Brasserie Vinatier

Brasserie, Traditional cuisine, Traditional cooking

In a setting inspired by the great wine estates, everything moves to the rhythm ofa cuisine as generous as it is alive. At its center: a wood-burning hearth encircled by an open kitchen, imagined as the beating heart of the house. Meat, fish, vegetables — all pass through its flames,, bronzed by fire.

It is the perfect playground for chef Clément Xuereb, a child of the region who once sharpened his skills at Brasserie Bellanger. Now back on home ground, he unveils Nouvelle Garde’s beloved signatures alongside South-Western specialties given a subtle twist : skewers of duck hearts grilled over embers, cèpes and chanterelles à la bordelaise, slow-cooked egg with parmesan, duck roasted whole on the bone, or hake with coco beans and a silken bisque.