The story
Cent33, on rue du Jardin-Public in Bordeaux’s Chartrons district, is the first restaurant of Chef Fabien Beaufour. The kitchen is inspired by traditional French cuisine, twisted with the chef’s international experiences. The result is a fine dining experience in a relaxed atmosphere.
The menu evolves with the seasons, driven by products from trusted suppliers. A signature element is the robatayaki, a Japanese wood-fire hearth originally used by fishermen. At Cent33, it serves as a central cooking method, lending precise heat and a subtle smokiness to dishes. The kitchen focuses on precise cooking, correct seasoning, and balance of flavors and textures.
Fabien Beaufour earned a Michelin star in 2016 at Domaine des Etangs and three toques from Gault&Millau. In July 2018, he won the Gault&Millau “Young Talents” prize, just before opening Cent33. He describes the restaurant as a place where he would like to go, share, and return – with a caring team and generous, authentic cuisine. The Michelin guide now recommends Cent33, recognizing its consistent quality.
The wine list offers over 500 references, focusing on Bordeaux classics and regional discoveries, with a down-to-earth approach. The sommeliers also accommodate corkage. Cent33 integrates an eco-friendly approach, including a nearby potager garden for herbs and vegetables, and a commitment to seasonal, local, and organic ingredients.
Cent33 offers several tasting menus: a four-course Initiation (69€), a five-course Dégustation (95€), and a six-course Expérience (120€). At lunch, a two- or three-course menu starts at 35€. A Chef’s Table experience is available for up to six people. The menus are adaptable for vegetarian and pescetarian diets.
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