The Cent33, new gourmet restaurant in Bordeaux
Barnes takes you to Cent33, the table of Michelin-starred chef Fabien Beaufour, to make your taste buds travel!
Quality cuisine to enjoy in a relaxed atmosphere
Located a stone's throw from the Garonne in the Chartrons district, near the public garden and the Bordeaux museum of contemporary art, the Cent 33 is one of the most promising gourmet restaurants in the prefecture of Gironde. Its sober façade testifies to the authenticity of the place. Its large openings, which allow natural light to flood the room, gives this Bordeaux restaurant a touch of modernity. The interior? A mixture of refinement and simplicity which gives it a friendly air, contemporary design lamps and a light perfectly adjusted at nightfall, ideal for couples looking for an intimate atmosphere for a one-on-one dinner. You just have to walk through the doors of the establishment to see that the red chairs go perfectly with the wood color of the tables and the white of the walls.
Simple and relaxed atmosphere, with a touch of innovation and a touch of requirement: this is the promise made to customers who eat at the Cent 33. To surprise his guests and meet their expectations, the chef and his team rely on their know-how, an unconditional passion for their profession and a few secrets, some of which may never be revealed. But we can't blame them. After all, little-known treasures are the best kept. One of them, however, is a wonderful illustration of the surprises that await you at Cent 33: the robota. This Japanese term, which comes from the word "robotayaki", designates a cooking technique obtained from a wood fire hearth. This kind of grill, very common on Japanese fishing boats for cooking and heating, was therefore imported to Bordeaux, in the kitchen of the Cent 33.
And again, if it was only that… La robota, an intriguing cooking method straight from the land of the Rising Sun, is worth the detour alone. But at the Cent 33 in Bordeaux, you will have at least 33 reasons to repeat the experience. The dishes offered and the chef's reputation are among the first that come to mind.
Gourmet dishes that change with the seasons
Regarding the plate, freshness, variety and presentation are the watchwords of the Cent 33. All dishes are made with seasonal products, prepared on request and served immediately. The menu varies with the seasons and the chef's wishes, constantly wishing to innovate and surprise his guests.
While you select the house specialties from the sections of the menu that will dazzle your taste buds, you can initiate your culinary journey with Périgord caviar or gougères with ripened Comté. Are you fascinated by robota? Fall in love with a piece of Aubrac beef with ashes (23 €), a fario trout (14 €), a delicious black cod lacquered in Bordeaux matelote (22 €) or a lobster bisque accompanied by a sweetbread palm calf (€ 22).
Are you more of a vegetable? You will probably hesitate between beets with fresh goat cheese (€ 8) and white asparagus with their oyster and peanut sauce (€ 14). Unless you prefer celery to roasted truffle with its sweet goat cheese (12 €), carrots with orange butter and ginger (6 €), octopus salad with avocado and oriental sauce (13 €) or citrus and fennel foie gras (€ 12), one of the house specialties which has met with great success. From Pinot Blanc d'Alsace to Saint-Emilion (€ 6 to 9 for a 12 cl glass) and the seasonal fruit cocktail (€ 8 to 10), don't hesitate to ask the chef's opinion to find the wine or drink that goes well with your dishes.
Want to prolong the pleasure? Order a plate of current cheeses (12 €) before choosing your dessert. Crunchy chocolates with popcorn (12 €), madeleines bathed in their Tonka bean cream (6 €), apple and rhubarb pavlova (11 €): the embarrassment of choice at the Cent 33 is a luxury , not a problem.
The Cent 33 also offers groups special packages: The Chef's Table for groups of 6 people (210 € for lunch, 330 € for dinner) and the Table d'Hôtes for groups of 7 or 8 people (280 € for noon, 440 € in the evening). These prices include several dishes, water and coffee.
A starred chef in the kitchen: Fabien Beaufour
Behind a large restaurant, you need a great team. And at the head of a great team, a great chef. At the helm of the Cent 33, there is a great professional whose career and awards speak for themselves: Fabien Beaufour. This gifted Grenoblois made his first steps in the kitchen of a restaurant at the age of 14. Eager for travel and knowledge, he left to enrich his knowledge in London and the United States after a brief return to France. He joined the restaurant
Eleven Madison Park in New York City, where he quickly became deputy chef, and the establishment won acclaim to the point of receiving a Michelin star and praise from the New York Times.
It was in Switzerland in 2011 that Fabien Beaufour officially began as chef. He relies on local products and forges close links with local producers, monitoring of raw materials and an insatiable quest for quality which is reflected in the dishes he prepares. Only six months later, his efforts are rewarded with a Michelin star and an excellent score of 16/20 in the Gault et Millau gastronomic guide.
Between 2015 and 2018, Fabien Beaufour took the reins in the kitchen of the Dyades restaurant at Domaine des Etangs in Charente. This essential table in the region is located in an idyllic green setting with a 1.5 hectare vegetable garden, symbol of the eco-responsible cuisine that characterizes the place. A new Michelin star confirms the talent of this young chef who decided, at the end of 2018, to open a new page in his brilliant career by inaugurating the Cent 33 in Bordeaux.