Michel Reybier Hospitality

Cos d'Estournel Dinners

Tuesday March 14th; Wednesday March 15th; and Thursday March 16th2017 

We are pleased to invite you to make a stopover in India to join our Cos Dinners as part of our Round the World in 80 Days. This is an exceptional encounter between gastronomy and oenology, with a special menu dedicated to food/wine pairing. This will also be an opportunity to remember the prestigious history of Cos d’Estournel wine that has been exported to destinations as far-flung as India since its very beginnings. Its founder was even nicknamed the “Maharajah of Saint- Estèphe” and the château cellars are still topped by the exotic pagodas that he had built in former times…

The Cos Dinner offer includes:

  • One night in a Junior or Lake Suite
  • A Cos Dinner for two people – 5 dishes with wine pairing – served at the Salon Loti
  • A Magnum of Pagode de Cos for every reservation in a Lake Suite or a bottle of Pagode de Cos for every reservation in a Junior Suite 
  • Breakfasts at Le Loti restaurant or in-room according to your wishes
  • Unlimited access to the 2 000 m2 Spa Nescens* with indoor pool, sauna, hammam, fitness studio...
  • Complimentary soft drinks in the mini-bar
  • Wireless internet connection

Rate per night based on double occupancy:
CHF 1,800 in a Junior Suite
CHF 3,500 in a Lake Suite
Package deal valid for the nights of March 14th, 15th and 16th 2017. By reservation only and subject to on availability. 

The Cos Dinner served in the Salon Le Loti may be reserved separately.
Five-course dinner : 380 Chf / per person including beverages

The Cos Menu by Virginie Basselot,
Executive Chef at La Réserve Genève M.O.F. 2015
(‘Best Artisan of France’ competition in the cuisine-gastronomy specialty)

Confit pikeperch, mustard crust, button mushrooms and red wine sauce
Cos d’Estournel 2013, white
Black truffle, creamy polenta, egg yolk and parmesan cream sauce
Les Pagodes de Cos 2009
Beef and vegetable consommé flavored with fennel seed
Cos d’Estournel 2006
Pigeon fillet roasted with Selim pepper, red cabbage braised in juniper or pigeon pie with four spices
Cos d’Estournel 2003 and 1989
Swiss cheese selection
Bergamot tea-flavored chocolate ganache, roasted buckwheat and condensed milk ice cream
Tokaj Aszù 5 Puttonyos 2008