POSTED 4 January 2023 / IN: Non classé / BY Mélodie Bourdy


In Bordeaux, wine and gastronomy are part of the heritage and constitute one of the essential elements of the Bordeaux art of living.

Thanks to the richness of its vineyards, its proximity to the ocean, the Bassin d’Arcachon, the estuary, but also to the influence of the Périgord and the Pays Basque, the city of Bordeaux is full of starred gastronomic restaurants.


From starred chef Gordon Ramsay to famous French chef Philippe Etchebest, enjoy an incomparable culinary experience that pays tribute to regional products.

Black truffles from the Gironde and foie gras from the Charente are all references to the richness of France’s culinary heritage, to be discovered in a starred restaurant in the heart of the vineyards.



“Sublimate with a deep respect for the essence of the product, without transforming it.”
Chef Nicolas Masse’s approach is pure and refined. The menu focuses on fruits and vegetables from an organic vegetable garden, meat, dairy and fish products from Aquitaine’s own farms or artisanal production.




To lunch or dine at this starred restaurant is to live in the middle of nature, surrounded by greenery and vines. The architect Jean Nouvel designed the restaurant as a terraced garden, which follows the slope of the hill with precision and perfection.

At the piano, Mathieu Martin – his second in command – succeeds Nicolas Magie. The young chef now offers a menu that looks like him, combining accuracy, sincerity, simplicity, but also poesy and fantasy.


David Charrier’s vision is to give priority to accuracy and to go to the essential in order to bring out the flavors.

Inspired by his meetings and experiences, he has created a place at Belles Perdrix that reflects his image: sensitive and determined. In the kitchen, the Chef interprets Troplong Mondot’s quest for excellence with a free spirit.



On the Bassin d’Arcachon, our starred chefs put forward a great consistency in the quality of their cooking. A cuisine that honors Aquitaine products with finesse and beauty.

Claire Vallée proposes an organic and vegan cuisine and brings a new breath in the gastronomic universe of the Bassin d’Arcachon.

Chef Thierry Renou and his team offer a cuisine based on French and creative gastronomy.

For Stéphane Carrade, it is a local cuisine that is honored, blending with his experiences abroad and his personal research for a refined and generous cuisine.