Booking

Menu

The cuisine is inspired by the region’s distinctive ingredients, each presented in its season.

restaurant-saint-emilion

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

Just cooked tuna, peanuts, pineapple vinegar

18 €

Scallops carpaccio, wasabi, daïkon

17 €

Oysters ‘‘Prat ar Coum’’ n°2 from Bretagne

6 : 18 €        9 : 27 €         12 : 36 €

Soup of the moment

13 €

Duck pâté with green pepper, offal fricassée

15 €

Selection of charcuteries

20 €

Semi-cooked foie-gras, tangerine, timut pepper

21 €

Les plats

Andouillette Chitlns from Hardouin’s

21 €

Fish from the criee

25 €

Veal liver, Xérès vinegar

23 €

Rib of beef for two persons

69 €

Grilled faux filet with bearnaise sauce

27 €

Lamb shoulder slow cooked, semolina, vegetables, for two persons

51 €

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.