Butcher salad, Xérès vinegar
22 €
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
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 €
Desserts
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 €
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.