Bistronomic cuisine based on fresh, local produce in a restaurant in Bordeaux offering organic wines.
Chef Léo Forget has worked with Pierre Gagnaire, Bernard Bach and Régis Marcon, among others. Lunchtime is a brasserie menu to suit all tastes. It's made with fresh, local produce, transformed according to the team's inspirations and based on French recipes. In the evening, it's a wine bar with over 100 references, accompanied by plates to share or not. The atmosphere is relaxed and the setting contemporary: wooden tables without tablecloths, comfortable banquettes, a glass roof behind which you can see the chef at work...
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