2024
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Michelin-starred gourmet restaurant in Bordeaux, offering well-crafted local products and a fine wine list.
Located in the Bastide district, L'Oiseau Bleu is one of Bordeaux's finest restaurants, with a well-deserved Michelin star. Chef François Sauvetre's menu gives pride of place to local produce: meats and seafood are skilfully cooked to reveal all their finesse and complexity. Carrot bonito, turmeric, vanilla, veal loin, celtuce lettuce, clove, grilled miso, Soustons peanut, chocolate, yakon, sakura... Associations, cooking, textures, presentation, everything is perfect!
Further information
Opening time and information on L’OISEAU BLEU
Open Tuesday, Wednesday, Friday and Saturday for lunch and dinner; Thursday lunch. Reservations essential. Menus from €60 to €120. Food and wine pairing: €50 to €75 (depending on menu). American Express accepted. Groups welcome (can be privatized). Garden. Terrace. Air-conditioning.
Owner's Message
Sophie and Frédéric Lafon, quickly ran out of space in the Chartrons district and moved to the right bank on Avenue Thiers in April 2008
"The Bastide district is a district in full evolution, dynamic, eco-citizen, very open-minded and more and more beautiful..."
The cuisine is modern, inspired, contemporary, with revisited classics.
Since July 2018, Chef François Sauvêtre has joined us in the kitchen. Don't forget to taste the desserts of our Pastry Chef Guillaume Verdier
Chloé accompanies you throughout the meal and Clément, sommelier, advises you on the wines
"L'Oiseau Bleu is a call to travel with a cuisine and a wine list inspired by our different experiences".
Frédéric is the President of the AFAMES association (Alliance de Friands Amateurs de Mets Epicuriens et Savoureux)
Sophie, Master Sommelier, is a member of the U.D.S.F Bordeaux Aquitaine (Union Des Sommeliers de France de Bordeaux Aquitaine).
Members' reviews on L’OISEAU BLEU
Je recommande!
Plat de résistance peut-être un peu léger à notre goût, nous aurions apprécié de croquer quelques légumes.
Nous avons beaucoup apprécié le dessert à base de chocolat, les noisettes succulentes et la glace vanille extra. Bravo au patissier.