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.
Duck foie-gras, mandarin et kumquat
Oysters ‘‘Bréhat’’ n°2 from Bretagne
6 : 18 € 9 : 27 € 12 : 36 €
Soup of the moment
Selection of charcuteries
Dish of the day (only for lunch not including week-end)
Andouillette AAAAA from Hardouin
Beef tenderloin, pumpkin and spinach
Fish from the criee
Veal Liver, Xérès vinegar, garlic and parsley
Rib of beef for two persons
Slow cooked lamb shoulder, for two persons
Beef tartare, French fries and salad
Chocolate and peanuts profiteroles
Traditional pastry for two persons
Exotic ice-cream, Fontainebleau mousse
Crêpes Suzette, orange
Selection of farmhouse cheeses
Grand Marnier Soufflé
Vanilla crème brulée
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.