After the good surprise of 2014, there is still a little apprehension regarding the release of the new guide. The opinions of consumers having been very flattering throughout the year, Didier Casaguana and his team see their work rewarded again and they will be able to focus on the 2015 vintage which promises to be full of innovations both in terms of cuisine , service and wines. We open exceptionally for Valentine's Day with a menu full of sweetness and flavor.

What does a star change?

Photo: DR

Didier Casaguana - Photo: DR

The star is the positioning of a restaurant but above all the recognition of the work accomplished by the chef and his team over the past years.

It is of course a motivator for the whole team including the room. The star we often think about and winning it is the achievement of a team goal and represents a dream like a sportsman who would like to win a gold medal. The star is a label, a guarantee of quality and know-how that is aimed at demanding, epicurean customers looking for new experiences. Our commitment is to surprise them and above all not to disappoint them, this therefore requires even more rigor in the work, in the choice of products and suppliers.

After this first year, it's 40% more revenue including 25% in number of covers and + 15% in average expenditure.

This star opens up new horizons with the aim of positioning the Château in the 5-star category and making it shine a little more and why not dream of 2rd but it will require a more favorable economic situation and significant financial means.

Didier Casaguana

For 6 years Didier Casaguana, chef of the Fresques kitchens, brings his love of the terroir that we find in the gastronomy of the restaurant Les Fresques. A craftsman of French gastronomy and master of the seasons, Didier Casaguana has a privileged relationship with local producers which allows him to constantly offer the best of products. Close to the earth, it remains faithful to seasonal fruits and vegetables and its gastronomy awakens the senses.

You have been managing the restaurants at Château des Vigiers for twelve years. What was your background and have you always wanted to be a chef?

For me being a chef was a childhood dream, I have always been attracted to cooking, tastes, fragrances, smell. I started my training with a CAP and I had the chance to meet people who allowed me to be accompanied thereafter. I worked in a few starred houses such as at Darroze, la Toque Blanche, les Armes de champagne. Twelve years ago I came to Les Vigiers to do a season… 12 years later, I am still there with the same passion!

What is most important to you in the kitchen?

First is the choice of products. I find it important to take a maximum of local products. Second is to cook with all your heart and rigor. I come from a family of the earth and I always cooked with the seasons in mind, it is important. You will not see tomatoes in my dishes in winter.

In the kitchen you have to create your own identity, that's the hardest part! At the beginning you have to reproduce, but to advance you have to build a personality, I rely on the seasons.

What is your favorite product ?

I would say game and vegetables.

What's your favorite recipe?

Pan-fried duck liver escalope, syrupy carrot with lime zest, chervil and hazelnuts. A real joy !

Your favourite meal ?

Something simple like a good pan of asparagus with morels.

Your favorite dessert?

Without hesitation an apple pie!

Your favorite place in the region?

In the middle of nature with my two setters stopped on a woodcock. This is where I recharge and find tranquility.

Your main quality?

I am very rigorous with myself and with others.

Your biggest flaw?

I may be too demanding.

Your idea of ​​happiness?

Find myself in the middle of a wood with my dogs, listen to the birds, collect the mushrooms, hunt. I am very natural and I like to be alone. The most wonderful day of my life was the birth of my son. He was born the same day as me, that's something unforgettable.

What do you hate the most?

People who are not modest.

Didier Casaguana's favorite menu

For Didier Casaguana, it is important to make gastronomy accessible, and it is in this spirit that he created the gourmet “Ballade de Saison” or “Balade” menu based on terrestrial and marine flavors. ENTRANCE : Soft-boiled chicken egg with asparagus from Monsieur Bousseau, froth of mushrooms and foie gras. PLAT : Steamed Breton cod heart, spring case, reduced carrot and coriander juice. DESSERT : The “Classic” millefeuille in our own way, light lemon and verbena cream, strawberry sorbet. 45 € (excluding drinks - Except Saturday evening)

Alone, we are nothing!

The star is the work of a whole team which is to listen and share and keep their feet on the ground. In the first place there is Frederic Leclet, his second who has been with him for more than 5 years. Between them there is a real bond, a shared passion for a job well done and above all trust. Indoors, Daniel Dulor, first butler, is the Chef's eye and palace. Without forcing, it imposes its simplicity, discretion and efficiency so that each guest is in the best conditions to live the culinary experience that Didier Casaguana offers.

Bergerac, Saint-Emilion, Pomerol, Duras, so many appellations to discover

The Château des Vigiers is ideally located between the vineyards of Bergerac, Saint-Emilion, Côte de Castillon and Duras. All you have to do is hold out your glass to travel and discover multi-faceted wines: Vigor, finesse, roundness, suppleness, intensity, elegance ... so many adjectives for as many wines that our sommelier will share with you with his pairings. “Food and wine” and our tastings in the new Château cellar (opening April 10).

Producers with a big heart!

When you talk to Didier Casaguana about his cuisine, he will not fail to mention his loyal producers. There is Patrick Dargère (the flavors of rock wood) and the Bousseau family for the vegetables. Alain de Bergerac (Périgord meats) for his “beautiful Limousines”, the Linant family and their tasty pigeons, the cheeses of Didier Bois and the famous Jo Loussouarn from the Houle fishery in Saint-Guénolé-Penmarc'h. Thanks to these men and women and their products, Didier Casaguana has created a menu full of flavors and won this star.

More: www.vigiers.com