Brasserie Le Bordeaux – Gordon Ramsay

Le Bordeaux - Gordon Ramsay

Le Bordeaux - Gordon Ramsay

The Bordeaux – Gordon Ramsay

After signing the menu of the Hotel InterContinental®’s starred restaurant, the Pressoir d’Argent, where Gilad Peled works, Gordon Ramsay extends its influence on the Brewery of the hotel located on the first floor (terrace) and on the 1st floor. Today has indeed opened, The Bordeaux – Gordon Ramsay with at the head of the kitchen, Alex Thiebaut who was previously the chef of the Maze restaurant in London.

To create the menu and accompany the opening of this brewery, Gordon also called on Clare Smyththe former chef of her London restaurant and now consultant for the group. Clare, little known in France, holds an incredible number of awards, from the 3 Michelin stars to Chef of the Year, to name but a few. In short, not just anyone.

Alex Thiebaut et Clare Smyth

Alex Thiebaut and Clare Smyth

All this is very nice, but what do we eat, you ask?

  • à la carte: 6 starters, 6 main courses, 6 side dishes, 2 soups, 2 salads, 2 burgers, 2 dishes for 2 to share and 6 desserts without forgetting oysters and caviar.
  • and a lunch menu: starter + main course at 32 € main course + dessert at 29 € starter + main course + dessert at 39 €.

The proposals are classic (tuna, foie gras, sole, lean, lamb mouse, …) but with a little twist that changes as for the lamb mouse, the byaldi confit and the mint and lemon gremolata.

I was able to taste it at noon a salad of grilled octopus, potatoes, chorizo, arugula, Romesco sauce.

Salade de poulpe grillé, pommes de terre, chorizo, roquette, sauce Romesco

Salad of grilled octopus, potatoes, chorizo, rocket, Romesco sauce

I am part of the #teamPoulpe (namely people who are fans of octopus) with notably Hélène and Nawal and I can tell you that this one, first cooked for a long time at low temperature and then finished at the Green Egg is so good that it is to fall on the floor.

I also took a bite out of my neighbor Audrey’s plate, a mouthful of tuna snackIt is absolutely delicious and very fresh. Perfect for a hot day like today.

Thon snacké, avocat, salades d'herbes au citron vert et pommes Granny Smith

Tuna snack, avocado, herb salad with lime and Granny Smith apples

Then I opted for the fish and chipsreally copious and very crispyserved with watercress salad, home fries, malt vinegar and tartar sauce. The real one, the only one ;). Note the presentation of the vinegar in a perfume bottle.

Fish and chips

Fish and chips

We also shared the beef Wellington, one of Gordon Ramsay’s specialties and I can tell you that it is really succulent. The beef (from the blonde d’Aquitaine) is cooked in a crust, accompanied by marrow bones, sprinkled with herbs and served with mashed potatoes and green beans. Truly magnificent.

Boeuf Wellington

Beef Wellington

And the desserts?

Desserts, I already told you, are not my thing. I am VERY difficult and often disappointed, especially in gourmet restaurants. You enjoy yourself and when it’s time for dessert, bam the giraffe, it’s disappointment. Well not there. It must be said that the pastry chef at the Bistrot (the Bordeaux) and the Gastro (the Pressoir d’Argent) is Athur Fèvre, which arrives from the Crayères in Reims.

Arthur Fèvre

Arthur Fèvre

He is young and full of talent. The last one who made such an impression on me was Aleksandre Oliver. I speak obviously in all honor ^-^.

Sa lemon pie is just perfect, hyper well balanced, tangy, not too sweet, very tender, without that dry side that the crust sometimes has and that I hate. In short, taste and tell me.

Tarte au citron - Arthur Fevre

Lemon pie – Arthur Fevre

The menu will change regularly according to the seasons and products.

In conclusion, I will tell you that I was really seduced by the octopus, the Wellington beef (a real wow effect for the presentation) and the dessert. It was delicious, refined, elegant. The products are French, in season, collected from local producers and the techniques sometimes come from overseas. I’m thinking in particular of the use of green egg which we do not see very often here yet but employed more in England. I saw one recently in Antwerp, at Sail & Anchor, a restaurant …. English #CQFD.

In short, do not hesitate to test and give me your opinions in the comments. You can read another review at Alexandra des Pavés Bordelais.

The Bordeaux – Gordon Ramsay – 25 Place de la Comédie – 33000 Bordeaux – Tel : 05 57 30 43 46

Open 7 days a week
Breakfast : from 7h00 to 10h30 Lunch : from 12h00 to 14h30 Dinner : from 19h00 to 22h30 Brunch : Every Sunday from October 2016. Click here to consult their menu.

Phone : 05 57 30 43 46

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