Teléfono: +33967749710,+33556789710
Dirección: 1 Quai Sainte-Croix, 33800, Bordeaux, France
Ciudad: Bordeaux
Menú Platos: 8
Reseñas: 3183
Sitio Web: http://letaquin.com
"On the Quai Sainte-Croix, on the way to the Bordeaux St. Jean train station, a blue awning announces the presence of Le Taquin. This is new since our previous visits, so I decided to look up the restaurant and the chef. It turns out that the chef, Hadrien Lavaud, an intense young man with black eyes and an equally black shock of beard, is one of Bordeaux’s rising star farm-to-table chefs. On the day we arrived for lunch, there was a crowd, about 20 or so, taking up most of the space under the blue awning outside. We were seated inside in view of not only the sunlit terrasse outside but of the kitchen where the chef and his sous, just two people, worked away.What interests me about small restaurants like this is how they handle large crowds. No one seems stressed. Despite the terrace being packed on this day and the dining room reasonably filled, neither the chef or the sous chef seemed to be in any great hurry. No voices were ever raised. At one point I glimpsed Chef Hadrien, tweezers in hand, arranging the carrots that would be served on my plate. It turns out the chef prepares two menus a day. At lunch it is a special menu which “humbly tries to fill you and alert your senses with a kitchen of the market,” says the restaurant’s web site. What that means is that you can choose from an incredibly cheap menu of a starter and main course for 16 euros or, still very inexpensive, a three course lunch that adds dessert for 20 euros. We chose the latter and added a bottle of red Domaine Chiroulet, Cotes de Gascogne 2014. It is a blend of 50 percent merlot, 30 percent cabernet franc, and 20 percent tannat. The wine was, as promised by the label, fruity and round, but also with character.The menu offered two choices for each course - entrée, main, and dessert - so my wife chose one and I chose the other. What that meant for the first course was a salad of beets and carrots with a “cream” of cheese from the Sud Ouest for my bride. On the plate were wedges of beet, discs of carrots and puffs of cream, in this case a cream made of a very mild blue cheese that made the vegetables burst with flavor. I chose the “tarte of poulet” because, what was that? It turned out to be a wafer of puff pastry, baked, then covered with coarsely chopped black olives. Laid over that were thin slices of chicken breast. Around the tart were dollops of cream. The taste began with the crunch of the pastry, the punch of the cubes of black olives, the neutral flavor of the chicken and then a warm flavor of the cream. Of the main courses, my wife chose the “merlu,” a white, firm-fleshed fish known as hake in America. It was served over a bed of creamy risotto, dotted with olive oil, garnished with florets of broccoli and topped with crunchy bread crumbs. The flavors were smooth, crunchy, and creamy. I had an “abanico” of pork. Abanico is a Spanish word meaning to fan out. What it was fanning in this case were slices of roast pork cut from the area behind the neck and in front of the first rib. The tender pork was covered with a yellow sauce made with curcumine, or as we know it, tumeric. The fan of roasted meat was covered with “legumes croquant” which meant crunch snow peas, broccoli florets, and carefully placed slices of crunchy carrot. It was a great mash up of the mellowness of roasted meat with the crunchiness of the vegetables.Finally it was time for dessert. For my bride there was a “daquoise chocolate au lait” which meant little dollops of chocolate cream alongside a larger puff of whipped cream. I had the “cake citron avec fraises”, which as promised, was a spongy lemon cake topped with sliced strawberries in a strawberry sauce. We ordered coffees next, and after I asked our server, a lanky young man in shorts and a turned-backward baseball cap, to suggest a “digestif.” Much to our surprise, we were served small glass of cognac, smooth and mellow, with the announcement that they were “gratuit” … free. With a word of thanks to the chef, we paid our tab and were off, charmed by this little place, the quality of its food and the friendliness of its staff."
Menú completo - 8 opciones
Todos los precios son estimaciones en menú.
Entrantes
Arroz
Aperitivo
Pizza
Pollo
Platos Principales
Ensaladas
User
Nice address. The foie gras is perfectly prepared, but the raw material was not at its height.
Dirección
Reseñas
User
Original and just superb dishes at a reasonable price! Friendly and friendly staff I highly recommend
User
Original and just superb dishes pir a reasonable price! Friendly and friendly staff I highly recommend
User
Decorate up, relaxed atmosphere, impressive team and pro. The delicious and maline cuisine makes you taste all the dishes of La carte... that's what I did! Too bad! Cocktails are really extra. Thank you. Ver carta
User
It's cool as an atmosphere and service, you don't have to watch the watch. In the plate it is tasteful, it is delicious, but the serving is a little weak. When it's okay, we always want more! In any case the taste buds keep a pleasant memory.
User
Very pleasant. Provide a budget of 35€ to enjoy an entrance a dessert dish. Gustatively, very qualitative! The excellent cocktails are between 10-15€. The wine is a little expensive I find (where is it not? but we found a bottle of two seas very satisfying to 26€. Get back! And yes, I recommend!
User
Good lunch in this restaurant next to the currency door. The ceviche is very good and surprising, the dish has delighted everyone. Chocolate dessert remains heavy. A lighter and fruity dessert would have been rigour. Price, music, service, nothing to say! Thank you! I'll come back and try a cocktail. Ver carta
User
This is a little gem. First of all the staff are fantastic, friendly and on top of their game. The menu has a good selection of fresh, imaginatif, well cooked food, with great flavours.The wine selection is great as well. Overall an outstanding eat, and an incredibly friendly atmosphere. Well worth the price.
User
Le Taquin is a such a great place. The decor is super lovely, the staff is incredibly friendly and the food is really really good. I have almost tried everything on the menu, that was brilliant; from sea urchin to boeuf bourguignon. I am a big fan of desserts and chocolate and that was just right. I'll definitely go back next time I am in Bordeaux, it is a gorgeous jewel.
User
On the Quai Sainte-Croix, on the way to the Bordeaux St. Jean train station, a blue awning announces the presence of Le Taquin. This is new since our previous visits, so I decided to look up the restaurant and the chef. It turns out that the chef, Hadrien Lavaud, an intense young man with black eyes and an equally black shock of beard, is one of Bordeaux’s rising star farm-to-table chefs. On the day we arrived for lunch, there was a crowd, about 20 or so, taking up most of the space under the blue awning outside. We were seated inside in view of not only the sunlit terrasse outside but of the kitchen where the chef and his sous, just two people, worked away.What interests me about small rest... Ver carta
Categorías
-
Poisson Deléitese con nuestros exquisitos platos de pescado, elaborados con la captura más fresca del día. Desde favoritos a la parrilla hasta guisos sabrosos, nuestro menú celebra la abundancia del océano con sabores para satisfacer todos los paladares.
-
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! Ver carta
-
Européen Deléitese en un viaje culinario por Europa con nuestro exquisito menú elaborado, que presenta platos auténticos de Francia, Italia, España y más allá, utilizando los ingredientes más frescos para dar vida a los sabores tradicionales.
-
Bistrots Los bistrós ofrecen una experiencia gastronómica acogedora con un menú que combina comodidad y sofisticación. Disfruta de una selección de platos clásicos y modernos, desde sándwiches gourmet hasta guisos contundentes, todos elaborados con ingredientes frescos y locales.
Comodidades
-
Wi-fi
-
Sièges
- Carta
-
Groupes
- menú
-
Serveurs
