Le Pressoir D’Argent, Bordeaux – Gordon Ramsay Michelin Star Restaurant
So when the trip to France for the wine-tasting tour of Bordeaux was chalked out, the first thing we booked was a table at Le Pressoir D’Argent, Bordeaux – Gordon Ramsay Michelin Star Restaurant. Oh yeah! When I told Swetha ,it made her jealous, alright! It was the first time for me at any Gordon Ramsey Restaurant.
Located at InterContinental Bordeaux – Le Grand Hôtel in the heart of Bordeaux which takes its name from the dining room’s centerpiece – a rare Christofle solid silver lobster press. I had gone with my friend who had been there last year, when they were a One Michelin starred restaurant. This year they have earned their second Michelin star.
Located on the first floor of the Hotel, a prior booking is a must. The look of the Hotel is very much reflected in the restaurant too. The staff are extremely courteous, always trying to give you the best experience and not just good food.
We opted for the tasting menu. According to my friend the tasting menu has not changed much over the last year. I guess, the food mainly the signature dish of the head chef was much sought after.
My friend went for wine pairing with his dinner. We started with an apéritif (Paul Goerg Premier Cru Brut – Champagne) which was subtle with creamy fruit flavour.
The Sommelier as should be expected was extremely knowledgeable and eager to help you learn more about the wines. She has chosen over 500 different wines for their collection including a lot of local wines and some English wines too.
We enjoyed our apéritif with some tasters of ham and peas dishes which were very interestingly plated. Not to forget the garden fresh veggies with cheese.
The first dish was the signature dish of the restaurant (Bazas beef tartare, oyster sauce, Aquitaine caviar and sorrel) and since I don’t eat beef my dish was replaced with a crab cake dish which was outstanding. The signature dish is a traditional dish of France and according to my friend was as good as last time.
That was followed by the asparagus done 3 ways (Black truffle, Ossau Iraty and Noir de Bigorre) – if you like black truffle, that’s a dish you really don’t want to miss. The asparagus was accompanied by 3 very interesting but completely different wines.
Next came the Turbot. The fish was baked in seaweed butter, razor clams, cockles, bigorno, swiss chard and fregula. This was an excellent dish. Maybe my love for seafood speaks but it was a deeply satisfying dish.
This was followed by roasted Landais chicken. The technique used to stuff filling between chicken and skin is truly amazing, though the dish itself was not much to speak about. A little too tough for me.
The desserts followed. First to be served was Citrus fruits, laced with Bourdaine honey, kalamansi lemon and coriander sorbet, which was very refreshing to say the least.
The other dessert was a Buddha’s hand sorbet, another citrus based dessert.
We were also served a lollipop made of virgin mojito, which just popped the moment you put it in the mouth. What technique! Can this be please sold on retail too?
Lastly another signature dish, the chocolate cone was presented to us.
The freshness in all the ingredients were on full display and full marks to the sourcing team as well as to the head chef, Gilad Peled and pastry chef, Arthur Fèvre, who is also the pastry chef for the hotel.
The icing on the cake was they inviting us in to their kitchen for a tour and to meet the head chef. That was extremely gracious of them.
So what if you are at a Gordon Ramsay restaurant, and was just served the tasting menu. How can I leave without having their coffee. A strong shot off espresso was all that was required to make the meal complete.
Like the French say, Merci beaucoup – thank you very much.
Latest posts by Soumya (see all)
- Maximus Elephant Dung Paper Factory - February 5, 2018
- Walk an Elephant at Millennium Elephant Foundation - January 19, 2018
- Wine tasting – A beginners Guide - January 10, 2018