A meat-lover's stronghold near the Musée d'Aquitaine, this is the place to go for lovers of well-cooked, well-sourced meat in a variety of sauces. The idea is simple, but the result always works: rib-eye steak rubia gallega, black angus from Scotland or the USA, wagyu or kobe from Japan, entrecotes from Argentina, duck and veal breast from France, and a cellar that does the trick.