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Dishes served as centrepieces in a restaurant run by Grenoble chef Fabien Beaufour in Bordeaux.
Grenoble-based chef Fabien Beaufour has made himself at home in this bright, contemporary, airy space. His concept: sharing and conviviality. For 4-, 5- or 6-course menus, dishes are placed in the center of the table in "tasting" portions. The menu, which follows the rhythm of the seasons, is short, inventive and full of flavor. The original piece of this cuisine? The robatayaki, a wood-burning stove used in Japan for cooking, but also to heat the fishermen on their boats. Here, the chef cooks the fish to perfection.
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