Around The World
Where
To Dine In Bordeaux?
A List Of The 12 "Grandes Tables" Of Bordeaux
by William Bincoletto
Chez
Philippe
1, place du Parlement - 33000 Bordeaux
Tel: 33 (0) 5 56 81 83 15 - Fax: 33 (0) 5 56 79 19 36
Open 12pm to 2pm and 7.30pm to 11pm.
Closed Sundays and Mondays, closed the 1/01, 1/05, 25/12 and all of august
Seafood specialities: Bar with raisins.Turbot grilled with salt and olive oil. Seafood platters.
Chef: Philippe Téchoire
La Chamade
20, rue des Piliers de Tutelle - 33000 Bordeaux
Tel: 33 (0) 5 56 48 13 74 - Fax: 33 (0) 5 56 79 29 67
http://www.la-chamade.com
Open from 12pm to 2.30pm and 7.30pm to 10.30pm.
Closed Mondays. Closed the 1st, 30th and 31st weeks of the year.
Regional specialities: fried escalope of duck's liver. Rack of Lamb "Princier" Veal "sous la mère". Lobster, oysters, turbot.
Exhibitions, dinner dances. Tasting evenings.
Chef: Pierre Lasserre
La Tupina
6-8, rue Porte-de-la-Monnaie - 33800 Bordeaux
Tel: 33 (0) 5 56 91 56 37 - Fax: 33 (0) 5 56 31 92 11
Open from 12pm to 2pm and 7pm to 11pm, everyday. closed 24/12.
Regional specialities: Terrine de foie gras mi-cuit au gros sel (salted duck's liver paté). Epaule d'agneau de Pauillac confite (Shoulder of Pauillac lamb conserve). Selection of traditional homemade desserts (clafoutis, pain perdu, merveilles...)
Chef: Jean-Pierre Xiradakis
Le Chapon Fin
5, rue de Montesquieu - 33000 Bordeaux
Tel: 33 (0) 5 56 79 10 10 - Fax: 33 (0) 5 56 79 09 10
http://www.chapon-fin.com
Open from 12:30pm to 2pm and 8pm to 9:45pm. Closed Sunday and Monday.
Specialities: Scampi ravioli with lime. Marbré de ris de veau et foie Gras (Veal rice with liver paté). Aiguillettes de caneton et foie gras aux raisins (duckling aiguillettes with liver paté and grapes).
Chef: Francis Garcia
Le Pavillon Des Boulevards
120, rue Croix-de-Seguey - 33000 Bordeaux
Tel: 33 (0) 5 56 81 51 02 - Fax: 33 (0) 5 56 51 14 58
Open 12pm to 1.45pm and 8pm to 10pm. Closed saturday lunchtime, Sunday
and from 10th to 24th August.
Specialities: Caviar Liégois. Lobster in chestnut cream. Bar casserole , poultry sauce with chanterelle. Bazas veal.
Tasting evenings.
Chef: Denis Franc
Saint-James
3, place Camille-Hostein - 33270 Bouliac
Tel: 33 (0) 5 57 97 06 00 - Fax: 33 (0) 5 56 20 92 58
http://www.jm-amat.com
Open 12pm to 2pm and 8pm to 10pm averyday except January.
Specialities: Fondant of aubergines with cumin. Roast lobster with potatoes and whole garlic. Rabbit stew with ceps and liver paté.
Chef: Jean-Marie Amat
Les Plaisirs d'Ausone
12, rue Ausone - 33000 Bordeaux
Tel: 33 (0) 5 56 79 30 30 - Fax: 33 (0) 5 56 51 38 16
Open 12pm to 2pm and 8pm to 10pm, closed Mondays, Saturday lunchtime and
Sunday.
Specialities: Duck liver paté. Fricassée of sole and scallops. Pigs' ears stuffed with morels.
Chef: Philippe Gauffre
Le Vieux Bordeaux
27, rue Buhan - 33000 Bordeaux
Tel: 33 (0) 5 56 52 94 36 - Fax: 33 (0) 5 56 44 25 11
Open 12pm to 2pm and 8pm to 10.30pm. Closed Saturday lunchtime and Sundays.
Specialities: Liver paté with red Lillet. Squid Plancha with clams in ink. Roast Bass with star anise.
Chef: Michel Bordage
Didier Gélineau
26, rue du Pas-Saint-Georges - 33000 Bordeaux
Tel: 33 (0) 5 56 52 84 25 - Fax: 33 (0) 5 56 51 93 25
Open 12pm to 2pm and 7.30pm to 10pm. Closed Saturday Lunchtimes, Sundays
and 15th to 24th August
Specialities: Slices of lobster roast with a mushroom and potato ragout. Lamb with Périgord truffles. Black chocolate soufflé.
Chef: Didier Gélineau
Gravelier
114, cours de Verdun - 33000 Bordeaux
Tel: 33 (0) 5 56 48 17 15 - Fax: 33 (0) 5 56 51 96 07
Open 12pm to 2pm and 7.30pm to 9.45pm. Closed Saturday lunchtime, Sunday
and from 1st to 23rd August.
Specialities: Sea bream with fleur de sel. Mille feuilles of liver paté à la broche. Lamb in cream. Roast pigeon. Grilled mullet.
Jean-Jacques
11, rue Teulère - 33000 Bordeaux
Tel: 33 (0) 5 56 51 20 67 - Fax: 33 (0) 5 56 51 21 64
Open 12pm to 2.30pm and 8pm to 12am. Closed Saturday lunchtime (except
groups), Sundays, August, 1/05 and 14/07.
Specialities: grilled meats. Boned pigeons and quail stuffed with ceps. Liver paté, chanterelles. Scallops and soles from Arcachon. Eels à la bordelaise.
Chef: Jean-Jacques Guichard
Jean Ramet
7-8, place Jean Jaurès - 33000 Bordeaux
Tel./Fax: 33 (0) 5 56 44 12 51.
Open 12.15pm to 2pm and 7.45pm to 10pm. Closed Saturday lunchtime and
Sunday.
Specialities: Liver fried with lentils. Route of Spices. Cooked fish.
Chef: Jean Ramet
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