Jean-Luc ROCHA

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Jean-Luc ROCHA

Jean-Luc Rocha
Jean-Luc Rocha, portrait of a chef, “Meilleur Ouvrier de France”



« Of my hospitable and generous grand-mother, I remember the genuine flavor of traditional dishes, the enchantment of evening family gatherings and the feeling of conviviality”… Chef Jean-Luc Rocha, Meilleur Ouvrier de France.


It was alongside his father a wood craftsman, that he discovered the meaning of matter and perfectionism.

At the age of 16, Jean-Luc Rocha left home to attend culinary school in Besancon, France


He stayed in Champagne by the late 90’s, just before becoming a job of second at La Pyramide, twice starred restaurant at the Michelin guide, in the Rhone valley, under the direction of the chef Patrick Henrioux.


In 2002, he joined the Michelin two-starred Château Cordeillan-Bages, as Executive Chef to Thierry Marx. Driven by innovation and by his interest in regional ingredients, it is on this historic estate that he earned the coveted title of MeilleurOuvrier de France at the early age of 30.

Caviar d’Aquitaine, Oysters from Arcachon, Foie Gras from Les Landes, Blue Lobster from the Atlantic, the pig of les Aldudes and lamb from Pauillac soon became his produce of choice.


His signature “fraîcheur” desert is reinvented each season using the verbena grown in the house garden.


Chef Rocha’s vision meets that of the Cazes family, owner of this 17thcentury manor with a contemporary twist under the emblem of Relais& Châteaux, inspired by generations of authentic experiences. “Wine and gastronomy are essential elements of the local art de vivre. Each bottle or dish conceals a voyage of its own: geography and history, domesticated fruit, climate, soil, traditions and savoir-faire, and most importantly friendships and shared pleasures that remain.”


Since 2010, Jean-Luc Rocha embodies the gourmet restaurant of Château Cordeillan-Bages .


It seduces with a refined and generous menu , built between land and sea.  He imagines each course so that it may be paired with fine wines from near and far (1500 different wines), and defines his cuisine as “contemporary, readable, savory and well balanced”He adds a touch of imagination and research to awaken the senses, especially because he likes to surprise and reassure.  Jean-Luc Rocha was awarded the coveted Michelin two-star rating directly post departure of his predecessor and was elected the unique 4 hats at Gault & Millau in Gironde?


Discover the book “Lynch-Bages &Cie – a family, a wine, and 52 recipes” co-authored by Jean-Michel Cazes and Chef Jean-Luc Rocha, and published by editions Glénat, awarded the Philippe de Rothschild prize and the Prix Antonin Carême in 2013.


Welcome to Château Cordeillan-Bages.


As long as you have an internet connection, you’ll be fine.