A former documentary producer, Serge Houot's passion for French gastronomy led him to the dynamic atmosphere of the halles de Talence on the outskirts of Bordeaux. In his open-plan kitchen, he imagines homemade recipes with a south-western accent, prepared with delicacies from the market and local producers. On the menu, a trout gravlax from Banka (Pyrénées-Atlantiques) with gin, lemon jelly and dill sauce, or a duck confit roll with four-spice sauce and grilled corn. Every day, the Chef renews his daily menu, including a vegetarian suggestion. You'll be amazed by Serge's infinite imagination and the flavor combinations he has mastered to perfection. His signature dessert is a fabulous Tarte Tatin, with apples from the Aquitaine region, of course! Under the covered market or on the terrace in the pedestrian square next to it, you'll appreciate this gourmet break concocted with delicacy and inventiveness.
