From the owner: Cuisine typique et cadre rustique A deux pas de l'église de Martillac, dans une belle maison de…read morepays, le Pistou est une étape agréable pour se restaurer avant d'aller visiter les châteaux et se promener à travers les vignes. L'établissement propose différents menus qui vont la part belle aux recettes traditionnelles et aux produits du terroir. Vous trouverez des mets tels que les huîtres, le confit de canard, le magret ou encore des rillettes. Une formule "Assiette du Pistou" vous permet d'accompagner votre dégustation d'un verre de vin. A noter que la carte des vins propose un grand choix de vins des environs (Martillac, Pessac Léognan...) et du bordelais.

Thank you to help for helping me find a restaurant with two of my favourite styles of French…read morecooking, southwest and Lyonnaise. The staff speak English, they are very welcoming, the other customers are adorable. The food was GREAT! They use real baguette, not "grande surface" bread. The owner uses fresh ingredients--he told me he drives an hour round trip in the morning to get the best stuff in downtown Bordeaux. We will definitely be back on our next Bordeaux trip! I posted pictures of the salade lyonnaise, the cuttlefish salad, the steak-frites and the gambas (giant prawn). We also had the floc as an appetizer; from the region, it is very sweet.

From the owner: Le Sud-Ouest à l'honneur Depuis le mois de mars 2007, le P'tit Bouchon a changé de concept. Fini…read morel'esprit bouchon lyonnais, le chef a décidé de privilégier la cuisine du Sud-Ouest. Les spécialités sont le cassoulet (en hiver), l'andouillette, l'axoa basque coupé au couteau et le tartare basque ; inutile de préciser que tous les plats sont faits maison. Au P'tit Bouchon, pas de longue carte, il y a le choix entre 3 assiettes repas, 6 plats et quelques desserts. Les convives font eux-mêmes leur menu. Tout est fait pour que le lieu soit convivial et agréable. A commencer par la décoration avec ses nombreux cadres aux murs, ses meubles chinés, ses tables noires et ses banquettes rouges qui donnent le ton, le tout dans un esprit bistrot du début du XXème siècle.

From the owner: Cuisine traditionnelle. Salade landaise ,foie gras mi- cuit…read moreau sel de Guérande, filet de canard sauce a l'orange , cassolette de noix de saint - jacques au sauternes ect... Dessert profiteroles , tarte ,mousse chocolat ect...

From the owner: restaurant Basque, Tapas, cave à vinread more

Food - 5 Service - 4…read moreAmbiance - 5 This is a truly French dining experience in the middle of Bordeaux. Everything here is delicious, starting with the bread and ending with the espresso. I wish it was closer to me, that's my only complaint :) Enjoy

Superb customer service and food…read more Upon our arrival, we had booked reservations through the resort. We were seated immediately. The complimentary bread and olive spread was delivered, and so delicious. We ordered a salad with shaved truffles, wine, the steak with roasted potatoes, and pistachio dessert. The steak was soooo flavorful and well worth every bite! I highly recommend eating here a few times if staying at the spa. The food is seasonal, and the chefs do pick fresh produce from their two gardens on site.

In the famous words of my aunt, with her heavy-French accent, "I think it is not so good." It's…read moretrue, that the average side-of-the-road stop in France is très supérieur compared to that which we have in the states. But with the decrease in bio (organic for my stateside friends) and non-quick (aka fast food) everyday options, those quality choices are getting harder and harder to find. On the road for holidays in Arcachon, we decided to search on Yelp for a restaurant to grab a simple, sit-down lunch. This restaurant was well-reviewed with 2 4-star & 5-star ratings (yes, Yelp is a bit of a start-up still in areas outside of Paris and Toulouse) and we decided to take our chances. The menu was decent with a handful of options for lunch (see photo). The plat du jour with a little buffet is just 11,00 Euros. This day, they were serving veal cuts (many bones with not much meat) with a creamy carrot sauce and a side of riz (rice). The picked-over buffet consisted of a pâte, terrine, the last few slices of mozeralla and tomato, some sardines and sea snails. The least they could do is refresh the buffet when they have a table full of people ordering it, but alas, both it and the meal were très salé and forgettable. What was stand-out was the service. Our host was attentive, witty, and eager to please.