OST

Rating: 12
Author: Gault&Millau

33000 BORDEAUX

12/20
Gourmet Restaurant

8 PHOTOS

Chef: Killian Holin
Cooking: Local | Modern
Services: Privatization
Style: Casual | With friends

Gault&Millau's review 2026

While the concept of the sharing dish is well accepted, it's more the content of the plate that we find most interesting. The cuisine is contemporary without being overly modern, and the foundations are solid enough to open up new horizons without sacrificing flavor or harmony: roast apple in dashi tartar broth, apple, smoked eel and kasha, supreme of free-range chicken leg in cromesquis with ginger sweetbread and poulette sauce, poached pear in brick pastry with verbena buckwheat caramel cream in a sober setting. A very warm welcome from a young, motivated team with a developing cellar and relevant choices.