The story
Symbiose is not simply a restaurant with a cocktail bar attached. The two are deliberately intertwined: the kitchen creates dishes that complement the bar’s cocktails, and the cocktails are designed to enhance the Chef’s cooking. Nothing is wasted – fruit peels, vegetable scraps, and other by-products are recycled into syrups, infusions, or compost for the garden. The result is a seamless, resourceful approach to Modern Cuisine that has earned the restaurant a Michelin Recommended distinction.
The roots of Symbiose lie 50 kilometres south of Bordeaux, in the Landes forest. There, the team cultivates a botanical garden using permaculture, growing a remarkable range of edible flowers, herbs, and vegetables. The sandy, iron-rich soil and the many springs on the property nourish both classic varieties and rare species from around the world. The garden’s produce – and the compost made from kitchen scraps – feeds directly into the restaurant’s dishes and the bar’s syrups and garnishes.
On the quays of the Chartrons district, the dining room is bright and open, with a terrace for warm weather. Chef Felix Clerc leads a team that changes the à la carte menu weekly, drawing on the garden’s harvest and local suppliers. The style is creative and balanced, with plates designed to be shared. Tuesday and Wednesday evenings feature a five-course tasting menu, a pure expression of the Symbiose concept – each course paired with a corresponding cocktail or wine.
Hidden behind the restaurant, the cocktail bar is a separate, intimate space of stone, wood, and steel. Open from Tuesday to Saturday until late, it offers original creations as well as classic and reimagined cocktails. The bar team uses the same house-made syrups and infusions as the kitchen, and the drinks are built to mirror the flavours of the food. The result is a cohesive, inventive experience that has placed Symbiose among the top bars in France – a perfect complement to the restaurant’s Michelin-recognised cuisine.
Recognition
Ambience
Details
Location
