With its castle stables, glass and concrete cube, views of the Pont d’Aquitaine suspension bridge and rock music as a backdrop, this restaurant has definitely caused a stir amid the gastronomic landscapes of the Bordelais. But not as much as the cuisine of Vivien Durand, a chef bursting with original ideas who reinterprets French culinary convention with a keen gastronomic eye. A daring gamble, given his seemingly complete dismantling of tradition, but we have to admit that he has succeeded! Through dishes such as oysters in a matelote sauce, grilled foie gras served with coffee-infused beetroot, and pigeon with carcass jus, his flavours are often dazzling and his ingredients (the vast majority local) showcased to their best. His cooking has a predominant and attractive “raw state” to it which is instinctive and speaks from the heart. Add to this a sincere eco-friendly approach and you have a winning formula.