The Grand Barrail restaurant, managed by Chef Romain Gondras, proposes a cuisine of quality, which honors regional products, and which remains accessible to all.
Several menus, besides the « à la carte », are proposed to the customers, including a menu at 29 euros with starter, main dish and desert. The vast wine menu poposes a large choice of Bordeaux wines, with a preference for those from the right bank.
Restaurant: 65 seats and 40 on the terrace.
4 Menus and "à la carte" :
Cube of foie gras and exotic Chutney, gingerbread and cider vinaigrette
Cream of Jerusalem artichoke, warm egg yolk and truffe espuma
Buttered roasted cod, whelks and mussels with parsley, garlic emulsion
Pigeon breast cooked "pink and smoky", spinach samosa, reduction of carrot and cumin
French cheese plate
Light vanilla mousse with a citrus biscuit, sabayon of mandarin
Slices of sea urchin on a bed of cauliflower and scampi tartar
Restaurant open every day for lunch and dinner.
Annual closure: From December to February