Gravelier

Seemingly the whole population of Bordeaux crams happily into this restaurant to tune in with its urban sociology of the new millennium. It is a simple, informal bistro whose dining room looks into the kitchen and out to the boulevard, offering a distinct and varied experience that is reflected in the clientele. They are attracted by the “possibilist” attitude of the project, the reasonable prices and by the good will of the owner, Yves Gravelier. Yves is a chef who was forged in many of the great establishments of our time, alongside legends such as Frédy Girardet, Alain Senderens and Jacques Chibois. He knows how to perfectly balance his project, where you see academic formulas intermingling with daring methodological proposals. French culinary patrimony is presented along with progressive formulas that exalt the savoir-faire of the chef. The constructions are sufficiently articulate and complex and the flavors stand out at all times for their refinement.
The menu is very concrete. Two open menus from which you choose between two dishes from each of the three services, and all at truly palatable prices. Apart from the tasting menus there is a list of three appetizers, three fish, three meats, three formulas in which cheese is the protagonist and three desserts. Everything here is very well thought out so that the small structure of the restaurant optimizes it resources and guarantees the results. Effective.
The Norway lobster tempura with pomegranate and spice cream salad is a slightly belligerent call to connect to those adventurers of new gastronomic frontiers. Flavorful, succulent, convincing but also refined – the Mironton of beef cheeks with fresh, sautéed foie gras embodies lucid meats and expressive juices, adorned and refreshed by the microvegetables that crown the dish. Imaginative, essential, immaculate, scenic… the red mullet filets have too many attributes to list here. They are served over vine shoots with a coulis made of shallots, red wine and chives, all presented over a witty and beautiful false grill – stellar. The squab aiguillettes, delicate and juicy, over a slice of toasted bread made from its offal with a lively but tempered juice of vinegar and Jerusalem artichoke with truffle is another recipe that conveys the care and good taste of the house. The feeling continues with the beef à la Bordelaise. The formulas of different cheeses were delightful, among which the mimolette impregnated with carrot and ginger stood out. The soufflés, exotic fruit creams and pistachio-raspberry sponge cake with lemon cream confirm the professionalism at work here, awarding the guests with great satisfaction. Admirable in every way. An added affability of the experience is contributed by Yves’ wife, Anne-Marie, who happens to be the daughter of Pierre Troisgros.