Just south of Pauillac, this fine winegrower's restaurant has been a fixture in the area for thirty years. Rosy and Claude Broussard haven't changed their working methods, and year after year, they offer traditional French cuisine that's solid on its foundations. On the menu: langoustine fricassee and tomato concassé, butter-roasted monkfish medallions, vegetable julienne and langoustine bisque, rack of veal with Médoc chanterelles, early vegetables and veal jus, chocolate fondant and Madagascar vanilla ice cream. Mainly local wine cellar.
Claude Broussard Chef
