A Four-Day Culinary Journey Through Bordeaux, According to The MICHELIN Guide

"Overlooking the vineyards, this One-Star table highlights Chef David Charrier’s produce-first philosophy—estate-grown carrots paired with dry-aged veal and morel mushrooms simmered in Bordeaux wine—rooted in a garden where vegetables and aromatic herbs are cultivated (“Since we started growing our own vegetables and aromatic herbs in our garden, I think that preparing and cooking vegetables best represents my philosophy,” he says). Pastry Chef Adrien Salavert has earned special recognition from the MICHELIN Guide for creative desserts like Jerusalem artichoke with passion fruit and caramel mousse, and he has also perfected classic local cannelés with their eggy, rum-scented interiors and deeply caramelized crusts." - The MICHELIN Guide