Mina

33000 BORDEAUX

12/20
Gourmet Restaurant

2 PHOTOS

Chef Marc-Antoine Chabaut

Cooking French | Mediterenean | Modern

Gault&Millau's review

12/20

Gourmet Restaurant And one more table on rue du Hâ, soon to boast the city's highest concentration of Gault&Millau selections! A passionate self-taught chef, Marc-Antoine Chabaut opened his restaurant in spring 2023 after training with fellow bistronomers and even a Bordeaux pastry chef. This former bartender favors sharing and conviviality around the bbq, with hints of grilled and smoked dishes, and some strong southern evocations. His cuisine is cheerful and tasty: onion soup with a very good broth, truffle pizzetta with parmesan cream, well-cooked cod with a light parsnip cream with népéta, farmhouse poultry cooked over the embers, open raviole of white cabbage with hazelnut butter, candied quince, Jura yellow wine sauce. Nothing banal, just good, and a promising first chef's hat, especially since the desserts are just as elaborate, like the crispy cabbage, light Madagascar vanilla cream, caramelized almonds, almond milk ice cream and argan oil, in a beautiful minute montage. Cellar already well stocked, with 200 references and a small selection by the glass. Good service from Joséphine, pleasant and efficient.

Plan

Address 4 Rue du Hâ
33000 Bordeaux

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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

Marc-Antoine Chabaut Chef

Menu A la carte

Starter Pizzette à la Truffe : Crème de parmesan, tombée d’oignons, truffe noire fraîche Melanosporum €18 Soupe à l’Oignon : Oignons confits puis grillés, bouillon corsé, croutons à l’ail et croustillant parmesan €10

Main course Poisson d’Arrivage : Crème légère de panais aux herbes, légumes anciens rôtis Vierge fumée d’agrumes et graines de lin €23 Volaille Fermière : Cuite sur la braise, raviole ouverte de chou blanc au beurre noisette, coing confit Sauce au vin jaune du Jura €24

Dessert Chou Croustillant : Crème légère à la vanille de Madagascar, praliné Amlou, amandes caramélisées Glace au lait d’amande et huile d’argan €11 Douceur Maïs : Émulsion maïs grillé, ganache chocolat blanc pop-corn, praliné maïs, tuile croustillante €10