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.


Tuna and red sweet peper tart, smoked mayonnaise

23 €

Crunchy crab, mussels and avocado

23 €

Oysters from Bréhat Island n°2 from Bretagne

6 : 20 €        9 : 29 €         12 : 38 €

Soup of the moment

13.50 €

Selection of charcuteries

23 €

Duck foie-gras with red wine, smoked eel and pear (France)

28 €

Les plats

Poultry supreme, spring vegetables (U.E.)

26 €

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

22 €

Veal Liver, Xérès Vinegar, garlic and parsley (France)

26 €

Beef fillet tartare cut with a knife (France)

27 €

Fish from the criee

30 €

Beef tournedos, white asparagus and potato spoom (Allemagne)

34 €

Slow cooked Lamb shoulder for two persons (U.E.)

60 €

Rib of beef for two persons (Allemagne)

90 €


Fresh strawberry with cream and Basil sauce

11 €

Chocolate charm with crumble and a coco-petal

11 €

Coffee pavlova, granola and foam milk

11 €

Red berries nage, Earl Grey tea and raspberry marshmallows

11 €

Vanilla crème brulée

9 €

Grand Marnier Soufflé

11 €

Selection of farmhouse cheeses

12 €


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.