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.


Stuffed squid, crunchy bacon and strong juice

18 €

Poached egg in red wine sauce

18 €

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, pineapple and passion fruit (France)

28 €

Les plats

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

24 €

Andouillette A.A.A.A.A from Hardouin

28 €

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

26 €

Fish from the criee

30 €

Beef tournedos, coquillettes risotto with sheep cheese and Guanciale (Allemagne)

34 €

Slow cooked Lamb shoulder for two persons (Espagne)

60 €

Rib of beef for two persons (Allemagne)

90 €


Apple confit, caramel and baked apple sorbet

11 €

Crêpe Suzette, chantilly cream

11 €

Profiterole XXL, chocolate and gianduja sauce

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.