Spa Travel and Wellness Inspiration

 

The stars always shine brighter at Primland 

I was honored with a seat at Primland’s chef’s table this weekend. As a regular guest at this unique, ultra-luxurious 12,000 acre resort, I have dined with many of the great chefs that have called this kitchen home over the past several years. But, this was a very special chef’s table. Chef Fabien Beaufour is the executive chef at the sister resort, Domaine des Etangs in Massignac, France. He was invited to showcase his formidable skills for a select few members of the Primland Resort. True to the nature of this exclusive membership, seats at this table were not available to the general public.

Domaine des Etangs, an 11th-century castle within the pristine, remote Charente Limousine region of France. Formerly, a retreat for the Primat family, the castle has been thoroughly transformed to exceed the standards of the most discerning travelers while remaining true to the vision of the property, as a natural preserve. It is this harmony between old and new, that is the foundation of the property, and it is carried out through every detail in an effort to bring about balance and wellness for its guests. I had the pleasure to meet with Chef Beaufour in the spa the day after this amazing meal. A spa lover himself, Chef Beaufour shared with me his belief that most great spas also have incredible food. He believes that mind and body must be nourished properly to achieve balance in life. His goal is to create an optimal state of wellbeing for the guest. He does this by managing the entire process from farm to table. Organic food grown on property is respectfully managed in a way that does not harm the land while keeping an eye on the long-term health of this pristine 2,400 acre preserve. It is this deep respect for balance that guides him in planning, planting, growing, harvesting, and preparation of his dishes.

Balance would also describe Chef Beaufour’s final plated product. Six courses with expertly paired wine flights, brought about a genuine harmony among the twelve guests seated at this chef’s table.

 

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Lobster cappucino and cauliflower bavaroise paired with
2012 Casa Silva Cool Coast Sauvignon Blanc

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River trout, braised artichoke with coconut paired with
2014 Hofgut Falkenstein Niedermenniger Sonnenberg Rielsling Spatlese trocken

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Foie gras parfait, tangerine and toast, on the menu at Domaine des Etangs
2005 Domaine Huet Vouvray Clos du Bourg Moelleux Premiere Trie

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Smoked carrots, tabbouleh with ginger
1983 Ch. Cantemerle

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Roasted lobster with butternut and lemon verbena sabayon
2011 PaulPernot Puligny-Montrachet Clos des Folatieres

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Venison saddle, pears and black trumpet mushroom
2010 Mullineux Schist Syrah (en magnum)

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Classic Grand Marnier souffle paired with
Grand Marnier

 

Guests of Domaine des Etangs are invited to explore the gardens, pick produce that is pleasing to them, and bring it in to Chef Beaufour to prepare for them. It is this connection with nature that also feeds the soul and achieves the desired state of wellbeing and balance.

 

 

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I look forward to my visit to Domaine des Etangs later this year. To learn more about my time at Primland you might enjoy these posts: Inspired Mountain Magic   Pinnacle Cottages and Paddling    How to make a gingerbread treehouse

 

I was a guest of Primland for this special dinner. All opinions are my own. This is my life.

 

 

3 Responses to “Chef Fabien Beaufour visits Primland”

  1. Mike

    Awesome write up – with Gunnar now at Glenmere Mansion for R&C, how was Primland handling that when you were there?

    Like

    Reply
    • Enlightened Spa Review

      Ryan, Gunnar’s right hand man was large and in charge. He has been promoted to Executive Chef and they are looking to hire another chef. Chef Beaufour actually tasted three candidates cuisine while he was in town. I am looking forward to watching the culinary program at Primland continuing to grow in depth.

      Like

      Reply

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