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Duck magret, andouillette gratin, pomme duchesse served in a restaurant-bistro in Bordeaux.
On the Place des Quinconces, the 1925 takes us back to the atmosphere of the Roaring Twenties with a decoration worthy of the most beautiful Parisian brasseries. After a few renovations, the place is sublimated all in blue and gold. In the kitchen, the chef proposes the essential bistro recipes: organic farmhouse mimosa egg, fillet of beef, candied shallots, salad fries, béarnaise sauce... The execution is perfect and the cooking well mastered. From 2pm and 7pm, the 1925 offers salty or sweet snacking and oysters depending on the arrival.
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(edit after reply from bizz: meat was ordered medium)