Seabass carpaccio, mango and pomegranate
20 €
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
Oysters ‘‘Prat ar Coum’’ n°2 from Bretagne
6 : 18 € 9 : 27 € 12 : 36 €
Country-style pâté with sage
15 €
Soup of the moment
13 €
Snails cooked “à la bordealaise”
18 €
Selection of charcuteries
20 €
Semi-cooked foie-Gras, mango chutney
21 €
Les plats
Andouillette AAAAA from Hardouin
21 €
Pot au feu of poultry with duck liver
28 €
Fish from the criee
25 €
Veal liver, Xérès vinegar
23 €
Rib of beef for two persons
69 €
Grilled faux filet wih bearnaise sauce
27 €
Lamb shoulder slow cooked in the sauce two persons
51 €
Beef tartare, french fries, salad
24 €
Desserts
Selection of farmhouse cheeses
10 €
Grand Marnier Soufflé
10 €
Mille-feuille pastry, vanilla, apple, cider sorbet
10 €
Ice cream, seasonal fruits
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.