Le Chapon Fin in Bordeaux: 200 years of gastronomy and history

Bordeaux institution Le Chapon Fin (2 toques) is celebrating an exceptional anniversary this year: 200 years. Since its opening in 1825, this emblematic restaurant has stood the test of time and generations, constantly reinventing itself while preserving its soul. Today, under the management of François Régimbeau and the presidency of Sylvie Cazes, Le Chapon Fin is embarking on a new era, with a renewed team, a new look and a new management team.with a renewed team, a transformed setting and a series of prestigious events to mark the bicentenary.

A new lease of life for a culinary legend

Le Chapon Fin may be a symbol of Bordeaux gastronomy, but it's not stuck in the past. For the past two years, a vast restructuring project has been underway to put everything in place for this revival. The creation of a new team, in line with the project's vision, aims to position the establishment on a very high-end offering.

François Régimbeau and Sylvie Cazes have entrusted the direction of the kitchen to chef Younesse Bouakkaoui, a former collaborator of Thierry Marx and Jean-Luc Rocha, to bring a contemporary touch while respecting the restaurant's culinary heritage. With him, Le Chapon Fin revisits Bordeaux's gastronomic tradition through refined, innovative dishes inspired by local history.

The artistic world will also play a central role in this new dynamic, with events combining gastronomy, theater and music.

Bicentennial dinners: a plunge back in time

To celebrate this exceptional anniversary, Le Chapon Fin is organizing the Dîners du Bicentenaire. These events, which will take place throughout 2025, will plunge guests into the restaurant's landmark eras.

The first major event will take place on April 2, 2025, with an evening dedicated to Francis Garcia, the emblematic chef of the 80s, who left his mark on several generations of Bordelais during his 15 years at the helm of the Chapon Fin kitchen. Retired since 2001, he remains very attached to the restaurant and is delighted to be taking part in this exceptional event. "This dinner will feature a menu co-signed by Francis Garcia and chef Younesse Bouakkaoui, revisiting from a modern angle the creations that made the restaurant famous at the time. The evening will be enhanced by speeches, a theatrical presentation of the restaurant's history by an actor, and a musical interlude during the meal", explains François Régimbeau.

The second event is scheduled for June 11, 2025, and will feature Michel Portos. "The latter began his career at Le Chapon Fin, where he worked for a year and a half alongside Francis Garcia. For this event, the cuisine of the early 20th century will be given pride of place", adds the restaurant manager.

Two other events will follow, one in September and the other between late November and early December. The first will be dedicated to Nicolas Frion, who will revisit the modern era, while the second dinner should be devoted to Thierry Marx, who will explore 19th-century gastronomy, in homage to the origins of Chapon Fin.

This ambitious program reflects Le Chapon Fin's determination to celebrate its heritage while looking resolutely to the future, confirming its status as a key institution on the Bordeaux culinary scene.