Zéphirine Bordeaux
A chef trained alongside Alain Ducasse
Even though the address has changed, the quality remains. Zéphirine stands out among the most popular tables in Bordeaux. Here, in a warm and friendly atmosphere, you can taste the simple and refined cuisine of the chef who has long worked alongside Alain Ducasse. Awarded a Michelin star in 2006 at the Relais du Parc in Paris, Romain then joined the Restaurant des Rois, a Michelin-starred restaurant at the Beaulieu Reserve in Beaulieu-sur-Mer before returning to the region.
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Zéphirine Bordeaux
Move without artifice and with family
In the family, they spent almost two years refining the Zéphirine project ! After cooking for the finest establishments, Romain wants to cook the moment to move without artifices ; share his passion with a short menu that evolves every two days according to his finds. So the Chef offers a single menu composed,' of a selection of starters to share, three dishes (meat, fish or vegetarian) and a selection of desserts to choose Everything is presented and served by Marie and Bertrand, the innkeepers. The quest of this trio: simplicity. In this urban inn, sharing dishes are placed in the center of the table and conviviality is key. Customers have a view of the kitchen and can admire the Chef and his team's expertise before tasting their culinary creations. .
Zéphirine Bordeaux
The choice of partners and suppliers has been carefully considered. The meats come from local farms, vegetables from local producers in Servi, raw milk from La Ferme de Tartifume in Pessac, and fish from local fish markets like the one in Arcachon... Even down to the dishes. The plates and terracotta dishes placed on the table are shaped by Christine Lassalle from Terafeu Terafour in Dax and the glasses by Frédéric Guillot, glassblower in Dordogne in the charming...In the village of Issigeac. Zéphirine goes crazy at home. At the grocery store, you can find a selection of "heartfelt" products from passionate artisans, such as products from Spain where Marie and Bertrand lived for 10 years, specialties from the Drôme where the grandparents came from, and even elements of tableware and restaurant decoration. To the dismay of customers, the mural made from real vegetables (which the Chef loves to cook) by Hervé, the plasterer from the family business.Garabos in Floirac doesn't disappoint. The quality of the menu and service are undeniable, and the decor matches them perfectly. The restaurant was staged by the Bordelais architecture firm Touton Studio, who chose to work with raw materials to enhance the beautiful parquet floor and original stone wall.
Zéphirine Bordeaux
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Restaurant Zéphirine
40 seats inside and 20 on the terrace
Open from Tuesday to Saturday
62 rue Abbé de l'Epée, 33000 Bordeaux
Reservations at www.zephirine.fr or call 09 72 45 55 36
