585

Rating: 13
Author: Gault&Millau

33000 BORDEAUX

13/20
Chef's Restaurant

3 PHOTOS

Chef: Adrien Pinot
Cooking: French

Budget (€)

Indicative price per person (excl. drinks)

24 to 29

Gault&Millau's review 2025

Winner of the Dotation Jeunes Talents Gault & Millau 2022, Adrien Pinot settled in Bordeaux last summer, after counting the kilometers from his starting point in Paris - 585 km. Trained alongside Yannick Alléno in the kitchens of Le Meurice, he then spent a few years in some fine brigades before embarking on his own adventure, magnifying the product with a very promising talent: From the mushroom-based starter, with its scent of undergrowth, to an astonishing vegetarian dish, risotto-style fegola, roasted chestnuts, pumpkin mousseline and Fourme d'Ambert cream... As generous and tasty as the yellow poultry in green cabbage and parsnip ballottine with cocoa nibs. An attractive Paris-Brest-style cabbage with orange blossom and praline, a short wine list, a high-performance €29 lunch menu, and a more extensive evening menu.