Hôtel & Spa du Château ★★★★

Previously the residence of a family of wine merchants; an air officer training school during the war; a recording studio for a rock group; this 19th-century chateau has seen it all. But, the chateau’s current state is without doubt its most exciting. The castle has recently been completely restored and transformed into a charming boutique hotel, perfectly located between the sea and the countryside, a short drive from La Rochelle and less than ten minutes from the delightful Île de Ré.

The tuneful jingling of the masts of ships in the old port still ringing in our ears, we pulled up to the Hôtel du Château, the former glory of this estate still tangible in its great nineteenth-century facade. It isn’t hard to imagine majestic horse-drawn carriages turning up the drive to deposit its noble passengers, as footmen in opulent livery rush to escort guests inside. Beside the hotel, however, stand a range of contemporary apartments which momentarily tarnishes the grand impression. Nevertheless, once inside, the fresh, contemporary interior surprises and breathes new life into the historic building. Lots of white, blond wood, and designer furniture give the grand chateau a Scandi-style sophistication. Hints of fuchsia and flower displays throughout create a comfortable, friendly atmosphere that puts us at ease, as does the impeccable service.

Upstairs, twenty rooms look over the park, and nature appears brought indoors with the eco-chic ambience: cool neutrals, hardwood furniture and wheat linen bedclothes. But, though the natural world is charmingly incorporated into the interior design aesthetic, there is no scrimping on contemporary luxuries. Each room comes equipped with a courtesy tray, a flat-screen TV with satellite channels, and, though by cable, internet access is free. Our bathroom was petite but practical, with a huge shower and bathrobe and slippers: a prerequisite for an indulgent spa getaway.

Driving with the windows down, exposure to the fresh sea air had whet our appetites so we made our way to the 123 Restaurant, located in a new wing overlooking the garden. We couldn’t resist the temptation of fresh oysters from their excellent producer, and other regional treasures: the candied new potatoes from Île de Ré, which, alongside tender vegetables like Breton artichokes accompany delicious beef or fish fresh from the market.

Thus sated and reinvigorated, we rented bikes from the hotel to cross the estate’s twelve hectares. Though overlooked by apartments, the estate is large enough to venture out by bike in practice for an adventure to Île de Ré, whose website proudly boasts that the bike is queen on the island. With more than 100km of well-maintained cycle tracks, you can certainly work off the previous night’s indulgences before treating yourself at the Equatoria spa on your return to the Hôtel du Château. The outdoor pool is shared with the neighbouring apartments, though the heated indoor pool is an ideal place to unwind.

All guests have access to the multisensory tubs and the Turkish bath, and with an extensive menu of tried-and-tested favourites from the Equatoria brand, you can put yourself in the capable hands of the skilled therapists. With no artificial colours, parabens or other harmful chemicals, the Equatoria treatments are the ideal complement to a weekend spent enjoying the fresh seaside air and outdoor activities in the area. There’s even an intimate couples’ treatment room, where you can enjoy an invigorating Ayurvedic massage alongside your loved one. Only try it if you are confident your grunts and heavy breathing as you are pummelled and pulled every which way won’t send your other half running...

At the Hôtel du Château, everything is geared towards guests’ all-encompassing relaxation. The polite, professional service, delightful interiors, and charming natural setting all help you to feel comfortable and at home; a contemporary retreat fit for a couple of royals.


*Below is the dinner with the Pellevoisin 3-course menu (drinks excluded) that will be prepared by Chef Philippe Zanchetta (menu is subject to change depending on seasonal produce available):