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Madame B
Modern French
The brasserie inside Hôtel Burdigala leans into a slightly retro look, oak floors and black marble and armchairs that invite you to stay longer than planned. The kitchen runs modern French, the kind that takes confit pork belly and red-wine-braised venison seriously, then quietly undermines them with sauces that make you forget your manners. The Michelin Guide has noted it with a Bib Gourmand, and the dessert cart explains why.
The awards strongest first
- Michelin Guide Bib Gourmand
One number, weighted & current 74
How we scoreThe dishes from the writeups
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Confit of pork belly
“The chef does an authentic job of turning out skilfully crafted dishes in a similarly nostalgic vein (confit of pork belly, venison stewed in red wine, stuffed cabbage), dotted with contemporary touches and wickedly addictive sauces.”
Michelin Guide -
Venison stewed in red wine
“The chef does an authentic job of turning out skilfully crafted dishes in a similarly nostalgic vein (confit of pork belly, venison stewed in red wine, stuffed cabbage), dotted with contemporary touches and wickedly addictive sauces.”
Michelin Guide -
Stuffed cabbage
“The chef does an authentic job of turning out skilfully crafted dishes in a similarly nostalgic vein (confit of pork belly, venison stewed in red wine, stuffed cabbage), dotted with contemporary touches and wickedly addictive sauces.”
Michelin Guide -
Soufflé of sweet chestnut purée
“The dessert lineup of pastries is equally irresistible, illustrated by a soufflé of sweet chestnut purée and yuzu sorbet.”
Michelin Guide
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