Mirella Pandjaitan
May 12, 2026
COMO Cordeillan-Bages strives to become a beacon of culinary excellence firmly rooted in its location in the heart of the Médoc, surrounded by vineyards. The 19th-century landmark property began its new chapter on 1st May 2026. One of its steps is a collaboration with Chef Fabien Ferré as Chef-Consultant, designing the menu and guiding the culinary direction of this new dining destination.
Currently the youngest chef to lead a three-Michelin-star restaurant at La Table du Castellet in Provence, Chef Ferré hones a signature style that leans toward a marine and plant-based approach, celebrating local fish and the richness of the surrounding terroir, while meat is featured more discreetly as a nod to regional traditions. Therefore, the menu he created is guided by the seasons, local producers, and the influence of the nearby Atlantic. Diners are expected to unfold through a three- to six-sequence menu served at lunch and dinner.
“I had this desire to explore new creative projects. Partnering with COMO felt completely natural, as we share strong values and a passion for excellence. Orchestrating the revival of this iconic restaurant, after so many years of closure, is an especially exciting opportunity,” shared Chef Ferré.
Italian designer Paola Navone of OTTO Studio helms the ambience, which embodies utmost balance and simplicity. Filled with natural light, the space features gentle, neutral tones and tactile finishes aligned with COMO’s contemporary aesthetic. The table centrepieces, crafted by ceramicist Benoît Breymand, add a discreet sculptural presence. Monochromatic and minimalist, they interact with the textures of the tableware and the play of natural light, allowing the dishes to remain the focal point.
The restaurant terrace faces the vineyards, oozing a serene immersion in the Médoc landscape. Indoors, the lounge and bar extend the experience with a warm and elegant atmosphere. The hotel’s wine cellar, boasting nearly 1,600 references, will complement the cuisine with a selection celebrating the region’s great wines while also offering carefully curated discoveries.
The restaurant will be open from Friday to Tuesday, for lunch and dinner. On closing days, room service and a snack menu will be available for hotel guests.
COMO Cordeillan-Bages became the third French address of COMO Hotels and Resorts, after COMO Le Montrachet in Burgundy and COMO Le Beauvallon in the Gulf of Saint-Tropez. With the launch of Fabien Ferré’s new restaurant, COMO continues its ambition: to make each of its destinations an experience where hospitality, place, and gastronomy come together seamlessly.
Further information can be accessed here.