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Fillet of beef, sweet potato purée, chayotes in a restaurant of chef Samuel Zuccolotto in Bordeaux.
You have to run to the very end of rue Georges-Bonnac, almost to the boulevard, to discover one of the finest gourmet addresses - "gourmettes", we should say. Transfigured in its clear elegance and under its lazured beams, the former Bûcherie is unrecognizable. Samuel Zuccolotto - the chef - and his partner Cristina - in the dining room - form a delicious team, just like the specialties on offer: langoustine ravioli, vanilla corn, pistachio veil, two-cooked squab with meat jus, parsley root pulp. Fans will also appreciate the Rochas pear poached with hibiscus, cumin ice cream and crispy tuile. These are recipes to be savored in a hushed setting, where Cristina's ability to create an atmosphere of softness and conviviality reigns supreme. The lunch menu is remarkably well-priced, and the others are a delight.
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