L'Art de Vivre

The story

L'Art de Vivre at Château l'Hospitalet, Narbonne – Michelin-Recognized Modern Cuisine

L'Art de Vivre

At Château l'Hospitalet, overlooking the vineyards of the La Clape massif, L'Art de Vivre is Chef Laurent Chabert’s restaurant. For over a decade, he has run this kitchen, crafting what he calls “vertical cuisine” – a style that connects the earth to the plate. The dining room, with its large bay windows, brings the surrounding nature indoors, and the decor reflects the estate itself: minerals sourced from local grounds, seasonal flowers arranged daily, and tableware by nearby artisans Laurie David and Benjamin Castellano.

Chef Laurent Chabert

Chef Chabert, the son of an Auvergne breeder, arrived at Château l'Hospitalet in 2014. His previous experiences led him to this place, where he discovered the unspoiled landscapes of the Massif de la Clape and the Narbonnaise coast. He now works with produce from the biodynamic farm at Céleyran in Salles-d'Aude, grows his own vegetable garden, and picks aromatic herbs directly from the massif. This commitment to local sourcing and low carbon footprint earned him the Michelin Green Star – a recognition for sustainable gastronomy that he shares with his team and partner producers.

The Menu and Philosophy

L'Art de Vivre offers tasting menus that change with the seasons. The “Inspiration” menu (three courses, available at lunch), the “Révélation” (five courses), and the “Élévation” (seven courses, evening only) each showcase the region’s best. Ingredients include Aubrac beef, Montagne Noire lamb, Lacaune pork, and fish caught using sustainable methods in the Mediterranean. Wine pairings feature great estate wines from Domaines Gérard Bertrand, with an exceptional option of iconic vintages and even a non-alcoholic pairing of homemade kombucha and cold-extracted teas.

Modern Cuisine in Narbonne

This is modern cuisine rooted in place. The restaurant’s recognition by the Michelin Guide – both the recommendation and the Green Star – speaks to the precision and balance of Chabert’s work. Every detail, from the French linen tablecloths to the ceramics made in Narbonne and Cucugnan, reinforces the sense of a meal that is both refined and deeply connected to its surroundings.