The cuisine is inspired by the region’s distinctive ingredients, each presented in its season.
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.
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.
Tuna carpaccio, eggplant caviar and hazelnuts
Salmon gravlax, buckwheat waffle
Oysters ‘‘Prat ar Coum’’ n°2 from Bretagne
6 : 18 € 9 : 27 € 12 : 36 €
Soup of the moment
Selection of charcuteries
Semi-cooked foie-gras, strawberries, rhubarb and pistachio
Luc Alberti’s tomatoes, buratta
Pork filet mignon, carrots and sage
Fish from the criee
Veal liver, raspberries and tarragon
Rib of beef for two persons
Grilled faux filet with bearnaise sauce
Lamb shoulder slow cooked, for two persons
Liège Waffle, apricots and vanilla cream
Strawberries and vanilla cream meringue
Selection of farmhouse cheeses
Grand Marnier Soufflé
Ice cream, raspberries
Pastry of the moment
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.