L'Observatoire du Gabriel

Here are three unique and unconventional aspects of the Michelin-starred restaurant L'Observatoire du Gabriel in Bordeaux:

1. Dining Room Decor Inspired by French Art de Vivre
The dining room features high ceilings with Versailles-style parquet and soft grey carpets, creating a dreamlike setting that evokes nature. Guests are seated at tables decorated by master artisans of French art de vivre, including ceramists, cabinetmakers, silversmiths, cutlery makers, and glassmakers. This artisanal approach to the table setting enhances the sensory experience beyond just the food.

2. Culinary Experience as a Poetic Journey
Chef Bertrand Noeureuil infuses the menu with a literary and poetic dimension. The names of the dishes are carefully chosen to tell a precise story of the ingredient associations, making the menu itself a narrative journey. This creative use of language and storytelling elevates the dining experience to one that engages both body and spirit.

3. Location and Atmosphere Resembling a Private Apartment
Located on the top floor of an 18th-century pavilion in the iconic Place de la Bourse, the restaurant’s entrance is framed by luminous French doors that recreate the atmosphere of a private apartment. This setting, combined with the panoramic views of Bordeaux’s historic square and the Gironde river, offers a unique blend of intimacy and grandeur not commonly found in Michelin-starred restaurants.

The most honored or signature ingredients at the Michelin-starred restaurant L'Observatoire du Gabriel in Bordeaux reflect a refined focus on high-quality, seasonal, and locally sourced produce, especially emphasizing seafood and authentic local flavors. Key ingredients include:

• Atlantic Coast Seafood: Chef Alexandre Baumard prioritizes seafood sourced directly from Atlantic coast fish markets, chosen seasonally and sustainably. This ingredient is central to signature dishes like the "Darne de rouget" (red mullet steak), showcasing freshness and precise flavor concentration.

• Local Poultry and Game: The "Cou farci « Belle Basse-Cour »" (stuffed neck from fine poultry) highlights the use of premium local poultry, prepared with finesse to emphasize traditional French culinary techniques and rich flavors.

• "Bean to Bar" Grand Cru Chocolates: For desserts, Pastry Chef Henri Arnoult uses high-quality, pure grand cru chocolates made from bean to bar, underscoring authenticity and purity in sweet creations.

• Seasonal and Rigorous Produce: Across the menu, ingredients are rigorously selected from top suppliers, focusing on seasonal availability to ensure freshness and optimal taste, which is a hallmark of the restaurant's culinary philosophy.

These ingredients are used with precision and elegance to create dishes that balance concentration of flavor and refined technique, contributing to L'Observatoire du Gabriel's two Michelin stars and its reputation for excellent cooking.

Tasting Menus

• L'Observatoire du Gabriel (6 courses): €180
• Chambrelent (7 courses): €220

Signature Dishes

• Chambrelent fillets of young mackerel: €45
• Loubésien hake mimosa with morels: €55
• Kokotxas (Basque fish stew) with wild leeks: €50
• Entre-deux-mers lamb with spring vegetables and a seafood note: €65