Le Pavillon des Boulevards

A landmark of Bordeaux’ culinary scene for several decades now, this stone town house is emblematic of 18C Bordeaux. At the helm, chef Thomas Morel, whose wife Célia supervises the front of house, gives free rein to his creativity. Underpinned by a solid classical background, the food is dotted with contemporary notes, such as immaculately cooked pollock flanked by an astounding horseradish-flavoured hollandaise sauce. The lunchtime menu is particularly attractive.

A weekly-changing lunch formula

• The restaurant publishes a weekday lunch menu that changes weekly.

Whole-table ordering for the headline menus

• Découverte and Signature are set menus to be ordered for the entire table.

A named signature dessert

• ‘Le Citron en sucre soufflé’ is positioned as a finishing set piece.

Signature Ingredients

• Langoustine: used as an opening marker ingredient in the Découverte menu.
• Foie gras: presented as a set-piece dish, poached, then flamed, with lobster and mango.
• Pollock (lieu jaune): a reference point for the kitchen’s classical base and modern sauce work.
• Truffle (Melanosporum): appears in the menu in savoury, meat-forward contexts.
• Citrus: the menu’s signature dessert builds a lemon centre with yoghurt and tarragon.

Lunch

• Pause Déjeuner (4 preparations): €50
• Saturday lunch menu (5 preparations): €70

Tasting menus

• Découverte: €125
• Signature: €145

Pairings

• 3 glasses: €45, 4 glasses: €60, 5 glasses: €75

Example dishes (as listed)

• Langoustine nacrée with Granny Smith berlingot, herb gremolata, shellfish-bisque ice cream
• Foie gras poached in broth, flamed, lobster and mango tartare, clarified bisque with vanilla
• ‘Le Citron en sucre soufflé’, yoghurt espuma, citrus tartare, tarragon sorbet