Abadía Retuerta LeDomaine, the exclusive hotel located in a restored 12th century abbey surrounded by vineyards in Spain’s Duero winegrowing region, has named Marc Segarra Sauné the five-star property’s Executive Chef.
Over the past 10 years, Chef Segarra has developed a broad range of skills and experience working with top chefs in a number of acclaimed and Michelin-starred restaurants across the country.
He assumes responsibility for LeDomaine’s Refectorio, the hotel’s One Michelin Star restaurant where he has put the finishing touches on new signature menus that are paired with the award-winning wines produced on the Abadía Retuerta LeDomaine estate.
In addition to the Refectorio, he is overseeing the Vinoteca wine cellar, serving tapas and small plates; Jardin del Claustro, the hotel’s summer restaurant, and catering including the many weddings held at this popular hotel for tying the knot.
“Chef Segarra’s career and talents have seen a meteoric rise over the past decade as he has collaborated with a series of Spain’s star chefs in the kitchens of their award-winning restaurants,” said Andrés Araya, Managing Director of Abadía Retuerta LeDomaine. “He brings a breadth of culinary knowledge, and a fountain of creativity, to our food and beverage operations at LeDomaine that bodes well for earning our second Michelin star in the near future.”
Chef Segarra’s new menus are sophisticated and artistic culinary creations designed to inspire and tantalize savvy palates. The dishes are based on delectable specialty foods of the highest quality, with a focus on seasonal offerings produced in the local Duero region, the province of Castille y León and across Spain. The Stables Menu features such dishes as Braised Sunchoke with Seasonal Mushrooms, Chestnuts and Artichokes, Seasonal Fish with Scarlet Shrimp Marinade, T-Bone Steak Tartare with Bone-Marrow, Beetroot and Bordelaise Sauce, and Frozen Pear Juice, Ginger Cream and Black Beer Toffee. Highlights of the Sacristy Menu include Noissete Cauliflower Cream, Glazed Sweetbread and Black Truffle, Seasonal Fish with “Ibéricos” Saffronned Juice, Partridge Breast and Seed Stew, and Raisin with “Palo Cortado” Cream, Chicory and Cocoa.
Chef Segarra comes to LeDomaine from Hotel Torralbenc, on the Spanish island of Menorca, where he was the Assistant Chef to Executive Chef Paco Morales. Previous positions include: Number two chef under Executive Chef Rodrigo de la Calle at his Villa Magna restaurant in Madrid; chef at Chef Joan Roca’s Three Michelin Star El Celler de Can Roca in Girona, Spain; chef at One Michelin Star Restaurante Rodrigo de la Calle en Aranjuez in Madrid; chef at Chef Andoni Luis Aduriz’s internationally celebrated Two Michelin Star Mugaritz restaurant in Errenteria, Spain; pastry chef at Chef Josean Martinez Alija‘s One Michelin Star Restaurante Nerua in Bilbao, Spain; and chef at One Michelin Star Restaurante Tierra, in Oropesa de Toledo, Spain.
LeDomaine is an historic abbey, dating from 1146 and set within a 1,730-acre medieval estate, that has been completely restored – earning the property a Europa Nostra Award from the European Union for conserving cultural heritage. The property opened its doors March 22, 2012 with accomplished hotelier Andrés Araya at the helm as Managing Director. LeDomaine arrived on the Spanish tourism scene offering a precedent-setting guest experience, including becoming the country’s first hotel to offer a complete butler service and the first Spanish establishment to be included in the prestigious Relais Châteaux guide. Just two years after opening, in 2014, the hotel’s Refectorio restaurant was awarded a Michelin Star. In 2015, the hotel completed the conversion of the original stables into eight new guest rooms and Santuario LeDomaine Wellness & Spa, which set a new standard for spas in Spain. In 2016, LeDomaine was named the #1 hotel in Spain by both TripAdvisor and the Spanish magazine Club de Gourmets.
