This restaurant is something of a UFO in Bordeaux’s gourmet landscape, courtesy of a striking glass and concrete structure, castle stables, views of the Pont d’Aquitaine suspension bridge and a rock music soundtrack. The same is true of the cuisine of Vivien Durand, a chef bursting with original ideas who reinterprets Gallic culinary conventions with a keen gastronomic eye. A daring gamble given his apparent dismantling of tradition, but one that hits the spot every time! Xipister-flavoured tagliatelle of squid, pig’s head terrine with a gutsy gravy and Périgord truffle or an amazing onion soup with onions cooked over embers: dazzling flavours and primarily local first-class ingredients. The chef’s cooking features a predominant and endearing “raw” quality, which is both instinctive and wholehearted. Add to this a sincere eco-friendly approach and you have the portrait of this exemplary establishment.