What distinguishes the Cantine Vigneronne is its rootedness in the real life of the estate. It makes no claim to be a gastronomic restaurant: it is the daily gathering place of the Château Palmer team, winemakers, interns, cellar crews, opened to visitors and locals in the same spirit of sharing. The kitchen relies on the estate’s kitchen garden, tended according to sustainable horticultural principles, which supplies vegetables and herbs directly to the table. The weekly menu reflects what the land yields week by week. A rare experience: lunching backstage at a Second Grand Cru Classé, in step with the vines.
