Our articles
Interview with Louis Morin, Director of the restaurant La Grand'Vigne**.
the interview with Louis MORIN At the age of 30, Louis Morin took up the post of Restaurant Manager at La Grand'Vigne des Sources de Caudalie at the end of the year.
48 hours at Les Sources de Caudalie
Welcome to our oasis of relaxation and gastronomy, where every day is an invitation to escape and discover. To make the most of your stay
The art of tasting
The art of wine tasting: the six golden rules for appreciating a wine At Les Sources de Caudalie, our philosophy is to use only the best of the best.
Recipe for french toast brioche
Anthony Chenoz's brioche perdue is a refined recipe that transforms a simple snack, dessert or breakfast into a delicious and comforting moment. Inspired by
L'île aux Oiseaux
Île aux Oiseaux is like a scene straight from a picturesque postcard, a pristine and untouched sanctuary where flora and fauna thrive in unrestrained freedom.
A day in the life of a Pastry Chef
Being a pastry chef in a Palace means imagining desserts on the plate, of course, but that's not all. Anthony Chenoz tells us more about his
