Quizás serás redirigido
"excellent meal and lovely boss. good mood makes this restaurant a very pleasant place"
Teléfono: +33556571802
Dirección: 105 Avenue Du 11 Novembre, 33290, Blanquefort, France
Ciudad: Blanquefort
Platos: 34
Comodidades: 25
Categorías: 5
Reseñas: 1999
on advice of the domain of ginouilhac (which I will write a contribution also), we went to blanquefort to discover on the garden side. This address is located on the edge of the avenue and offers beautiful days of a terrace with chamarré furniture. the proximity of the avenue should not be great but the terrace is charming. the room of a good forty square is warm. Looking at some pictures on tripadvisor, I found it a little impersonal, but finally not as much as that.In fact, it is decorated in a resolutely modern way with its black or wengé furniture, its gray-black floor with silver touches, its sculptures delimiting the room in the form of bamboo carved as pencils. on the tables a black photophor plays with a red watering, reminding the garden side of the address. on one of the walls a fake white wrought iron bike also recalls this bucolic aspect that the restaurant gives itself. the musical atmosphere is ensured by the French variety a priori, genre m radio. Music really serves as a sound background, it doesn't disturb the conversation. We booked because this restaurant is very successful and has a clientele of inhabitants, which is understandable given the quality of the dishes served. The welcome is kind. there may be one or two lengths because only two people are in the room, but nothing redhibitory, the service being quick. If the à la carte dishes can quickly climb the addition (count between and euros for an entry; at least euros for a dish; and eight euros for a dessert), the establishment has the right idea to offer various complete formulas. We chose the menu to euros and took exactly the same dishes (the common points, in a couple. Inside, we tasted the poached egg on its curry zucchini cream and its sesame leafy. all that was announced on the map was found in the beautiful hollow plate whose egg was not in the center but on one side, in order to break the too geometric aspect of the dressage. The egg was well poached, the yellow being neither liquid nor too seized. The white was between two, the whole was balanced. the sesame stick was perfectly smoky, gently growing in the mouth. The zucchini cream was good but I found the curry too light. As I said to the server, it was not necessary for the cream to be less hot either.Following this, the dish arrived: a beautiful peave of merlu with slightly grilled skin, dominated by an onion count, resting on a crushed tomato and accompanied by artichoke hearts, frog apples and a flan of vegetables. I found myself with a piece of bacon on the fish and chorizo in the crushed tomatoes (sauce in Spanish, normal.) but I don't eat meat (so, in the euro formula, there is no meatless dish), so it was necessary to sort. a personal title, I perfectly understand the sweet-salé mixture of which I am a fan, but mix meat and fish, I have trouble.Whatever it is, it did not prevent me from enjoying myself because the dish was very good. the crushed was rather sweet to get married to white fish, the onion count brought a different flavor. no ridge in the fish, a flan with perfect flexibility, melting artichoke hearts, grilled frogs, a mixture of textures in the mouth that allowed to accompany the fish in a different way. The dessert followed (logical): we opted for the pralined lightning with its pistachio cream. And there, a perfect equation. The pistachio cream was not too sweet and the pistachio flavour was both discreet and present. discreet enough not to take the step on the rest of the plate, present enough to let yourself guess. the cream had been poached to the socket in the form of an elegant wavelet and not on the lightning itself. the cabbage paste of this flash was soft, without being compact and had a very light crunch, really. So, with the cream's onctuosity, a melting chew of lightning was combined. the praline inside still had a liquid aspect, like what can be a perfectly realized glazing. If the sprinkled ice sugar was simply used as a decor, the caramel slide was welcome.We had the pleasant surprise to meet the chef (the latter comes to greet his regulars but also makes the round tables.) he came to take the temperature and tell us that he had taken into account our remark on the entrance. Everyone doesn't, I find that very professional. He explained his dishes, his kitchen with a lot of pedagogy. He is concerned about the dressage of plates and plates in himself. In fact, each plate is different, has its style and can highlight the content (single white hollow plate, striated plate, black plate with light linen).Beside this, we ordered white wine with pichet. sign of the quality of the service: the pichet was filled in front of us from the original bottle. what is not done in all restaurants. We have taken a bordeaux naturally, even if the Bordeaux wines are not legion, unlike the wines at the bottle. a white wine that was fresh, not scary and that agreed with the lightness of the entrance, the flexibility of the fish flesh and the greed of the euros is the price that we paid for two complete and centilitres of wine (four generous glasses.) between quality and quantity, the price is irreproachable. I add to all this that with the aperitives I saw pass tapnade and toasts and that the bread served is campaign bread, not just white bread. We had dinner with pleasure and had a very nice time.
excellent blanquefort restaurant. the best quality ratio of the municipality. a simple and efficient refined cuisine, accompanied by a smiling team available and listened to its guests. the card changes regularly. small outdoor terrace. the wine map is a little summarised for the region but quite complete to find its pleasure.
