74 Cours d’Alsace-et-Lorraine 33000 Bordeaux
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The chef's aim is to offer accessible gourmet cuisine.
Lunch menu available Monday to Sunday only.
Starter + Main course + Dessert 35€
Starter + Main Course or Main Course + Dessert 28€
Spaghetti roll, mushroom duxelles, parsley couliswith hazelnut oil, roasted mushrooms
OU
Butternut velouté with virgin sauce pine nuts and fried garlic, poultry jus, croutons
Crispy port belly, oriental-style bulgur, carrot purée with cumin, piquillo and preserved lemon vinaigrette
Lightly cooked Pyrenean trout, sautéed spinach, calamansi gel, tout roe hollandaise sauce, mashed potatoes
Cauliflower and parmesan risotto, crunchy florets
Chef’s suggestion: Aveyron-style rob of beef, melting potatoes sautéed spinach with shallots, devil and béarnaise sauce. - for two people 97€
Gingerbread, clémentine marmelade, marshmallow, and hot chocolate
Exotic fruit tartare, mange and passion fruit sorbet, coconut mousse
Monday to Sunday lunchtime. Menu includes two starters, a main course and a dessert. A gastronomic interlude at lunchtime. *Our dishes’ availability depends on our seasonal arrivals and the ingredients on hand.*
À la carte. Available every evening of the week.
Spaghetti roll, mushroom duxelles parsley coulis with hazelnut oil roasted mushrooms
Butternut velouté with virgin sauce pine nuts and fried galic, poultry jus, croutons
Crispy pork belly, oriental-style bulgur, carrot purée with cumin, piquillo and preserved Lemon vinaigrette
Lightly cooked Pyrenean trout, sautéed spinach, calamansi gel, trout roe hollandaise sauce, mashed potatoes
Chef’s suggestion:Aveyron-style. rit of beef, meeting potatoes, sautéed spinach with shallots, devil and béarnaise sauce - for two people 97€
Exotic fruit tartare, mango and passion fruit sorbet, coconut mousse
4-course blind menu. Available every evening of the week.
6-course blind menu. Available every evening of the week. *Our dishes’ availability depends on our seasonal arrivals and the ingredients on hand.*
- Roasted langoustines, langoustine tartare, baby vegetables with ginger, foie gras ravioli, and lemongrass bisque
- Vegetable pot-au-feu in 4 courses with black truffles
- Bresse chicken and crayfish, black truffle gnocchi, mushrooms, and Jaune wine
- Trip to the funfair
- Roasted scallops with coffee and crispy sweetbreads, Jerusalem artichokes, and coffee-infused veal jus, tangy bardes jus
- Carbonara onion with Parmesan cheese and truffle
- Poached oyster and crépinette, Colonnata bacon, salicornia, and reduced poultry jus
- Citrus blancmange and rice pudding
Nous nous engageons à répondre sous 24h
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