Reviewed by Guy Hunter-Watts
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BLUE STURGEON - REVIEW
St Seurin d’Uzet may ring a bell if you’re a lover of caviar. This small village on the Gironde estuary had its moment in the 1920s when it became lead player in a nascent French caviar industry. After a number of years in the doldrums, sturgeon are once more being farmed for their roe, and this simple and stylish B&B looks to this delicacy of delicacies as its touchstone.
The hotel was once a chai (wine store), built in bordelais style by the Prince of Chenac in the 1740s. Robert brought a designer’s eye to bear on the refurbishment and crafted 5 really good-looking bedrooms round a lofty, 9m-high sitting room that doubles as both a restaurant and gallery for his abstract paintings. There’s an eclectic mix of New Design classics and great food, with caviar and oysters as the culinary kingpins, and outside, a plunge pool sits amidst gloriously leafy gardens. With unobtrusive and relaxed hosting from Robert and Eileen, the house and its dreamily peaceful surroundings are a perfect place for R&R.
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