In the heart of the ancient Gaillac vineyard, Salettes Château stands out, amidst the beauty of the vines, with its towers and outer wall. A building with character and charm, dating from the 13th-15th centuries, Salettes château was the home of the young branch of the Toulouse-Lautrecs , then the Hautpoul family. Today, owned by Le Net family, renovated into a charming hotel-restaurant-spa, Salettes château has preserved its authenticity and soul in an extraordinary setting. The layout of the rooms in the towers and outer wall of the château gives them originality and the advantage of calm and rest.
All different in size, they offer space and comfort in a contemporary style, overlooking nature; each window is a living painting. 13 rooms and 5 suites look out over nature. The spirit of Salettes is found on the plate. The cuisine offered highlights regional, traditional, high-quality produce, while still resolutely fitting in with the spirit of the times.
The presentation is aesthetic, the flavours are sought and offered depending on the season and the inspiration is of the moment. Two dining rooms with zen, intimate and welcoming decors, with a capacity of 100 seats for table service and 120 people for banquets. Located at the foot of a rocky outcrop, overlooking the vineyard, you can enjoy the pool: Relaxation and sunshine in peace and quiet. - Enjoy the Spa and Wellness area (jacuzzi, sauna and sensory shower) and our care, face and body, in partnership with the range of treatments Sothys (on reservation). 4 cocottes : This establishment has been beautifully refurbished, featuring a contemporary dining room with sober and elegant decor where you’re welcomed with a cheery smile.
A short menu, regularly updated, invites you to choose from seasonal dishes depending on what's available at the market. This means the aesthetically pleasing cuisine offers up a harmony of flavours, cooked with precision, with textures and combinations under full control. The Château de Salettes menu deserves your full attention with its devilishly effective dishes like the pollock cooked at low temperature, served with a pea and green asparagus cream and shellfish foam. The cheese board is in turn made up of a regional selection of beautifully matured cheese, then there' the wine list, comprising 269 references, including some sixty Gaillacs wine to choose from.