We caught up with Pernelle, Assistant Manager of Le Grand Contrôle restaurant, to talk immersive dining experiences, regal cuisine, and her favourite dish on the menu. 

Can you tell us a bit about yourself and your role as the Assistant Manager of the Restaurant at Le Grand Contrôle? 

Absolutely!  I’m lucky enough to have had a diverse background in hospitality, with experience in Strasbourg, England and Provence, so I’m excited to pursue my passion here in Versailles, working alongside one of the most renowned chefs in the world.

My leadership style really emphasises positivity, empathy, and trust. I believe in inspiring my team to excel by fostering a culture of continuous learning and improvement – I also believe in open communication.

My vision of perfection isn’t about unattainable standards, it’s about setting a clear direction, a shared purpose, and striving together towards continuous improvement. 

How would you describe the dining experience at Le Grand Contrôle? 

At Le Grand Contrôle, dining is an extraordinary blend of culture, history, and gastronomy. It’s like stepping into a royal banquet from centuries past, complete with staff dressed in period attire! We create an elegant and immersive atmosphere for an experience that goes far beyond the food; it’s a journey through time, offering a unique glimpse into the new gastronomy of the Enlightenment era. 

How does Chef Alain Ducasse‘s influence shape the culinary experience for guests? 

Chef Alain Ducasse has masterfully crafted various cuisines and narratives across his establishments. At Le Grand Contrôle, he blends the freshest and finest ingredients with the rich history of Versailles and the Grand Siècle. It’s a bold and modern immersion into the past. It’s truly exceptional. 

How does Le Grand Contrôle celebrate and reinterpret French culinary traditions, particularly those from the time of the Kings? 

We pay homage to historical traditions through impeccable craftsmanship and excellence in service. Our theatricality, this orchestrated choreography, contributes to an immersive gastronomic experience, enhanced by modern menus inspired by the recipes of yesteryear. It’s about blending the best of tradition with a contemporary twist, creating a dining experience that is both nostalgic and forward-thinking. 

Do you have a personal favourite dish at Le Grand Contrôle? 

If I had to pick just one, I’d go for the Normandy scallops paired with lentils from Le Perche. For dessert, it would have to be “La Vanille.” 

Can you tell us about the famous masked ball of Versailles and how you celebrate the event? 

Of course! The Grand Masquerade Ball happens every year, and fully immerses guests in the grandest atmosphere of the French court. It’s a completely unique celebration, with guests and staff are fully dressed in baroque-style costumes and masks.

The Grand Masked Ball is fully inspired by the royal festivities held at the Palace of Versailles in its heyday, but adds a cool contemporary twist with DJs and live performers – it’s a once-in-a-lifetime party. 

The legendary Chef shares insights on his journey, his passions and what makes his restaurants tick.

Tokyo is where I first started. I am Japanese, so the 1st time I went to a sushi restaurant was with my brother in Tokyo. I was very surprised with the warm welcome (Irasshaimase).
It was at this moment that I decided to become a Sushi Chef. Everything ties back to this first experience.

I do not ski, but I really like the mountains. I like to have coffee or lunch outside when it’s sunny, surrounded by tall peaks.

My partner Tasos Ioannidis met the owner and team of Airelles. We opened the first restaurant in St. Tropez in Château de la Messardière, which was very successful. We built a really good relationship with trust and mutual respect and decided to open a second restaurant together in Val d’Isere.

From vibrant family dinners to his formative experience as a young commis chef in Provence, Adrien Trouilloud’s passion for cooking started at an early age. Working his way through the kitchens of some of the world’s finest Michelin-starred establishments, including Paris’ Jules Verne and The Dorchester in London, Chef Adrien earned his own Michelin Star at Restaurant Rech in 2012, going on to open acclaimed restaurant, PINSON, with his wife Maud in 2019. In 2023, we were delighted to welcome Adrien back to his Savoie roots as Executive Chef of Les Airelles in Courchevel. We catch up with him to talk early inspirations, cooking philosophies, and the one dish we shouldn’t miss

A significant experience from my early days as a commis was my time at Hostellerie de l’Abbaye de la Celle, alongside Chef Benoit Witz. This period was pivotal in my career as it truly sparked my passion for cooking. At the age of 18, I was deeply inspired by the connection to the garden, nature, and the transformation of ingredients. The social atmosphere in the kitchen also played a role in making this experience uniquely human to me, marked by smiles and a commitment to passing on expertise to the teams. Provence, with its tranquil setting and products cultivated in the Abbey’s gardens, became a true haven of peace and discovery for me. There, I learned the importance of treating ingredients well, careful harvesting, and respect for each element in the culinary process.

The rich terroir, snow-capped mountains, and exceptional lakes of the region naturally inspire my cuisine at Les Airelles. The region’s atmosphere, filled with humanity, along with its passionate artisans and talented producers, provides wonderful opportunities for connections and exchanges. It’s crucial for me to incorporate all these elements into my creations, emphasising a love for the product, the handing down of knowledge, and sharing.

The Artist’s Eye.

Numerous prominent photographers have captured the essence of Saint-Tropez in the summer. Fewer return in autumn to unveil the more intimate, yet equally charming side of the village. To celebrate this year-round haven, Pan Deï Palais has invited renowned Swiss photographer Jonathan Ducrest, giving him free rein to capture the Palace and the village in the golden light of the Indian summer.

