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Aux plaisirs d’Outre mer

Outre-Mer-300x225

“Enjoy Guadeloupe specialties, in the heart of Bordeaux.”

Café de la place

140509 café de la place

“Festive atmosphere and tasting pleasure at the Café de la place”

Euskal Jatexte

Photo-Euskal-Jatexte

“Tapas tasting and traditional Basque dishes cooked with plancha”

Ibaïa café

ibaia

“Ibaia café gourmet and creative cooking”

La villa Tourny

villa tourny

“This trendy brewery will expand its elegant surroundings, its refined menu and its atmosphere on the Epicuriales.”

Le Café Populaire

Le café populaire

« here we drink, we eat, we sympathize », all that with french songs.

Le Carré

wato sita

Quality products, in a chic and friendly atmosphere are present at Benoit and Brice’s restaurant.

Le glacier de Tourny

Le glacier de Tourny

« Best ice cream of the region”

Les pains d’Alfredo

Les Pains d'alfredo

Traditional French bakery

LIFE

LOGO LE LIFE +petit

“coming in the Life, is like discovering every time a new case”

L’Olympia

150415 olympia

” A different concept : French Pop musique of the 80s/90s”

Québec Café

150507 quebec cafe

“Here is Quebec without pretense”

Quercy Périgord

QUERCY

“Join the friendly team of Olivier around various specialties from the Périgord.”

Ludovic LE GOARDET

Ludovic Le Goardet, Chef of restaurant Glouton in Bordeaux is in line with « bisto-nomiqes » restaurant which associate gastronomic cuisine to bistro friendliness. Rigor and friendliness are the words of this beautiful property, shared by a dynamic and professional team. This Breton, son of a baker and a master griddle, has experience of nearly twenty years in the kitchen. If

Julien ALLANO

Photographer : Alain Maigre Julien Allano is chef of restaurant Le Clair de la Plume in Grignan. « I invite you to share a lively and colorful cuisine, based on culinary tradition, with particular attention to the product and its integrity.  A cuisine made in team, with the heart simply. » Born in Avignon, Julien ALLANO

Jérôme OILLIC

Places which combine the wisdom of the past, essayclick.net the data of the present and the predictions for the future.

Battle Cook’s Menu

Menu of the Battle Cook Evening of Friday June 27th In association with wine Fille de Lucien Lurton *** Water of Maison Badoit Evian prestige range *** Apperitif glass of  Thiénot champagne *** Appetizer with Sturia caviar *** STARTER  Ludovic LE GOARDET Jérôme OILLIC  boiled egg, fricassee of chanterelle buttons, green asparagus, parmesan broth Château Bouscault, Grand Cru Classé