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Restaurant offering original egg-based recipes in Bordeaux.
In this new restaurant, the egg is put in all its states, from the beginning to the end of the meal. And there are more states than you think. In France, it is one of the very first restaurants of this kind. Cyril Gaillard came up with the idea and, since it opened, it has been a hit with over 600 eggs cooked per week. He has brought back original recipes from his many trips around the world, without abandoning the classic ones: he has more than 560,000 in his bag! The farm eggs come from a farm in Maine.
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Ils ont donc perdu 10 couverts et nous sommes partis manger ailleurs de facto.