Symbiose

33000 BORDEAUX

13.5/20
Chef's Restaurant

4 PHOTOS

Chef Félix Clerc

Cooking French | Fusion | specialty | Tapas

Services For people with disabilities

Gault&Millau's review

13.5/20

Chef's Restaurant A hot spot for Bordeaux parties, the address is as much a bistronomic table as a cocktail bar, where you can discover poetic and convivial creations. At the table or at the counter, you'll enjoy a dynamic atmosphere, with subdued lighting and music, and creative, ecologically-sound dishes, partly sourced from the restaurant's garden in the heart of the Landes region. À la carte, herb-crusted scallops, cream of celery ball and pickles, chorizo oil, bard emulsion and watercress salad, smoked sea bass crudo marinated in peanuts, emulsified fumet, black radish and artichoke confit, grilled chicken leg with binchotan, black lemon condiment, roasted avocado with Cajun spices, red wine sauce, shiitake marmalade, nasturtium guacamole, chocolate-whisky tart, salted butter caramel and chantilly. Sophisticated cellar.

Plan

Address 4 Quai des Chartrons
33000 Bordeaux

NAVIGATE TO

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

Félix Clerc Chef

Antoine Romagné Pastry Chef

Vladimir Volanov Sommelier

Justine Moret Chef de service

Justine Moret Manager

Menu A la carte

Starter Hoummous à l’huile de cacahuètes grillées, épices tandoori €9 Artichauts poivrades rôtis au beurre fumé, condiment ail noir, chips d’artichauts, girolles et shiitakés €12

Main course Ris de veau laqué, crème de sucrine grillée et sauce amashi €23 Gambas grillées, curry fumé, condiment mangue/ail et salade de carottes €14

Dessert Tarte chocolat/Whisky, caramel beurre salé, chantilly maison €6 Brioche perdue à la marjolaine, crème pâtissière sésame noir, brisure de pistaches et fruits rouges €7

Menus Menu Lunch Entrée/Plat/Dessert €23