Cuisine:

• East and West
• Southwest
• French

Claude Darroze Description:
Just half an hour from Bordeaux, this beautiful, peaceful restaurant provides a good excuse for an excursion. Chef Claude Darroze's refined, intelligent cuisine can be seen in his cèpe brouillade that is a work of art in rustic guise and nearly deserves three toques with its warm, soft eggs and perfectly cooked mushrooms. His roasted wood pigeon is admirable: cooked to perfection and accompanied by vegetables in a light wine sauce. The large cellar offers Bordeaux and wines of other regions, with some rare finds and good deals.


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