Friendly staff, good service, and 5 stars for the perfectly cooked veal filet mignon with a lovely…read moresauce.

We made a reservation for 9 o'clock. We were seated promptly but we were not even given menus until…read moreabout 20 minutes after and the waitress didn't take our orders until 45 minutes after we had sat down. The food took forever to get to us but it was worth the wait. Amazing meal--I would have given five stars had it not been for the horrible wait. My advice is to go here on a weekday rather than weekend. Finally, we had finished our meal and asked for the check. Another table right next to us asked for the check after us and received it promptly after. After 20 minutes of waiting, I got up to ask about the bill. 15 minutes later, the bill arrived. 10 minutes go by and no one comes to collect our cards. Exasperated, we leave enough cash to pay for the meal and finally get out of the restaurant. We left at midnight but had it been our way we would have been out of there by 11 or earlier. Come for the food, not the service.

I really wanted to love this cute place. Outdoor dining. Terrific service. The service and ambiance…read moreis why it gets a 2nd star. The food is a complete miss. The beef came out very rare after being assured that it would be well done and (this may be TMI but every bite almost had so much stringy tendons that had to be spit out). I know...not so much fun but what do you do once it's in your mouth? My food was inedible. Ceviche was fishy...hadnt been soaked long enough. No citrus flavor just fishy.. Just awful and then the guac???. Im not sure what they were going for but it was green. This dish should be served with chips or crackers at least. Caesar salad...does not usually come with crispy fried chicken...it had an odd dressing..a little bit of lettuce but mostly fried chicken pieces and the dressing is definitely not Caesar dressing or if it is...it was made last year. Im sorry Le Farre...I know you were packed. Standing room only. I don't know what Im missing but the food we had was just not enjoyable.

We came to this Chartron area per the recommendation of a friend who lived around here. We ended up…read morehere instead of one of the places she recommended, and I should have listened to her. The menu is a bit Spanish but also French. They had a fixed meal option, but the prices on the food were not otherwise cheap. Starters were fairly solid - squid a la plancha and grilled vegetables with an olive tapenade. However, for the mains, the steak was just ok, and the accompanying fried were soggy and tasted like they were fried in old grease. The tartare was a big portion but was under seasoned and covered in way too much mayo. A lot of people were hanging out and smoking / drinking on the patio, and we didn't see any other tourists there (we wanted a more local place), but maybe we should have stuck to just drinks.

Tried to eat here...was told to wait outside 5 minutes, then about four minutes later another group…read morearrived, and they sat them. Then told us 20 minutes. Rude.

Well located, tasty, good service. The menu offers fish and…read moremeat. This everyone can find something he'd like to taste! Lil bit more expensive than other restaurant of the street, but tasty enough to be tested!

Day 2 of the wife and my tour of Bordeaux wine châteaus culminated in a romantic sunset dinner at…read moreLe Saint-James in the Relaix & Chateaux hotel of the same name in Bouliac. Located away from the city up into the hills on the Right Bank, Le Saint-James had a decidedly modern appearance, which was fitting with its modern take on classic French cuisine. The host led us outside to the terrace to our table for two, which had a picturesque view of the city of Bordeaux and the Garonne River. Formerly a Michelin-starred restaurant under its previous chef, the restaurant and its current chef delivered a Michelin star-worthy evening of food, wine and service. We were served the following: - Amuse bouche - Foie gras terrine, cream corn, orange, and popcorn - John Dory steamed in lobster juice glazed with lime zest, zucchini flower, melon and thorn barberry - Pan roasted veal chop with apricot, black shallots, and chanterelles from Medoc - Raspberry tart with coffee, vanilla bourbon, and verbena sorbet Our food was paired with glasses of 2013 Château Sainte-Marie "Vielles Vignes" Entre-Deux Mers, 2011 Moulin de Biguey St. Emilion, and 2010 Château La Bouade Sauternes. Our food was well executed, beautifully presented, and delicious. The wines, while not from classified growth chateaus, complimented our food nicely. Service was attentive, yet never intrusive. with our food, wine, and water being served at obviously closely monitored intervals that never felt rushed or lagging. In the end, Le Saint-James was an enjoyable dining experience made all the better by its beautiful setting.

