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.


Butcher salad, Xérès vinegar

22 €

White fish carpaccio, seafood and cauliflower

22 €

Sea scallops, nuts and celeriac

24 €

Soup of the moment

13 €

Oysters ‘‘Bréhat’’ n°2 from Bretagne

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

Selection of charcuteries

23 €

Les plats

Pork ribs, Brussels sprout and black pudding pork jus

31 €

Beef tenderloin , pumpkin and chanterelle mushrooms

36 €

Fish from the criee

29 €

Veal Liver, garlic and Xérès vinegar

24 €

Rib of beef for two persons

85 €

Slow cooked lamb shoulder, for two persons

59 €

Beef tartare, French fries and salad

26 €


Apple confit and vanilla ice cream

10 €

Mont Blanc, chocolate sauce

10 €

Spoom pina colada, roasted pineapple

10 €

Crêpes Suzette, orange

10 €

Selection of farmhouse cheeses

11 €

Grand Marnier Soufflé

10 €

Vanilla crème brulée

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.