The cuisine is inspired by the region’s distinctive ingredients, each presented in its season.


The chef


His philosophy

Our chef, Bertrand Bordenave, creates a cuisine based on the seasonal market, exclusively using fresh, carefully-selected products and focusing on local producers.

The menu showcases the dishes which have made the restaurant’s reputation, like prime rib, lamb shoulder, and Grand Marnier soufflé. The pastries, like the breads, are made on site.


Inspiring influence

Our region is renowned for the quality of its ingredients and its traditions, interpreted by the chef to bring out their best. Always respecting the seasons, the menu changes regularly, according to the chef’s inspiration and the market’s bounty.


Trout gravlax, vegetables tart and clams

24 €

Duck foie-gras, mandarin et kumquat

27.50 €

Oysters ‘‘Bréhat’’ n°2 from Bretagne

6 : 18 €        9 : 27 €         12 : 36 €

Soup of the moment

13.50 €

Selection of charcuteries

23 €

Les plats

Dish of the day (only for lunch not including week-end)

24 €

Andouillette AAAAA from Hardouin

25 €

Beef tenderloin, pumpkin and spinach

34 €

Fish from the criee

30 €

Veal Liver, Xérès vinegar, garlic and parsley

25 €

Rib of beef for two persons

85 €

Slow cooked lamb shoulder, for two persons

59 €

Beef tartare, French fries and salad

26 €


Chocolate and peanuts profiteroles

11 €

Traditional pastry for two persons

18 €

Exotic ice-cream, Fontainebleau mousse

11 €

Crêpes Suzette, orange

11 €

Selection of farmhouse cheeses

11 €

Grand Marnier Soufflé

11 €

Vanilla crème brulée

8 €


The head sommelier has selected wines from the most talented producers throughout Bordeaux and the world’s other great vineyard regions. Wine lovers and professionals alike can choose from more than 500 selections, and an assortment of wines by the glass. The wines are stored beneath the restaurant in a 19th-century underground stone quarry.