585

33000 BORDEAUX
13/20
 Chef's Restaurant
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3 PHOTOS
Chef
Adrien Pinot
Cooking
French
Budget (€)
Indicative price per person (excl. drinks)
24 to 29

Gault&Millau's review 2025

Winner of the Dotation Jeunes Talents Gault & Millau 2022, Adrien Pinot settled in Bordeaux last summer, after counting the kilometers from his starting point in Paris - 585 km. Trained alongside Yannick Alléno in the kitchens of Le Meurice, he then spent a few years in some fine brigades before embarking on his own adventure, magnifying the product with a very promising talent: From the mushroom-based starter, with its scent of undergrowth, to an astonishing vegetarian dish, risotto-style fegola, roasted chestnuts, pumpkin mousseline and Fourme d'Ambert cream... As generous and tasty as the yellow poultry in green cabbage and parsnip ballottine with cocoa nibs. An attractive Paris-Brest-style cabbage with orange blossom and praline, a short wine list, a high-performance €29 lunch menu, and a more extensive evening menu.
LOCATION

LOCATION

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Address 7 Rue Paulin
33000 Bordeaux
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    Adrien Pinot Chef
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