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.


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

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

Soup of the moment

13 €

Snails “A la Bordelaise”

20 €

Selection of charcuteries

20 €

Duck Foie-gras preserved and smocked, Angélique de Monbousquet jelly, apple and nuts

21 €

Les plats

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, for two persons

53 €

Beef tartare, french fries, salad

24 €


Poached pear with red wine and gingerbread

10 €

Selection of farmhouse cheeses

10 €

Grand Marnier Soufflé

10 €

Ice cream chocolate and hazelnut

9 €

Pastry of the moment

8 €


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.


Our restaurant is currently closed; he will reopen beginning of February.