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La Fine Bouche
Haute French restaurant · Bordeaux ·
@michelinguide
48,380 Postcards · 8,030 Cities
"The chef's interest in regional traditions and his creative spirit are reflected in his use of the capuchin, an ancient utensil with a cast iron cone attached to a long rod, in which pieces of bacon are melted and used to flambée his scallops, lending them a slight grilled and smoked taste. With its hardwood floors, mouldings and exposed stonework, the tastefully refurbished dining room makes for an intimate dinner setting." - Michelin Inspector
