C'Yusha

The story

C'Yusha, Bordeaux – Modern Cuisine Rooted in Family and Terroir | Wattafork

A Family Story

C’Yusha takes its name from the daughters of the family who run it: Yuna and Sharleen. The contraction is more than a name—it carries the project's essence: transmission, conviviality, and a love of taste. In the heart of Bordeaux’s UNESCO-listed Saint-Pierre district, this restaurant gastronomique invites guests to share a meal where the notion of sharing extends into the plate itself.

Chef Pierrick Célibert

Chef Pierrick Célibert forged his craft in kitchens that set the standard: Xiradakis, Guérard, Loiseau, Ducasse. Years of observing, understanding, and demanding excellence taught him that rigor is not a constraint but a form of respect for the product and the guest. At C’Yusha, that philosophy translates into a modern cuisine that is both precise and generous.

Terroir and Creativity

Sixty percent of the ingredients come from local artisans and producers—each with a name, a face, and a story. The chef works with the Ferme de Darrigade for Soustons peanuts, the Jardin de Quentin for vegetables, the pisciculture Ispéguy for trout, and many others. He also cultivates over a hundred aromatic plants himself, and bakes bread daily from exceptional flours milled at Moulin de Dubern.

Creativity is never far from the terroir. One signature dish, the Rubik’s Cube of duck foie gras with beetroot, was inspired by his daughter’s toy. The menus change monthly with the seasons, offering a short carte that guarantees freshness and mastery. Current options include Le C’Yusha at €42, L’Inspiration du moment at €53, and Le Confiance at €73 with wine pairings.

A Recognised Address

This commitment to honest, evolving modern cuisine earned C’Yusha a place in the Michelin Guide and two toques from Gault&Millau. The recognition is woven into the restaurant’s daily work—a quiet validation of the chef’s belief that the best cooking starts with the best ingredients, sourced with care and served with sincerity.