Below are brief notes from a meal in September 1998.
Some of the best food I have ever eaten. I can still taste the red pepper soup and the simple pan-fried morels to this day. Guerard’s cooking is very unpretentious, with simple flavours but he always brings out the ultimate in his ingredients. The main building has beautiful gardens, but the dining room is surprisingly simple and casual. It has three very well deserved Michelin stars. If staying the night, you can fly to Bordeaux airport and rent a car (80 mile drive). I recommend asking for a room not in the main complex, as the sulphur form the spa creates a fairly unpleasant smell in the main building. Guerard also owns the lovely Ferme au Grives nearby, a converted farmhouse with wonderful roasted meat and top class vegetables.