Bistro cuisine  

If you're fond of good food but refuse to eat any old thing, if you're a fan of designer cuisine but don't like stiff and starchy restaurants, then you're probably a "bistronomie" enthusiast. 


In that case, Bordeaux is the place for you! In surroundings that are often simple but always comfortable, in the heart of the old city centre but also, quite often, more off-the-beaten-track, a new generation of chefs delights gourmets with a no-frills gastronomic experience.

The recipe: seasonal ingredients, locally sourced whenever possible, a dash of professional know-how and a nice presentation but without the razzmatazz of more formal establishments. To spot these "bistronomes", chefs who love haute cuisine but who wish to make it more accessible to a maximum number of people, take the time to study the menu (if it's short, this tends to be a good sign), ask questions (are the French fries homemade?), see if the dishes are seasonal and if the chef adds a little personal flourish.

If you're on a tighter budget, go for regular bistro cuisine. It's very simple, but again, good quality: a nicely roasted camembert, a medium-rare duck breast fillet, a flavoursome vegetable tart, a nicely-turned steak tartare. You won't be disappointed.