In her small restaurant with an uncluttered interior, this young chef of Moldavian origin, Oxana Cretu (who originally came to Bordeaux as an au pair), gives free rein to her culinary imagination through a surprise menu. A perfectionist and passionate about her work, she turns out small plates with style and delicate Japanese influences: lobster, Thai broth and grainy caviar; Arctic char, seaweed salad with smoked eel; fillet of pigeon, cashew nut hummus, fresh shiso syrup and ume bushi. One dessert that is a winner is the meringue with namelaka cream (a smooth Japanese white chocolate), perky lemon marmalade, smooth jasmine sorbet and strawberries from the Lot area. Note the originality of the wine list, which plumps for wines from southern and eastern Europe and South America – not a single Bordeaux in sight.
- MICHELIN guide inspectors
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