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37-39 rue Boissière
75016 Paris
France

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33000 BORDEAUX
13/20
 Chef's Restaurant
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Chef Félix Clerc
Cooking Cuisine d'auteur | French | Merger | Tapas
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Gault&Millau's review
13/20
Chef's Restaurant In the heart of Bordeaux's quayside, an establishment with a dual personality, at the foot of a majestic, recently renovated freestone building. On one side, a luminous room dominated by an imposing raw wood worktop; on the other, a subdued speakeasy-like space, perfect for tasting, but where the volume of sound can disturb the peace and quiet of a dinner party. If the DNA of the place remains the art of cocktails - a vast menu where even non-alcoholic creations benefit from meticulous attention - the cuisine has gone beyond the simple status of tapas to offer a true gastronomic experience. The revisited hummus surprises with its visual rusticity and intensity on the palate, toasted peanuts and warm pita bread inviting the regressive pleasure of pecking. Raw gambas seduce with their precise seasoning, and a brightly fresh lemony mascarpone. Attentive, knowledgeable service completes this address which, despite a few imperfections such as the absence of physical menus, offers a sincere, well-crafted culinary proposition.
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Address 4 Quai des Chartrons
33000 Bordeaux
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Félix Clerc
Félix Clerc Chef
Félix Clerc Félix Clerc Chef
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Antoine Romagné Pastry Chef
Created with Fabric.js 5.2.4 Antoine Romagné Pastry Chef
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Vladimir Volanov Sommelier
Created with Fabric.js 5.2.4 Vladimir Volanov Sommelier
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Justine Moret Chef de service
Created with Fabric.js 5.2.4 Justine Moret Chef de service
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Justine Moret Manager
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