La Table de Pavie

The Perse family asked Yannick Alléno, in place since 2020, to become the interpreter of the terroir that surrounds the restaurant.

With the desire to create a dialogue between the vineyard of Château Pavie and the Table de Pavie, but also to support the activity of the surrounding artisans and producers, Yannick Alléno aims to sign a great Bordeaux cuisine. The products of the South-West are an inexhaustible source of inspiration for the Chef and his teams, and also for their possible pairings with wines.

Yannick Alléno emphasizes that the success of the Table de Pavie is above all an excellent team effort. The Chef can rely on a strong brigade under the leadership of Executive Chef Sébastien Faramond and Pastry Chef Sébastien Nabaile.

Traditionally, Bordeaux gastronomy was a family and bourgeois cuisine. Its craftsmen were Landes cooks that castles and great houses were snatched up. Often considered secondary to wine, it had to submit to the wines and not display too strong tastes to promote tasting. It is a cuisine from the rich Aquitaine terroir.

From the Atlantic Ocean to the Pyrenees, via the Landes region, the Dordogne or the Agenais, the Gironde and the Garonne, there are committed producers who offer products of very high quality and with whom La Table de Pavie has been working for many years. Yannick Alléno wishes to pay tribute to this Bordeaux cuisine and promote it by going to meet producers because "it is the product that guides the plate".

Yannick Alléno brings with him the experience of the research carried out as part of the culinary movement "Cuisine Moderne" that he launched in 2013: his reinvention of sauces, reductions and extractions, fermentation that allow products to fully express themselves.

Arriving at La Table de Pavie virgin of any knowledge of Bordeaux cuisine, Yannick Alléno immediately wanted to know more about this cuisine, the products present on this territory, this culture and its traditions. He is inspired by traditional recipes, reinvents and modernizes them to revive the gastronomic heritage: garbure, lamprey, eel, oysters and crepinette, Bordeaux grattons, garlic tourin...

The wine is, with the vine, the red thread of the menu: leaves, grape must, vine shoots come to decorate the dishes: foie gras with verjuice, hot chocolate tart with Maury sauce. If the idea is to associate a wine with each dish, it is sometimes the wine that guides towards a creation – example: Poached langoustine, vanilla seeds, head stew with Esprit de Pavie. Yannick Alléno discusses this with Benoit Gelin, Head Sommelier of La Table de Pavie and Laurent Lusseau, Technical Director of Château Pavie and the properties of the Perse family.

The goal? Get three stars! “There is no three-star establishment in Gironde. We have to go back to 1933 with Le Chapon Fin in Bordeaux. This region deserves more stars. » YA