourism. Here, luxury is not ostentatious, but the service is tailor-made and respectful of mankind and nature.

Les Sources de Caudalie are determined to use conscious consumption and sustainable development as guiding principles in making decisions and taking action.

In Martillac, a single mantra resounds: reduce, recycle, reuse.