The story
La Table du Décanteur in Bordeaux delivers a disciplined approach to French bistro cooking, guided by sommelier Lucas Baudet and his brother Benjamin. After launching their original Pessac venue, the siblings brought Paul Andrejac to the stove. His background at Ducasse, Gagnaire, and Ledeuil translates into measured technique rather than theatrical plating. The 2026 Le Fooding guide recently noted the kitchen’s consistent execution and thoughtful balance. This bistro kitchen prioritizes ingredient clarity and steady pacing.
Daily availability shapes the tapas selections while an affordable market menu defines the midday service. A composed potato salad pairs with crisp haricots verts, a quartered soft boiled egg, anchovies, and briny clams. Rabbit thighs roast until deeply caramelized, resting beside silky polenta, slow roasted onions, and a prune lemon sauce. Guests frequently finish with a peach tart layered with honey ice cream and fresh herb sprigs.
White parasols signal the entrance to a broad dining area designed for relaxed pacing. Pine green velvet chairs face a long wooden banquette along one wall. The adjacent bar features horizontal wood slats and leads directly to a quiet enoteca corner. This layout supports unhurried conversation while maintaining clear sightlines toward the service pass.
Recognition
Location
