Le Prince Noir - Vivien Durand

This restaurant is something of a UFO in Bordeaux’s gourmet landscape, courtesy of a striking glass and concrete structure, castle stables, views of the Pont d’Aquitaine suspension bridge and a rock music soundtrack. The same is true of the cuisine of Vivien Durand, a chef bursting with original ideas who reinterprets Gallic culinary conventions with a keen gastronomic eye. A daring gamble given his apparent dismantling of tradition, but one that hits the spot every time! Xipister-flavoured tagliatelle of squid, pig’s head terrine with a gutsy gravy and Périgord truffle or an amazing onion soup with onions cooked over embers: dazzling flavours and primarily local first-class ingredients. The chef’s cooking features a predominant and endearing “raw” quality, which is both instinctive and wholehearted. Add to this a sincere eco-friendly approach and you have the portrait of this exemplary establishment.

Château-stable dining room with river view

• The dining room is housed in the former stables of a château, transformed into a bold, creative gastronomic space.
• It offers a contemporary setting with an impressive view of the Pont d'Aquitaine.

Wine-pairing focused dining experience

• The restaurant emphasizes wine with a dedicated pairing concept, including a signature menu with pairings and gift cards with accord mets et vins, listed at 240,00€.
• This highlights a strong emphasis on local flavors paired thoughtfully with wines.

Accessible and dog-friendly hospitality

• The venue is described as barrier-free and has on-site parking, and dogs are allowed, reflecting an unusually inclusive policy for a fine-dining restaurant.

Signature Ingredients

• Huîtres: présentées en sauce matelote, démontrant l'utilisation des produits locaux et l'audace des associations marines.
• Foie gras: grillé, accompagné de betteraves infusées au café, illustrant l'alliance terre-mer et les techniques de cuisson créatives.
• Tête de cochon compressée: texture surprenante relevée par un jus corsé et la truffe du Périgord.
• Truffe du Périgord: ingrédient emblématique qui sublime les plats et souligne l'exigence locale.
• Encornets (tagliatelles d'encornet): tagliatelles relevées au xipister, montrant une relecture moderne des fruits de mer.
• Oignons (soupe à l'oignon): bouillon d'oignons cuits à la braise, présent dans une version contemporaine de la soupe classique.
• Betteraves infusées au café: utilisation inventive des betteraves avec infusion de café dans certaines préparations.