In the heart of the Médoc, surrounded by vineyards, a 19th-century landmark property begins a new chapter when it reopens as COMO Cordeillan-Bages on 1 May 2026. The opening also signals the new collaboration with Chef Fabien Ferré, (currently the youngest chef to lead a three-Michelin-star restaurant at La Table du Castellet in Provence).
The Chef
Chef Ferré has created a menu guided by the seasons, local producers and the influence of the nearby Atlantic. His signature style 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. The experience will include 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,”
— FabiEn ferre (Chef)
The Restaurant
Designed by Italian designer Paola Navone of OTTO Studio, the restaurant’s interiors embody 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.
Facing the vineyards, the restaurant terrace offers 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.
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