The story
Bondir et Bonboire operates as a neighborhood bistro in Gaillac after its founders converted an old carpentry workshop. Winemaker Grégoire Aubrun and chef Anthony Cortijo kept the original exposed stone walls and built an open kitchen at the center of the room. Their unpretentious setup earned a spot in the 2026 Le Fooding guide, which praised the focus on clean food and honest service. Wooden tables and repurposed school chairs sit under permanent string lighting that gives the space a lived-in warmth.
The menu shifts weekly to match what arrives from nearby organic farms. Cortijo works directly with growers like Valentin Herin and Pierre Carles to secure fresh vegetables and regional meats. Preparations stay simple so the natural flavors of each ingredient remain visible on the plate. This practical bistro philosophy keeps the menu flexible and the prices reasonable.
Aubrun applies his viticulture experience to assemble a cellar centered on transparent, low-intervention French labels. The selection highlights producers such as Simon Rouillard, Lise and Bertrand Jousset, Thomas Bouet, and Plageoles estate. Bottles rotate frequently to match the current season and avoid repetitive pours. Guests typically order multiple glasses alongside shared plates while the French bistro kitchen maintains a calm rhythm behind the pass.
Recognition
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