Le Pressoir d'Argent Bordeaux

Awards

MICHELIN Guide

Two stars restaurant, 2026

All Michelin stars in Bordeaux All Michelin stars in France All 2 stars Michelin in Bordeaux All 2 stars Michelin in France

Passion Dessert restaurants

All Michelin Passion Dessert restaurants in Bordeaux All Michelin Passion Dessert restaurants in France

OAD

European Classical Restaurants 2026, 234

All OAD European Classical in Bordeaux All OAD European Classical in France

Restaurant Ranking

Restaurant Ranking 2024, #668, PRO #17.83, USER #18.50

All Restaurant Ranking in Bordeaux All Restaurant Ranking in France

Gault & Millau

3 Torques, 2021

All Gault & Millau in Bordeaux All Gault & Millau in France All Gault & Millau 3 Torques in Bordeaux All Gault & Millau 3 Torques in France

Gault & Millau Public Mark

15 / 20

Chef

Alexandre Koa

Cuisine

Modern Cuisine, Contemporary French

• 2025

Dinner at Le Pressoir D'argent Bordeaux

on 20 Nov 2025

by Peter Verey

The Gordon Ramsay name is linked to this restaurant but perhaps primarily in fine print .
Celebrating its 10th anniversary ,and holder of Michelin ⭐️ ⭐️ for 9 Years , @lepressoirdargentgordonramsay is very much a showcase of the talent of Chef @alexandrekoa which results in a dance of French fine dining blended with Chef’s Cameroon roots .

White truffle
Cinnamon berry - Garbure from the Pyrénées - Niébé

The opening course on the heritage menu highlights... More

The Gordon Ramsay name is linked to this restaurant but perhaps primarily in fine print .
Celebrating its 10th anniversary ,and holder of Michelin ⭐️ ⭐️ for 9 Years , @lepressoirdargentgordonramsay is very much a showcase of the talent of Chef @alexandrekoa which results in a dance of French fine dining blended with Chef’s Cameroon roots .

White truffle
Cinnamon berry - Garbure from the Pyrénées - Niébé

The opening course on the heritage menu highlights a melange of mushroom varieties, subtle spices along with duck and foie gras croutons . A nice opening act .

Celeriac
Yellow wine - Roasted jus - Caraway
The soul of the dish is in two duelling sauces , a rich meat like Celery jus and a Jura wine sabayon . The roasted celeriac balances the bold flavours .

Scallops
Jerusalem artichoke - Bards chitterlings -Mbongo

My favourite course of the night , a perfect scallop divided for the diner , a ragu of Sunchoke and chitterlings gives unexpected viscosity, and the Cameroon spice mix is able to shine .

Red mullet
Fennel - Agastache - Spicy clouds

A crispy red mullet is grated with bottarga and served with a bouillabaisse like sauce and a citrus sabayon . Once again the two primary sauces seek to find a balance .

The signature dish incorporates the Silver Lobster press which the restaurant is named after . There are only 6 such presses in existence, scattered at different restaurants around the globe including Gaddis in 🇭🇰.
The lobster is barbecued and then served with a traditional bisque which is finished table side with the use of the press .

Gascon Pork
“ Sarladaise” - Black pudding - Taro spices

A duo of belly and rib melded together , this was very rich perhaps overly so .

Pear
Almond - Selim berry - Arlette

Pear and almond is a classic combination and this was a very comforting dessert .

Cinnamon
Cameroonian chocolate - Yuzu - Vanilla from Tahiti

Finishing the meal with more Cameroon spices , the cinnamon is felt more in the nose than the palate , love the acidity from the yuzu which works well with the Spiced chocolate. Less