Château de Suduiraut
A harvest of good ideas for your international teams
Capaciteiten
Van 2 tot 80 deelnemers
Uitrusting
A chateau in the Sauternes region bathed by the soft southern light
At Château de Suduiraut, dating back to the 17th century, 54 rooms and cosy lounges full of character await you. The 9 air-conditioned and fully-equipped seminar rooms have names such as "Fûts de Chêne" (oak barrels), "Cépages" (vines) and "Premiers Crus", because the pleasure of dégustation is never far away here. Whether you are organising a board meeting, training session, or international seminar, your participants will be enchanted by the breath-taking mountain scenery, and the whole team will ensure that your time here is unforgettable.
The host couple welcomes you
Séverine & Sébastien
The Château de Suduiraut is 40 minutes from Bordeaux and offers your teams a unique experience in the middle of the vineyards and quiet surroundings of a 17th century residence. The estate produces a renowned grand cru Sauternes wine and cultivates the magical art de vivre of the region, with its convivial atmosphere, gourmet pleasures and work sessions in complete serenity.
Our favourite feature
Our favourite feature: the magic of a prestigious grand cru wine, the vineyards rolling away into the distance and the visit to the wine cellars…
Our favourite feature
Our favourite feature: the magic of a prestigious grand cru wine, the vineyards rolling away into the distance and the visit to the wine cellars…
Fully-equipped meeting rooms
8 Adjustable rooms
Klaslokaal
60
Eilandjes
30
Conferentie
24
U-vorm
30
Theater
80
1 Boardroom
It's all good!
Our chef will serve you dishes that pay tribute to regional specialties, including grenier médocain, a beef cooked in a fragrant spiced broth, made popular by General de Gaulle. If you are lucky enough to be at Suduiraut during the feast-filled month of February, you can enjoy a perfectly marbled steak with the subtle touch of shallots simmered in juice.
It's all good!
Our chef will serve you dishes that pay tribute to regional specialties, including grenier médocain, a beef cooked in a fragrant spiced broth, made popular by General de Gaulle. If you are lucky enough to be at Suduiraut during the feast-filled month of February, you can enjoy a perfectly marbled steak with the subtle touch of shallots simmered in juice.
Chef-kok Romain
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Testimonial
