30 rue du Hâ, Bordeaux, France

€€€ ・ Modern Cuisine

MICHELIN Guide's Point Of View

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.

Facilities & Services

• Terrace

Reservation number

tel:+33 5 56 38 75 23

Website

http://www.lafinebouche33.com

Opening hours