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.
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
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.