One of Bordeaux's most talented chefs runs this cozy spot with a summer terrace near quai de la Monnaie. It's been called "a tribute to country kitchens and the grandmothers who cooked in them." Jean-Pierre Xiradakis's specialty is duck, so your meal may begin with croutons spread with duck rillettes, and the kitchen often uses duck giblets, skin, and livers in salads. Other specialties are roasted shoulder of lamb en confit with garlic and white beans, lamprey eel à la Bordelaise, and steaks grilled and barbecued at the table. Desserts usually include pears marinated in red bordeaux wine.
- © Frommer's 2013
- Highly Recommended 2010