Vegetables crostini, goat cheese
15 €
Menu
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.
Menu
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.
Starters
Tuna carpaccio, eggplant caviar and hazelnuts
18 €
Salmon gravlax, buckwheat waffle
17 €
Oysters ‘‘Prat ar Coum’’ n°2 from Bretagne
6 : 18 € 9 : 27 € 12 : 36 €
Soup of the moment
13 €
Selection of charcuteries
20 €
Semi-cooked foie-gras, strawberries, rhubarb and pistachio
21 €
Luc Alberti’s tomatoes, buratta
18 €
Les plats
Pork filet mignon, carrots and sage
23 €
Fish from the criee
25 €
Veal liver, raspberries and tarragon
23 €
Rib of beef for two persons
69 €
Grilled faux filet with bearnaise sauce
27 €
Lamb shoulder slow cooked, for two persons
52 €
Desserts
Liège Waffle, apricots and vanilla cream
10 €
Strawberries and vanilla cream meringue
10 €
Selection of farmhouse cheeses
10 €
Grand Marnier Soufflé
10 €
Ice cream, raspberries
8 €
Pastry of the moment
8 €
Wines
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.