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.

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.

Every detail at Le Grand Contrôle has been carefully considered. When you visit us, you’ll discover that each dish is served in porcelain tableware from La Maison Bernardaud, a French company renowned for its exceptional craftsmanship.

We are heirs to the French legacy of porcelain. One of the last in the world to bear a family name, our firm has been run for the past 160 years by the Bernardaud family. Transmission of our expertise, the key to the firm’s prosperity, will lie at the core of the anniversary we will celebrate next year.

We have been working with Chef Alain Ducasse across the world for many years. Joining him at the Château de Versailles with Airelles seemed self-evident, as we share the same level of high demands. One of our subsidiaries, L’Ancienne Manufacture Royale, created by Louis XVI’s brother, is the matriarch of Limoges Porcelain. It reproduces identical pieces from the 18th and 19th centuries, whose originals are exhibited in famous museums. This ensures full immersion for the guests.

Porcelain is one of man’s first manufacturing activities. Since our creation, we have constantly reinvented this ancient material while building privileged ties with contemporary designers and benefitting from new technologies. Our workshops thus produce new forms, colours etc.

Interview of François Scaviner, Hospitality Services Manager at Airelles Val d’Isère.

“First, a nod and a wink: they day they arrive, it is customary for us to surprise our guests. We discreetly take their photos and when they enter La Grande Ourse restaurant, they find them subtly displayed on the wall… Real Hollywood stars!”

“Second, an aspiration: the smoking lounge, together with its Honesty Bar. This is a warm setting, propitious to rest, reflection, sometimes even introspection. I find this room extremely pleasant, and it is not rare that you have it all to yourself.”

“And finally, an indiscretion: our hotel has secret doors hidden behind books and furniture. It’s up to you to find them…”

Meet Les Sentinelles des Airelles, those men and women who embody the hotel and meet (nearly) all your requirements.

Being available for guests, fulfilling their needs, offering advice to make their stays unforgettable… Such are the assignments of a Clés d’Or Concierge like Romain Craffe. “It requires discretion, responsiveness and a sense of detail. You have to obtain the tiniest piece of information to be constantly by their sides.“

For Head Barman Louis Delevaux, the Bar at Les Airelles is a great place for meeting up and sharing. “All our guests head for the Bar on their arrival, but also during their stay or just before they leave. Some like to confide in us, we need to show attentiveness and discretion. Others want to make discoveries, so it is vital for us to be fully acquainted with our proposals and master the art of cocktails, in order to anticipate their wishes even before they describe them.”

Entrusted with creating a new edition of light fixtures for the famous Hall of Mirrors, Mathieu Lustrerie, an “Entreprise du Patrimoine Vivant”, also works for Airelles Collection.

We see ourselves as being at the service of chandeliers. When my father created the firm in 1948, their sole purpose was lighting. While orienting Mathieu Lustrerie towards historic monuments, chandeliers retrieved their letters of nobility and were again seen as prestigious objects.

At Château de La Messardière, we created contemporary chandeliers made of rock crystal for the Japanese restaurant, Matsuhisa. At Les Airelles, we have carried out work halfway between creation and the restitution of old items by adapting historic chandeliers to suit the proportions of Les Chalets des Airelles. We have also produced new editions of period chandeliers for Le Grand Contrôle while retaining the details that make all the difference. We take great pride in contributing to the Airelles experience with our creations.

We created 500 light fixtures for this hotel, mobilizing about 30 artists and craftsmen for almost two years. The lighting reproduces that of the hotel de Versailles identically, thanks to our patented LED bulbs which recreate the halo and colour of a real flame. Total immersion in an 18th-century atmosphere!

M.G.: I attach great importance to the flavour of each ingredient in its natural form, even more so if it is fresh and of excellent quality. I am, however, very sensitive to the taste that a good olive-oil can produce. The depth of its savour, its texture on the palate. It offers a thousand new possibilities in cooking.

S.H.: I have to confess my own little sin: all kinds of fruit! They are an endless source of inspiration. Pears, whose juice is a real elixir, mangoes, but also citrus fruits. When picked at maturity, they are real treats for the tastebuds: a dessert of roasted clementines, for example, marinated grapefruit, mint and pepper, proposed on the Carrara menu.

M.G.: Chefs often find inspiration in nature or our fondest memories. For me, they are harbours in Italy, the Mediterranean, my grandparents’ gardens, though walks in the mountains too. I find the richness of nature fascinating and inspiring.

S.H.: In my creations, you also find inspiration from the south and the Mediterranean. I also like to work with produce from the land and herbs from kitchen gardens such as tarragon and thyme. They ensure superb harmony among tastes and wonderful lightness for desserts.

M.G.: Respect and trust characterize our relationships with our partners. The quality of their produce must be on a par with our demands so that we satisfy our guests.

S.H.: For many years, we have enjoyed privileged partnerships with producers in the region. These ties based on trust allow us to obtain high-quality ingredients throughout the season. It is a real joy for a chef to imagine and conjure up recipes in concert with local producers.