Modernity and tradition, this is what could characterize the hotel Monnet Cellars and Spa, this Cognac establishment which received two Michelin keys for the excellence of its hospitality in April 2024.
The stars
This five-star hotel is built on a former winery site, purchased by Jean Gabriel Monnet in 1898. The buildings were subsequently transformed by the architect Didier
A poignant luxury hotel and spa, with elements reminiscent of vineyards and cellars: such as the steel tendrils on the glass facades evoking the lines of vine stocks, the exposed wooden beams on the ceilings or the large barrels for storing wine – called foudres – lined up at the entrance to the Michelin-starred gourmet restaurant Les Foudres.
The 92 rooms and suites, with their cozy and contemporary style, offer refined comfort in a subtle luxury and rustic elegance. The light wood furniture and fabrics
Beige and amber shades evoke the nuances of cognac. The rooms invite you to cocoon. Like the desire to have breakfast for two in your room, served in
a travel trunk… A romantic and fun experience to absolutely try during your stay!
For well-being and relaxation, the spa area offers a wide range of massages, an indoor and outdoor pool, a hammam, a sauna, a jacuzzi, a sensory shower and a fitness room, for moments of serene or sporty relaxation. To better feel the breeze on your face and admire the Charente sunsets, you can also go to the rooftop to admire the panoramic view of the city and the roofs of the great cognac houses. You can also enjoy signature cocktails made with herbs, such as rosemary, to the sound of a jazzy playlist.
Men
Since 2023, a duo of young and talented chefs has been working in the two restaurants of the Hôtel Chais Monnet & Spa with creativity and efficiency since Les Foudres
retained its Michelin star in March 2024, and La Distillerie, a bistro-style brasserie, has completely revamped its menu. The two chefs have very different yet complementary styles.
With a serious and mature face, the young chef Mathis Debize (27 years old), originally from Lyon, has been in charge of the restaurant Les Foudres since 2023. He has developed his skills
culinary alongside renowned chefs such as Marc-Antoine Lepage and Paolo Boscaro, at the famous Lyon establishment of Paul Bocuse, where he was an apprentice
at 14 with Alexandre Baumard. He also cooked in Bali, Indonesia, where he became a fan of spices. Attached to his classics, when he's in the kitchen, it's above all to create French cuisine, with regional and local products and a short supply chain. These products come from the Southwest, except for the fish, which comes from the French coast. His credo: respect food and, above all, showcase it. He particularly likes celery and artichoke, the star vegetables of two signature dishes.
In many of his dishes, he gives a nod to Asia with a hint of miso or soy, without altering the original recipe. His Proust madeleine is veal blanquette, which reminds him of his childhood and Sundays with his grandmother. He listens to (French) rap and enjoys watching the film “Catch Me If You Can” with Leonardo Di Caprio, which he adores. Mathis Debize is a chef full of surprises because beneath his serious exterior, lie humor and fantasy, creativity and tradition. Character traits that can be found throughout his dishes: generous flavors in authentic, local cuisine.
As for pastry chef Alexandre Mornet (31 years old), it is with a smile on his face that he answers our questions. His jovial demeanor already promises a thousand desserts
fantasies. For 15 years, he has worked in different places with Christophe Hay, near Chambord (two stars), Fanny Rey in the South or even Jean-Luc Rabanel.
Having arrived in Cognac over a year ago, he is very interested in local products to develop his recipes: cognac, pineau, walnuts, elderberry, and acacia. He works in tandem with Mathis Debize to harmonize savory and sweet dishes and thus enhance the menu from start to finish.
He readily favors good over beautiful, because taste is essential to him. Like a good square of chocolate in a baguette with butter, his favorite snack. Simple products, but with rich and delicious flavors. Among his hobbies, Alexandre plays golf, tennis, or squash, devours pastry books, and enjoys walking in nature. He listens to Beethoven as much as Orelsan. Alexandre Mornet celebrates life and our palates through his creative iced or chocolate desserts, with sweet and melting flavors.
The Hôtel Chais Monnet & Spa offers a unique experience combining the region's heritage with contemporary comfort. This symbol of luxury and tradition in Cognac offers an immersive experience in the world of cognac and local history, an ideal getaway to appreciate the gentle way of life of a region rich in history and flavors, whether as a couple or with friends.
Nolwenn Zimolo
Photos: Jonathan Koune
