Teléfono: +33650726901,+33557434524
Dirección: 85 rue Nationale | Face à la Poissonnerie, 33240 Saint-Andre-De-Cubzac, France, Saint-André-de-Cubzac
Ciudad: Saint-André-de-Cubzac
Platos: 6
Reseñas: 337
Sitio Web: https://www.latabledinomoto.fr/
"Despite the fact the “cheminotes,” or train workers, continue to take part in the national pastime of French strikes, the local trains around Bordeaux are still running. So we were off recently to Saint Andre de Cubzac to meet friends whom we have known for almost 40 years. The chef came to Bordeaux to work as sous chef at La Pavillon des Boulevards. Now he has decamped across the river to create a little jewel box restaurant, which describes its food as “franco japanese”. Our meal began with a chou fleur cream. A handful of lightly dressed greens and sprouts sat atop a soft cooked egg. It was sitting on a bed of cauliflower “rice” with the creamy soup surrounding it. A thin sliver of crunchy cauliflower stem garnished the dish. There was also a crunchy rice cracker and cubes of smoked haddock topped with edible flowers. It was a work of art to see, but an even greater work of art to taste. The egg yolk flowed into the cauliflower with unctuous creaminess. The salad added crunch and tang. But the smoked haddock added the master touch, balancing the creamy richness of the soup with a bite that was firm and smoky. With this course my friend had brought along an Alsatian pinot gris, Domaine Allman Laugner 2015. It was round on the tongue with a clean, crisp finish. Ideal with the richness of the cauliflower. Next was the main event. My wife and I were both lured in the direction by pork cheeks. The pork was cooked fork tender. It was napped with a brown gravy that had just the merest but flavor enhancing whiff of orange. Alongside were crunchy sweet snow peas, a tangle of earthy enoki mushrooms and a leaf of crisp bok choy. But the side dish that sealed the deal was a butter laced mound of puree de pomme de terre, mashed potatoes. It reminded you of how the French can take something as simple as the lowly spud and turn it into a classic. With this dish, our friend had brought one of my favorite right bank Bordeaux reds, a Chateau Canon Reserve 2011. It was big and smooth with a fine texture. It was perfect with the pork. To finish our “repas” the chef served whipped cream covered strawberries, sitting on a disk of meringue floating in a pool of raspberry coulis. It was soft, sweet and refreshing. We finished at the restaurant with coffees and then returned to their home for digestifs and a chance to relive fond memories of the times were have spent together."
Menú - 6 opciones
Todos los precios son estimados.
Sylvie
very good very good reception very nice presentation of reasonable price plates it changes other traditional restaurants
Dirección
Reseñas
Arnaude
Price for a lunch 18€ . I could be double and still worth it. Best food in the area. Really recommended! Friendly service on top of excellent food!
Ljubobrat
the reception and service are at the height of the kitchen of the flood table. excellent value for money! fresh products are of outstanding quality. What a pleasure to come to lunch in this very good restaurant
Jetfax
Very small, make sure you reserve first. The menu changes everyday : one starter, a choice of fish or meat one dessert. For fussy eaters, or people on restricted diets it may be a bit of a problem. The food is good an oriental take on French cuisine.
Aurélie
arrived by chance we were very welcome. the menu does not have 10 choices of entry, dishes or dessert: it is a good sign. I chose a flat entrance. It was delicious!! everything is cooked to perfection, the aromas are perfect and the addition is soft compared to the quality of the menu. We'll be back!
Manon
a reinterpreted, inventive cuisine, flavors combining tradition and exoticism, without too much, everything is cleverly dominated. A meal that is very nuanced that you enjoy with a lot of pleasure until audessert.I am not too dessert, I let myself be seduced by this one.Restaurant to consume without moderation...Number of limited places, I advise you to book.
Gérard
very good home of our family (6 adults and 2 children) for lunch. The menu formula was appreciated by all. from the entrance to the dessert no false note. refinement, and discovery of flavors, everything was perfect. The child menu was adapted and very appreciated. The quality price ratio is remarkable. We will be pleased to return to our next visit to the region.
Ingebrigt
Seiji is an artist and today's meal of courgette gazpacho with a low-temp egg, codfish with miso and hazelnut sauce and dessert of peach soup with brownie was out of this world. We drove 70 kms to eat here and were glad we did! Not to be missed if you are anywhere nearby. ¡Seiji es un artista! Hoy comimos gazpacho con huevo a baja temperatura, bacalao en salsa de miso y avellana, y de postre sopa de melocotón con brownie. Todo esmeradamente preparado. Condujimos 70 kms sólo para comer aquí y no nos arrepentimos. No os lo perdáis se estás en la región.
Jeanne
on holiday a few kilometers away, this restaurant was recommended by several people in the region. we do not regret because the value-price ratio is fantastic (from 25 euros in the evening with mouth-catching, entry, dish and dessert); Some dishes were widely at the level of starred restaurants that we were able to attend. the chef has a real ability to sublimate seemingly simple products and a perfect cooking mastery (both for chicken and for lean on the menu tonight). My only regret is to live 600 km from there.PS: I feel it's better to book because it was full one week night.
Adrienne
Despite the fact the “cheminotes,” or train workers, continue to take part in the national pastime of French strikes, the local trains around Bordeaux are still running. So we were off recently to Saint Andre de Cubzac to meet friends whom we have known for almost 40 years. The chef came to Bordeaux to work as sous chef at La Pavillon des Boulevards. Now he has decamped across the river to create a little jewel box restaurant, which describes its food as “franco japanese”. Our meal began with a chou fleur cream. A handful of lightly dressed greens and sprouts sat atop a soft cooked egg. It was sitting on a bed of cauliflower “rice” with the creamy soup surrounding it. A thin sliver of crunch...
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Français Cocina francesa clásica que muestra una elegancia atemporal, nuestro menú ofrece platos ricos y sabrosos elaborados con técnicas tradicionales y ingredientes de temporada, prometiendo una experiencia culinaria inolvidable. ¡Buen provecho!
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Vin Et Bière
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