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€
Green bean salad, shallots, toasted almonds, almond ice cream
OU
Butternut squash velouté with virgin sauce pine nuts and fried garlic, poultry jus, croutons, and chanterelle mushrooms in yellow wine
Chef’s suggestion: Roasted porcini mushrooms, roasted pork belly with Rosemary, pine nuts and veal jus 26
Chicken supreme in a crust with sweet pepper and thyme , three pepper sauces, Basque-style compote, Comté gnocchi, reduced poultry jus
Cod , tomato mouclade sauce, fennel, green peppercorns and new poptatoes, "pomme paille"
Zucchini maki with pine nuts, basil, and ricotta, served with tomato sauce
Chef’s suggestion: Aubrac veal chop, green bean salad, melt-in-the-mouth potatoes, bearnaise sauce, and devil's sauce - for two people 84
Red fruit pavlova, vanilla whypped cream
The grape cluster : caramelized curry grape cream, fresh grapes, cocoa crisp tuile
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.
Butternut squash velouté with virgin sauce pine nuts and fried galic, poultry jus, croutons, and chanterelle mushrooms in yellow wine
Chef’s suggestion: Roasted porcini mushrooms, roasted pork belly with rosemary, pine nuts, veal jus 26
Chicken suprême in a crust with sweet pepper and thyme, three pepper sauces, Basque-style compote, Comté gnocchi, reduced poultry jus
Cod , tomato mouclade sauce, fenil, green peppercorns and new potatoes, "pomme paille"
Chef’s suggestion: Aubrac veal chop, green bean salad, melt-in-the-mouth potatoes, bearnaise sauce, and devil's sauce- for two people 84
Red fruit pavlova, vanilla whipped cream
The grape cluster : carameilized. curry grape cream, fresh grapes, cocoa crisp tuile
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.*