Items Selected: La Moussiere Sancerre…read moreBeet Dusted Comte, Jerusalem Artichoke in Spanish Spices, Foie Gras Tart Cornbread, Olive Baton, White Wine Raisin Bread with Salted and Unsalted Butter "Jamon et Beurre" Foie Gras from the Landes - Roasted and smoked in Bergamot, Tuberous Creamy Chervil, Ice Cold Salsify, Duck Jus perfumed with Buddha's Hand Scallops with Goose Barnacles, Carrots, Squash, Passion Fruit Puree Suckling Pig with Quinoa, Rutabaga, Truffles and Mushrooms Saint Nectaire Tart - Cashew Crust, Poached Pear Sorbet Coconut Cream, Pineapple, Apple, Pear Sorbet Crunchy Biscuit with Kalamansi - Burned Coffee and Celery Stalk Sorbet Madelines, Chocolate, Lemon, Nuts Canceling lunch at Joel Robuchon on the recommendation of none other than Michel Guerard who assured me that The Restaurant at Le Saint James was "a very special place," my last meal in France was hosted in the small town of Bouliac where the a gorgeous room and resort awaited, the service every bit deserving of its Michelin Starred status while much of the food warranted two or three. Set high on a hilltop with floor-to-ceiling windows offering a privileged vantage of the cities and towns below, the Relais & Chateaux recommended Saint-James features the culinary talents of Nicolas Magie and with a stunning pedigree plus passionate sourcing from the regions best producers a number of menus are offered to those taking a seat at the table, many steeped in resort classics while those more daring are encouraged to opt for Magie's "Mood of the Day." No doubt operating on a level above that of the region's other starred spots, the giving spirit and superlative service all the more intriguing as several staff members are students-in-training at a small school visible from the street, the meal begins long before a menu is selected and with a dry white wine joining a trio of canapes the chef's style immediately becomes evident, complex herbs and aromatics used in delicious and innovative ways. Taking pride in resources, the purveyors proudly presented on the menu in a very "American" way, bread from a local artisan Boulangerie is served alongside salted and unsalted cow's butter, the corn and olive versions setting a high standard that the sweet wine rolls pocketed with raisins still managed to surpass. Happily saucing all savories following the amuse tableside, a whimsical take on the ham and butter sandwich light as a cloud with a brioche antenna pointing high, the first course featured a sizable slice of liver smoked and seared with bergamot, its creaminess mirrored by the vegetal medley next to it while a broth of duck jus accented in citrus helped adjoin each to a compote of apple and onion above. At times taking inspiration from the a la carte menu, but otherwise working on well trained whims, course two offered a daily take on Saint-Jacques, each buttery jewel as sweet as can be expected while briny barnacles proved a perfect counterpart to passionfruit atop an autumnal puree as smooth as silk. Inquiring as to whether seafood or meat struck my fancy as a finale, the latter suggested as something special from the market that day, it is difficult to determine whether the cube of suckling pig was sous-vide or confit given considering how supple was the texture, but suffice it to say that it is hard to name a better piece of pork in recent memory with umami magnified significantly by the textures of mushroom and rutabaga all around. Pleasantly surprised by a plated cheese course that saw Saint Nectaire mousse married to pears with a rim of toasty nuts, the palate was cleansed by an elegant sorbet before moving onward, the flavors of lime and coffee somehow finding themselves together as dance partners alongside lightly sweetened celery sorbet. Served in just under two hours, the pace of the meal leisurely though certainly never dull, it was with mini-Madelines made for dipping that the dining itself concluded, a tour of the property offered by the Maitre d' of whom both M. Guerard and the and his counterpart at Les Pres d'Eugenie had spoken very highly of.

Delicious food. Interesting entertainment that is a bit odd and leaves you asking What? Why? Huh?…read morewhich is what makes it memorable. DUCK CONFIT WITH DAUPHINE RAVIOLI AND PORCINI MUSHROOM CREAM was one my most memorable dishes on my week long trip in Bordeaux. The duck confit was super tender and moist. This sat on a bed of rich ravioli and porcini mushroom sauce. It is crave worthy, bringing you back for another visit featuring the same dish. The SHOW was odd. The restaurant is decorated like a theater. Every so often the show lights would come on and music would play while a performer stood still with back to audience. Eventually, as anticipation grew, the performer spun around but remained hidden and motionless in their wardrobe. Finally, the music started and the performer was disrobed to expose a scantily dressed mannequin. Music and lights played while the mannequin spun on its platform. There were other partial mannequins spinning throughout the building. It was strange but memorable.

So good we made a return visit. We both started with the Céres bisque -- a special type of mushroom…read moreexclusive to southwest France -- and is amazing (incroyable)! A special shout out to our lovely and lively and thoroughly delightful waitperson Stephanie who helped us with menu selection, wine pairings, and French lessons.