chateau's

Leo Smeijers, who served Europe's leaders that day and now runs the chateau's L'Auberge brasserie in a former chapel, says Beatrix brought her own staff to look after the 14 at lunch but Hans Snijders, head chef then and now, cooked their food.

The euro was conceived 20 years ago today, but now even Maastricht questions its survival 2011

Every bottle of the chateau's 2008 vintage will feature an embossed red character for "eight," an auspicious number in Chinese folklore.

Will Lafite's Red '8' be lucky in China? Jason Chow 2010

As we drove down the sixteenth-century chateau's long tree-lined lane, Richard and I marveled that no sooner had we laid the whole African chapter to rest that it was time to begin yet another era, with scarcely pause for breath.

ɘloЯ 2010

We had a simple supper with Marnie and Guy and watched fireworks explode above the treeline over the chateau's park as Conflans-sur-Anille celebrated its village fete.

Beth Arnold: Letter From Paris: A Chateau Weekend 2010

When we arrived, we had a tour of the property before sitting down in the magnificent dining room for a three-course lunch prepared by the chateau's private chef.

Teresa Rodriguez Williamson: Paris: The Chateau for Celebrities 2009

Emile Garcin Properties The offering includes the chateau's furnishings (mainly French country antiques) and artworks, among them part of the owner's collection of Jean Cocteau paintings, as well as a seven-foot bronze Salvador Dalí sculpture, "Venus with Head of Roses."

Watch Mogul's Home Listed in France 2009

Many are imported directly by wine stores that have a relationship with the chateau or the chateau's export representative.

Score one for the little guy 2008

Inter-generational strife, money, love affairs, broken marriages, back-room deals, shady legal documents--it's all there in the tale Echikson tells about life behind the chateau's walls.

Archive 2008-04-01 2008

The book discusses the seasonality of food, fruits and vegetables in particular, and shares how the chateau's menus revolved around what food was fresh and best in any given season.

Archive 2005-01-01 Linda 2005

The book discusses the seasonality of food, fruits and vegetables in particular, and shares how the chateau's menus revolved around what food was fresh and best in any given season.

Veal Chops and Herbed Potatoes from the French Countryside Linda 2005