Bordeaux Michelin Recommendation ❤️🌟🥂

Recently, I booked a Michelin-recommended traditional French restaurant in Bordeaux, France, and the entire dining experience was truly remarkable. 2001 Premier Cru Supérieur Sauternes Château d‘Yquem🏰 For the appetizers, Semi-cooked foie gras with the chef's creative tartare, balsamic vinegar The semi-cooked foie gras melted like velvet on the tongue, the creative tartare carried the flavors of the season, and the balsamic vinegar complemented the marinated apple flesh and jam, almost perfectly interpreting "the richness of foie gras is like a French kiss that intoxicates." Lightly seared bluefin tuna, with smoked herring cream, Italian ricotta mini tarts, celery stalks, and a mixed salad of sprouts The lightly seared bluefin tuna showcased the essence of the sea with just a moment of grilling, and the smoked herring cream brought a rich layer of savory flavors. Paired with the crisp celery stalks and soft ricotta tarts, it was like being on a morning prairie, savoring the gifts of the earth. The first part of the main course, fish🐟 Seasonal fish caught by small boats, with absinthe sauce, various textures of seasonal carrots, and grapefruit-flavored broccoli The seasonal fish was like a treasure from the sea, the absinthe sauce awakened the taste buds with its slightly bitter freshness, and the multiple textures of carrots and grapefruit-flavored broccoli together composed a symphony of the earth and the sea. Seasonal fresh fish available at any time, white sauce fish soup with fennel, cucumber, beetroot, and nasturtium oil The arrival of fresh fish was like the breath of the sea, perfectly combined with the white sauce fish soup, the fresh scent of fennel and cucumber intertwined, the rich sweetness of beetroot and the unique aroma of nasturtium oil, adding an elegant touch of poetry to the dish. The second part of the main course, meat🥩 Chef's selection of pork with honey sauce, diverse pumpkin variations, parsley root puree, and buckwheat slices The chef's selected pork, wrapped in the sweetness of honey sauce, nourished the soul like the warm sunshine of autumn, the richness of pumpkin and parsley root puree complemented the crisp toughness of buckwheat slices, like a feast of nature. Aubrac beef, truffle jus, truffle mashed potatoes, and candied scallions Aubrac beef was full of the power of the earth, the truffle jus brought an irresistible temptation with its deep forest aroma. The truffle mashed potatoes were as smooth as silk, and together with the candied scallions, they wove a soft and melodious symphony of taste. Dessert Fig mille-feuille with black and white chocolate, vanilla ice cream 64% dark chocolate mousse, Italian fruit-flavored ice cream, meringue The 64% dark chocolate mousse was rich yet elegant, and the meringue and ice cream were like white clouds in the morning sky, gently embellishing the sweet feast. #MichelinRestaurant #FrenchCuisine #Bordeaux #RestaurantRecommendation #Wine #GourmetFood