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Press kitFebruary 2018
"LA" Table d’Hôtes
In the heart of Bordeaux’s historic quarter on the Place de la Comédie, stands the Grand Théâtre, the work of the architect Louis Nicolas Victor, known as Victor Louis (1731-1800). With its great ar-chitectural purity, this is one of the most beautiful monuments in the city.
On September 8th 2015, within the sump-tuous setting of the National Opera House itself, one of Bordeaux’s finest heritage buildings, the general public were able to discover Le Quatrième Mur, a chic, contemporary brasserie, the first restau-rant of the emblematic Chef Philippe Etchebest.
It’s in this very place, inside the kitchens of his restaurant, that Chef Etchebest decided to open une table en cuisine called “LA” Table d’Hôtes, where his classic “haute gastronomie” dishes would once again be served.
Inside the kitchens of Le Quatrième Mur, with its vaulted cellar built in traditional Bordeaux stone, Chef Philippe Etchebest and his team offer a gastro-menu to excite the taste buds of the most fervent gastro-nomes. True to his character, the Chef breaks with the usual codes in offering refined cuisine in a table d’hôte format.
A unique experience and a delight for the eyes and taste buds enjoyed in an atmosphere of sharing and conviviality in the most relaxing of settings, where expectations are high in the search for subtlety of flavour.
New challenge
« Cooking is a daily celebration; it brings people together for what is best in them -wanting to share with others.»
The experience
Setting: on the basement floor of the Grand Théâtre, the chef takes you on a trip back in time, where you enjoy dinner in front of the kitchens in a moment of pure delight for your five senses.
Table: Made from one piece of solid wood, the table can seat up to twelve guests. The authenticity of the raw ash table with its steel support form a unique ensemble reminiscent
of an old monastery table. The sleek un-derstated tableware has been chosen to give centre stage to the food.
You assist in the serving and create a real link with the kitchen staff. Other surprises are in store, but we’ll let you discover them for yourselves.
« In this timeless setting, I wanted guests to share my culinary world with me right in the heart of the kitchens.»
From left to right: : - Stephen Mazoyer, head chef - Joshua Lagardère, deputy chef - Matthieu Robin, pastry chef - Frédéric Bernou, manager
Now that this special gourmet moment has arrived, guests can carefully savour the Chef ’s modern, generous and flavoursome creations over a seven-course discovery menu*.
On the table there is bread, butter and ham to share. The meal then begins and, one after the other, seven courses are served (an appetiser, two starters, a fish dish, meat and two desserts).
The surprise menu is composed by the Chef according to seasonal availability and his own inspiration. You discover new versions of the Chef ’s emblematic specialities as well as his new creations.
* The menu is priced at €170 excluding drinks.
Savouring the moment
« It’s not because it’s complicated that it’s better»
An outstanding wine list is at the exclusive disposal of the clients of the “LA” Table d’Hôtes. It is made up of a selection of around 100 references sourced from the seven great wine regions of France. Guests can choose wine à la carte or allow them-selves to be guided with the “Classique” food pairing menu at the price of 60 euros or the “Prestige” at 90 euros.
In the wine cellar
On February 5th 2018, the Miche-lin-starred Chef and “Meilleur Ouvrier de France”, Philippe Etchebest and his team learned that they had been awarded a Michelin star for ‘LA’ Table d’hôtes.
“I got the news today when the famous red guide came out. It’s a wonderful reward for the work we have achieved with my team on this gastronomic table which is set right in the heart of the kitchens of my Quatrième
Mur brasserie. In this unique place, the idea was to offer to a dozen privileged guests a genuine table d’hôtes experience opposite the kitchens and with a unique immersion in the theatrical world of cuisines.”
The Chef wishes to thank the whole of his team for their work and commitment to this project. He is proud to share with them this magnificent reward.
Will this Michelin star change anything to the concept ?
“This is a small set-up, which caters for ten to twelve guests; it’s quite exclusive and that’s how I want it to stay. The idea is to offer a unique experience with interaction with the cooks.”
Are you aiming for a second Michelin star?
“We have to always do better and never sit back in our comfort zone. Staying the same is giving up. My approach is to always do better and progress. I actually have a new project in Bordeaux, but it’s too early to talk about right now…”
The Michelin star award“In this timeless setting, I wanted guests to share my culinary world with me right in the heart of the kitchens.”
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© photo credit : Cyril Bernard
Booking and Informations :05 56 02 49 70
Press contact : Rachel [email protected]
06 88 86 60 84
