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33000 BORDEAUX

12.5/20
Gourmet Restaurant

1 PHOTOS

Cooking French

Gault&Millau's review

12.5/20

Gourmet Restaurant Of course, the cellar at this well-placed wine bar in the Old Quarter can satisfy every thirst, but you can also push open the door with hunger. The welcome is smiling, the setting inviting (parquet flooring, exposed stone walls, glass roof housing beautiful bottles, wooden and Formica tables...) and the nibbling is delightful, with good advice from Nicolas, the owner. We go well beyond the repertoire with the "bouchée à la reine" with sweetbreads, Périgord black truffle, Jerusalem artichoke and shiitake, Capreton monkfish tail, grenaille potatoes, hazelnut butter and clean cooking, finishing with the indestructible brioche perdue, caramel with old banyuls vinegar and apple compote. A fine cellar, well stocked with wines from all regions.

Plan

Address 35 Rue du Cancera
33000 Bordeaux

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Opening

Opened today

Monday Lunch Dinner

Tuesday Lunch Dinner

Wednesday Lunch Dinner

Thursday Lunch Dinner

Friday Lunch Dinner

Saturday Lunch Dinner

Sunday Lunch Dinner

People

Chef

Pastry Cook

Sommelier

Menu A la carte

Starter Saint-jacques de plongée, langues de boeuf, chou rouge €12 Carpaccio de bar Ikéjimé, huîtres spéciales Marennes, bergamote €14

Main course Filet de rouget à la flamme, cèleri, cresson et jus crémé d'arêtes €21 Chou farci au boudin noir et foie gras, bouillon de champignons, shiitakés €21

Dessert Brioche perdue, caramel au vinaigre de Vieux Banyuls €8 Mille-feuille, crème pâtissière à l'orange, praliné noisette €9