A Thierry Marx restaurant in the heart of a Dordogne vineyard

Nell Giroir | 3/20/25, 10:31 AM

A Thierry Marx restaurant will open in the Dordogne on June 1, in the heart of the Vignoble des Verdots vineyards. The project focuses on gastronomy and wine tourism to attract gourmets and wine lovers alike.

in Conne-de-Labarde, a small village of 250 inhabitants, the Vignoble des Verdots is being transformed under the impetus of its owner, Icelandic billionaire Robert Wessman. His ambition: to turn this wine estate into a veritable "eco-village", where gastronomy and wine meet. just a few steps away from the winery, the future restaurant will become a showcase for the local terroir, designed to attract visitors and promote Bergerac wine.

Thierry Marx in the kitchen

To bring this project to fruition, Maison Wessman teamed up with Thierry Marx. It's a choice motivated by his reputation, but also by his experience in working with wineries. Although he will not be present on a daily basis, a chef trained alongside him will run the kitchens. The restaurant will adopt a bistronomic approach, focusing on local, seasonal produce. Priced at around 30 euros, menus will evolve weekly according to the arrival of partner producers.

A project that goes beyond the table

Beyond the restaurant, Maison Wessman is thinking bigger, with the ambition of turning the vineyard into an "eco-village". A vegetable garden will supply the kitchen, while a bakery and butcher's shop are planned in a second phase. The estate already offers bed and breakfast accommodation, and plans to diversify its activities, including bicycle rental, to complete the tourist offer and extend the on-site experience.

A new boost for the community

This first restaurant could well change everyday life in the village. Open from Wednesday to Sunday, lunchtime and evening, it will serve all year round, except in January. In winter, it will accommodate 28 diners, while a summer terrace will add a further 80 seats. Maison Wessman is recruiting up to nine employees, including a sous-chef, a chef de rang, two maîtres d'hôtel and dishwashers. A development that could boost local appeal and attract new visitors to the region.

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