We were not able to get a reservation at Cordeillan-Bages for dinner, but they recommended in Beychevelle the Restaurant Le St. Julien, a little restaurant about 10 minutes away. It is small and cozy with country-type cuisine.
A number of photos didn’t come out so I won’t post them.
Not pictured – An amuse of mousse de champignons on the bottom of a shot glass, then a layer of some type of herb mousse with bacon on top. Nice, with no bells and whistles.
First Course
Not pictured – my husband – Ravioli of mushrooms – good, well made
Me – Marinated Salmon with creme fraiche and salmon eggs
Second Course Parfait of Artichoke and Foie Gras served cold- this was excellent once I deconstructed the dish and moved the greens to the side
Wine
Third Course
My husband – Pork with Ginger
Me – Pigeon en cocotte with small French peas
The Chef – Claude Broussard
This wasn’t fancy cooking; it was more reminiscent of grand-mere cuisine. But it was much better than some of the other non-starred restaurants we tried.
Good Tuesday afternoon to you, Lizziee.
Sometimes it is very noce to have plain and good grandma food
It can be heartwarming, just as the innovative cusine is thrilling.
Each has its place.