“Fall brings a delightful blend of golden leaves, mild Mediterranean breezes, and a tranquil ambiance that perfectly complements the beauty and elegance of Pan Deï Palais.” Jonathan Ducrest

The supermodel and singer-songwriter Carla Bruni participated in creating the Roseblood Vintage, Château d’Estoublon’s iconic rosé wine. Find out more about her involvement in the creative process:

Château d’Estoublon’s oenologist initiated me in this extraordinary world. Before we met, I simply enjoyed good wine. I had no idea that such a vast world was contained in a simple glass.
My involvement in Roseblood’s creation made me realize that wine is a work of art with many colors, fragrances and nuances.

It is inspired by Provence itself. An extremely refined wine, fresh, mineral, pale in color, with citrus notes. It can be sipped lightly, through it goes very well with Provençal flavors, especially Château d’Estoublon black olive pastes and olive-oils. Roseblood is also rather feminine for its colors and finesse, through remains very popular with men!

The notion of expertise, which is a real luxury in our world where everything is a mad rush. Creating a wine demands rigour, time and patience, it depends on nature and meteorology. Its producer only has control over the application of his know-how. Wine-making is also very important to our history, culture and traditions.

Chef Alain Ducasse’s inspirations at the helm of the Michelin-starred restaurant at Grand Contrôle.

The tastes of my childhood. Even today, they remain the yardstick of my judgment. These memories are flavors and smells, like the roast chicken my grandmother used to make every Sunday. They are also actions, like the ones I performed when I used to pick vegetables in the garden. In short, they are the tastes of nature: one must never forget that before cuisine, there is nature.

A restaurant is a place where one eats. Does this definition seem obvious? Absolutely not! When I say it’s a place where one eats, I evoke the concept of commensality. Eating is a social and cultural act. Sitting down to eat is sharing a moment of exchange. It’s entering a happy parenthesis. The table is the most civilized place in the world.

The royal dinner at my restaurant at Le Grand Contrôle, Versailles. It’s probably one of the most splendid examples one can imagine. Everything about it is exceptional: the beautifully renovated setting, the view of the Orangery of the palace, the ambiance with the staff in period costumes, and of course, the cuisine showcasing the talents of Chef Stéphane Duchiron and Chef Pâtissier Aymeric Pinard. The dinner unfolds in five courses, inspired by the ‘services’ that followed one another during the royal era. No one can resist the charm of this truly timeless moment.

Introducing the journey, cuisine, and influences of Yohan Fatela, Chef of La Bastide in Gordes.

Although I don’t often use products or techniques directly related to those overseas experiences, they have contributed a lot to me on a personal level. They have broadened my horizons, allowed me to develop managerial skills, and work with international teams. They have also influenced my perspective on the role of a Chef. We are incredibly fortunate in France to work under such favorable conditions.

An exceptional ingredient often found on the menu of Michelin-starred restaurants: pigeon. It’s a poultry that demands a lot of technique, and we showcase it throughout the season at L’Orangerie, using various cooking methods and accompaniments.

A restaurant with an exceptional setting offering breathtaking views. But it’s also a cuisine of noble ingredients, prepared with a contemporary touch, served in a friendly atmosphere by a dynamic team. The perfect blend of authenticity and modernity.

Elia Harou, Head of Customer Experience, shares with us the secrets of a unique stay at the Grand Contrôle, Château de Versailles.

Our guests come to visit Le Grand Contrôle in search of a unique experience, a journey through time.

In a way, we are “dream makers.” We draw our inspiration from our surroundings, the essence of the place, its history, and the desires of our guests.

These are the starting points for crafting experiences that are increasingly rich and distinctive.

Join us in the Saint-Tropez sunshine as Mauro Governato, General Manager of Château de La Messardière, tells us more about this mythic palace and its sister property, the Pan Deï Palais.

Our two Saint-Tropez hotels are complementary. They share, among other things, the private beach Jardin Tropézina, transportation in our Mini Moke or Rolls-Royce, as well as the iconic amenities of the Château de La Messardière resort, such as the Valmont Spa or the Airelles Summer Camp for kids. Our guests can also savor the richness of the culinary offerings from both properties. While they maintain a strong and distinct identity, there is a true harmony between them.

You will discover a new restaurant concept at the Pan Deï Palais, where Chef Antonio Oresta invites guests to experience “Les Délices du Pan Deï,” exploring local cuisine elevated with subtle Indian influences that delight both the eyes and taste buds. There’s no fixed menu, only the chef’s suggestions based on his inspirations and market-fresh ingredients.

At Château de La Messardière, esthetic medicine specialist INNERSKIN makes its debut at the spa, and children will be delighted to explore an educational farm on the estate. Not to mention our new rooms and suites, some with private gardens and others with pools.

There are many definitions of luxury, though I would define luxury as “exclusiveness”. So, I think that in the years to come, luxury will be more and more finely tuned. Guests appreciate staying in hotels that stand out for offering a special identity to which they can relate. This can be the place where they are located, or the theme around which they evolve (an art form, a type of cuisine, a sport, a special kind of environment etc.). The most notable luxury hotels tend to offer these defining features.