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Gault&Millau's review
Butchery
Francis Deschamps is particularly fond of Bazas beef, with its silky, marbled texture. This is evidenced by the filet mignon, ultra-melting with a pronounced flavor, as well as the ball of scoter (located in the shoulder), fleshy and very tender. With his knowledge and expertise, he adapts his cuts according to the cuts chosen. Milk-fed veal raised under the mother for 90 days, of the Bazadaise, Blonde d'Aquitaine or Limousine breeds, very delicate in the tendron.
Map
21 Route de Toulouse, 33800 Bordeaux, France
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