Reportedly one of the best examples of a Sud—Ouest French bistro in Bordeaux . @latupina did not disappoint . Rustic , direct and thoughtful cooking .

Pan fried scallops with a citrus sabayon are a perfect mi cuit .

Soft boiled egg with local caviar and sturgeon soldiers is a simple and divine combination .

Roast chicken is served with a puck of pork stuffing itself further stuffed with foie gras .

Love the chateaubriand with a velvet bordelaise sauce .

The duck fat fries come in a very large serving but are so addictive that no potato survives .

A much needed green salad provides some acidic relief .

Bordeaux is the birthplace of caneles and this was the first time I encountered a jumbo version , divided into three and paired with ice cream , the pastry was textbook.

Tarte fine aux pommes can often be a little dry , but here the apples remained soft and some salted caramel further keep things on point .

Pairing all this with a great value Saint Emillion Grand Cru made this a faultless soulful casual lunch Less