Bordeaux J'Adore - - Apéro -

1 ‘LA’ Ta­ble d’hôtes at Le Qu­a­trième Mur, Miche­lin Rat­ing: 1 star, just awarded

Chef: Philippe Etchebest

The Lo­ca­tion: Housed within Bordeaux’s iconic Grand Théâtre

The Food: Gas­tronomique cui­sine Sig­na­ture Dishes: Beef carpac­cio mar­i­nated in lime and sesame, roasted cele­riac, radish, pick­led onion vi­nai­grette

2, place de la Comédie,

33000 Bordeaux, 05 56 02 49 70

2 Garopa­pilles, Miche­lin Rat­ing: 1 star, just awarded

Chef: Tan­guy Laviale

The Lo­ca­tion: A wine bou­tique with a se­cluded, light-filled din­ing room

The Food: Bistrot-style haute cui­sine Sig­na­ture Dishes: Veal medal­lions with pra­line, pears, cock­les and squid ink gnocci 62, rue Abbé de L’epée,

33000 Bordeaux, 09 72 45 55 36

3 Château Cordeil­lan-bages, Miche­lin rat­ing: 1 star, just awarded

Chef: Julien Le­feb­vre

The Lo­ca­tion: A 17th cen­tury château in the vine­yards of Pauil­lac, 40km from Bordeaux The Food: Re­fined con­tem­po­rary cui­sine Sig­na­ture Dishes: Suck­ling lamb cooked in a salt crust, aubergine cumin mousse, foie gras with cap­puc­cino of ceps

Route des Châteaux, 33250 Pauil­lac, 05 56 59 24 24

4 Restau­rant du Château Prince Noir, Miche­lin rat­ing: 1 star

Chef: Vi­vian Du­rand

The Lo­ca­tion: Hill-top set­ting per­mit­ting stun­ning views of the Pont d’aquitaine The Food: 5-8 course tast­ing menus, re­gional cui­sine with con­tem­po­rary twists Sig­na­ture Dishes: Bar­be­cued foie gras, roast Mios pi­geon, Gue­taria Oc­to­pus

1, rue du Prince Noir,

33310 Lor­mont,

05 56 06 12 52

5 Le Pres­soir d’ar­gent, Miche­lin rat­ing: 2 stars

Ex­ec­u­tive Chef: Gor­don Ram­say

Head Chef: Gi­lad Peled

The Lo­ca­tion: The din­ing room of the Grand Ho­tel, built in 1789

The Food: Bold, cre­ative fu­sion dishes show­cas­ing pro­duits du ter­roir Sig­na­ture Dishes: Tartare of Bazas beef with cream of oys­ter, caviar with wood sor­rel shoots Place de la Comédie, 33000 Bordeaux, 05 57 30 43 04

6 Le Saint-james, Miche­lin rat­ing: 1 star

Chef: Ni­co­las Magie

The Lo­ca­tion: A con­verted 18th cen­tury farm­house in a vil­lage over­look­ing Bordeaux The Food: Lo­cal flavours and tex­tures are cham­pi­oned, wines are per­fectly paired Sig­na­ture Dishes: Im­pe­rial Os­ciètre Caviar with a shell­fish aniseed re­duc­tion, hot cherry souf­flé

3, place Camille Hostein, 33270 Bou­liac, 05 57 97 06 00

7 Le Skiff Club, Miche­lin rat­ing: 1 star

Chef: Stéphane Car­rade

The Lo­ca­tion: The restau­rant is de­signed to look like a pre-war Yacht Club. A stone’s throw from the Dune de Pyla The Food: Sea­sonal Mar­ket Cui­sine, with a fo­cus on fish and seafood

The Ha(a)ïtza Ho­tel, 1, av­enue Louis-gaume, 33115 Pyla-sur-mer,

05 56 22 06 06

8 La Grande Mai­son de Bernard Ma­grez, Miche­lin rat­ing: 2 stars

Chef: Pierre Gag­naire

The Lo­ca­tion: Late 19th Cen­tury Neo­clas­si­cal manor house in a quiet res­i­den­tial neigh­bour­hood

The Food: Mod­ern gas­tro­nomic, high­light­ing the best re­gional pro­duce Sig­na­ture Dishes: ‘Sailor’s Gar­den’, the sole, the veal

10, rue Labot­tière, 33000 Bordeaux, 05 35 38 16 16


1. Le Qu­a­trième Mur, Head Chef, Philippe Etchebest.


3. Cordeil­lan­bages, Head Chef, Julien Le­feb­vre, and Cordeil­lan­bages gar­den.


Le Qu­a­trième Mur, La Ta­ble d’hôtes.


5. Le Pres­soir D’ar­gent, Ex­ec­u­tive Chef, Gor­don Ram­say.


7. Le Sk­iff Club, Head Chef, Stéphane Car­rade.


2. Garopa­pilles, Head Chef, Tan­guy Laviale.


Le Sk­iff Club, Ho­tel Ha(a)ïtza.


Garopa­pilles, din­ing room.

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