The Pressoir d’Argent
Information and menu
Open Tuesday to Saturday.
Dinner: from 7:30 pm to 10 pm
Restaurant closed:
Sunday, Monday and public holidays.
Annual closures:
From 10.03.13 to 18.03.13 inclusive
from 05.05.13 to 09.05.13 inclusive
From 28.07.13 to 26.08.13 inclusive
From 27.10.13 to 04.11.13 inclusive
Exceptional openning:
Sunday 16.06.13
Monday 17.06.13
Telephone: +33(0)5 57 30 43 04
Michelin-starred gastronomic restaurant
Chef : Pascal Nibaudeau
Head waiter: Franck Montangon
At the Pressoir d’Argent, the Michelin-starred gastronomic restaurant, enjoy a unique culinary experience in a historic setting, accompanied by the best wines from Bordeaux and other regions.
The Pressoir d’Argent was entirely designed Jacques Garcia who drew his inspiration from the sea:
Photos of fish and shellfish by photographer Pierre-Yves Hervy-Vaillant, shells subtly arranged by artist Thomas Boog into an imposing sculpted "Wind rose" on the floor on the original marquetry...
The Pressoir d’Argent''s mauve atmosphere recalls the rich regional heritage and invites us to enjoy a land & sea cuisine imagined by its Chef Pascal Nibaudeau.
Chef Pascal Nibaudeau
Langoustines, Aquitaine Caviar, Belon Oysters, Brittany Blue Lobster reinvented as "Langoustines and Aquitaine Caviar – sour cream, cucumber croquant and Brussels waffle with algae", "Filets of Sole and Belon Oysters – meunière, Béarnaise sauce, chanterelles and asparagus"…
Flavours of the sea and the nobility of cooking in front of the diners: the gastronomic restaurant Le Pressoir d’Argent sublimes the seafoods both in the kitchen and at the table, under Chef Pascal Nibaudeau.
Origin of the Pressoir d’Argent
A major and unique feature of the "Pressoir d’Argent" is, as its name indicates, its lobster press. There are currently only five of these worldwide, one in Brussels, one in Berlin, two in Paris and a brand new one in Bordeaux. Its astonishing use shows that gastronomy is an art where the savours created by the artist are worked down to the finest detail. The "Brittany Blue Lobster" is presented alive to the client then fried in the kitchen. The dish is finalised in the dining room by pressing the legs and the lobster coral to make the sauce. It is the Chef 's wish that cooking at the table should be shown to advantage.
The Rotonde
The Rotonde is a lounge bar where clients are invited to take an aperitif before having their meal and to relax afterwards.
The rose marble columns, the beautiful glass roof, or even the warm-toned materials chosen by Jacques Garcia for the bar and armchairs all contribute to create the ideal atmosphere for the Rotonde.
Wines
Our Sommelier proposes over 400 references with red, white, sparkling or still wines for the best harmony between food and wine.
