Côté restaurant de 19H à 23H. « Le Chef Christophe Girardot et toute l’équipe vous souhaitent une bonne découverte »
Braised ox cheek salad with Balsamic glaze, potato ravigote and fresh apples.
Chilled sea urchin salad with apples, celery and blent Yuzu, served with buttered Umami toast soldier.
Homemade potato and smoked fish Blini, with aroma unfused light cream.
Sliced duck liver accompanied by oyster and preserved lemon, served with a tangy gastritis sauce .
Traditional French hare « à la Royale » in the style of « Antonin Careme », served with fresh cocoa pasta.
French beef Pot-Au-Feu, preserved vegetables in salted butter with ginger-lime broth.
Seared gilt-head bream and duck fat reduction, served with greek-marinated mushrooms and shellfish butter.
Perfectly seared scallop draped in colonnata lard, served with preserved butternut cylinder and chestnut-infused meat juice.
Localy-catch fish accompanied with potato scales, root vegetable pulp and pearl meat juice. (Dish to share).
Our potato yarn ball, its heart encapsulated in a culinary love affair of squab and foie gras, confit thigh served with giblets on toasts. (Dish to share).
Selection of mature cheeses.
Lemon trompe-l’oeil on a small citrus baba.
Papoua Madong chocolat in a multi-textural cubic cake.
« Niniche » Bordeaux’s caramel french crepes flambéed with « Remy Martin 1738 Cognac ».
Au bar uniquement dès 18H ... « Le Chef Christophe Girardot et toute l’équipe vous souhaitent une bonne découverte »
Scarlet prawn mosaic « Gambero Rosso », fish head consommé, herbs and flowers. ( Small delicacies, perfectly paired with Krug Champagne ).
The mushroom in all its forms… tender mushrooms, pickles, either raw or cooked.
Mini Iberian pig burgers, served alongside with plantain crisps accompanied by the renowned Point Rouge sauce.
Breaded sardine accompanied by fried wheat semolina and Bordeaux’s tartare sauce.
520-second cooked eggs, soft potatoes, sunflower oil mayonnaise pickles and mustard.
« Snail bite » in an edible shell with aromatic herbs-infused butter, iberian ham and salted lemon.
Small surprise delicacies of the season ...
Marennes Oyster No. 4, Villeroy style, truffle sauce combined with sour, tangy sauce.
Preserved red tuna slices alongside with citruses and olive oil, dried tomatoes and Ajo Blanco.
Crispy Thai Dok Jok with red kuri squash mousse sea urchin and sea food, green apple and yuzu.
« Osciètre » 30 gr.
« Osciètre » 50 gr.
« Osciètre » 125 gr.
« Osciètre » 250 gr.
Plate of ham from purebred Bellota-Grade Iberian pigs.
Charcuterie or mixed plate.
Plate of Cecina.
Ⓣ Tram C : Arrêt Sainte Croix
Ⓥ Vcub : Arrêt Conservatoire ou Eglise Sainte Croix
Bus 10 ou 58 : Arrêt Sainte Croix
Parking Public METPARK, Quai de Paludate. ( 400 mètres ).
18:00 - 02:00
Cerrado
Productos de temporada, cocina de temporada, Cocina Tradicional
Bar Restaurante Tapería, Bar de Vinos, Bar de copas
Se puede acomodar a grupos
Amex, American Express, Eurocard/Mastercard, Efectivo, Visa, Tarjeta de Crédito
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