"LA" Table d Hôtes Press kit June 2017

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1 "LA" Table d Hôtes Press kit June 2017

2 In the heart of Bordeaux s historic quarter on the Place de la Comédie, stands the Grand Théâtre, the work of the architect Louis Nicolas Victor, known as Victor Louis ( ). With its great architectural purity, this is one of the most beautiful monuments in the city. On September 8th 2015, within the sumptuous setting of the National Opera House itself, one of Bordeaux s finest heritage buildings, the general public were able to discover Le Quatrième Mur, a chic, contemporary brasserie, the first restaurant of the emblematic Chef Philippe Etchebest. It s in this very place, inside the kitchens of his restaurant, that Chef Etchebest decided to open une table en cuisine called LA Table d Hôtes, where his classic haute gastronomie dishes would once again be served.

3 New challenge Inside the kitchens of Le Quatrième Mur, with its vaulted cellar built in traditional Bordeaux stone, Chef Philippe Etchebest and his team offer a gastro-menu to excite the taste buds of the most fervent gastronomes. True to his character, the Chef breaks with the usual codes in offering refined cuisine in a table d hôte format. «Cooking is a daily celebration; it brings people together for what is best in them -wanting to share with others.» A unique experience and a delight for the eyes and taste buds enjoyed in an atmosphere of sharing and conviviality in the most relaxing of settings, where expectations are high in the search for subtlety of flavour.

4 The experience «In this timeless setting, I wanted guests to share my culinary world with me right in the heart of the kitchens.» Setting: on the basement floor of the Grand Théâtre, the chef takes you on a trip back in time, where you enjoy dinner in front of the kitchens in a moment of pure delight for your five senses. Table: Made from one piece of solid wood, the table can seat up to twelve guests. The authenticity of the raw ash table with its steel support form a unique ensemble reminiscent of an old monastery table. The sleek understated tableware has been chosen to give centre stage to the food. You assist in the serving and create a real link with the kitchen staff. Other surprises are in store, but we ll let you discover them for yourselves. From left to right: : - Stephen Mazoyer, head chef - Joshua Lagardère, deputy chef - Matthieu Robin, pastry chef - Frédéric Bernou, manager

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6 Savouring the moment Now that this special gourmet moment has arrived, guests can carefully savour the Chef s modern, generous and flavoursome creations over a seven-course discovery menu*. On the table there is bread, butter and ham to share. The meal then begins and, one after the other, seven courses are served (an appetiser, two starters, a fish dish, meat and two desserts). The surprise menu is composed by the Chef according to seasonal availability and his own inspiration. You discover new versions of the Chef s emblematic specialities as well as his new creations. «It s not because it s complicated that it s better» * The menu is priced at 170 excluding drinks.

7 In the wine cellar An outstanding wine list is at the exclusive disposal of the clients of the LA Table d Hôtes. It is made up of a selection of around 100 references sourced from the seven great wine regions of France. Guests can choose wine à la carte or allow themselves to be guided with the Classique food pairing menu at the price of 60 euros or the Prestige at 90 euros.

8 A few words from the Chef Two years ago, you opened a Brasserie and today a Table d Hôtes Gastronomique in its kitchens. Is this a return to your roots? Yes and no. It s actually a challenge that I ve set myself to try and get Michelin stars in an unconventional place and with a different concept. This is such a magical place, I just thought that a gastronomic table d hôtes here would offer a unique experience. How did you piece this project together? When I have a plan, I go right to the end. We imagined this table, and I even helped design it. I ve always loved beautiful table crockery, so I selected a set that suited my particular sensitivities. I matched it with original, contemporary table accessories and created a table which is welcoming, chic, comfortable and convivial. A new challenge for your kitchen staff too That s right. It s also a chance to stimulate those working with me to try and get them to surpass themselves by making great gastronomic dishes. Motivation is contagious, so I want to show through example. I m really committed and want to make them feel the same way. Will you always be present at this table? «Michelin stars are to chefs what Olympic medals are to sportsmen.» I ll be there as much as I can. I ve deliberately reduced my broadcasting activities in order to dedicate myself to this project. All the crew are trained, the dishes are my creations, and I validate of course all the menus.

9 Press contact : Rachel Cann communication@quatrieme-mur.com photo credit : Cyril Bernard