Lured by Bordeaux’s abundance of high quality local produce, Scottish chef Daniel Gallagher has put down roots (racines in French) here. After foraging the markets each morning for inspiration, he chalks up the day’s menu of two starters, two main courses and two desserts. Gallagher trained under top French chefs including Alain Ducasse and it shows. His presentation is exquisitely colourful, and his harmonising of deep, earthy flavours with fresh, crisp ones, pitch-perfect. Racines has a strong reputation among locals for being good value, so booking is a must.
59, rue Georges-bonnac, 05 56 98 43 08