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.
Scallops carpaccio, wasabi, daïkon
Oysters ‘‘Prat ar Coum’’ n°2 from Bretagne
6 : 18 € 9 : 27 € 12 : 36 €
Soup of the moment
Duck pâté with green pepper, offal fricassée
Selection of charcuteries
Semi-cooked foie-gras, tangerine, timut pepper
Andouillette Chitlns from Hardouin’s
Fish from the criee
Veal liver, Xérès vinegar
Rib of beef for two persons
Grilled faux filet with bearnaise sauce
Lamb shoulder slow cooked, semolina, vegetables, for two persons
Selection of farmhouse cheeses
Grand Marnier Soufflé
Mille-feuille pastry, vanilla, apple, cider sorbet
Ice cream, seasonal fruits
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.