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Set up in 1825, Le Chapon Fin is one of the first restaurants ever to receive three stars (in 1933 it was one of the first 33 restaurants to receive a Michelin award). At the beginning of the 20th century,
Bordeaux merchants, wealthy transatlantic travellers, the prestigious
clientele of the Café Anglais en route to their holiday resorts
on the Basque coast – all those from the high society - stopped off in
Bordeaux, at 5, rue Montesquieu. A sophisticated clientele Le Chapon Fin soon became a very French, sophisticated meeting place for gourmets where Joseph Siard, a promising chef, worked amid an amazing décor of rocks, dating back to 1901 and designed by Alfred Duprat. Toulouse Lautrec often dined there with his friend, the journalist Paul Berthelot, Sacha Guitry swore by the tournedos diplomate, and Sarah Berhardt adored the ortolans*. In 1960, when Joseph Sicard was 89 years old, Le Chapon
Fin closed down. It was only when Francis
Garcia arrived in 1987 that this mythical restaurant once again
became a Mecca of gastronomy. |
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The Chapon Fin had a renaissance in 2003,
with the arrival of Nicolas Frion. Star pupil of Boyer and Bocuse, this
young 29-year-old chef assisted Thierry Marx for five years at Cordeillan Bages
before taking over the restaurant. Today, the Chapon Fin is still elegant,
but not ostentatious. The amazing Belle Epoque décor has been
adapted. The famous rockery wall (classified an historic monument) is
now shown off to its best advantage by the use of more modern tones and
the ambiance has been brightened up with the colourful, simple and
contemporary furniture. Classicism and innovation Nicolas Frion’s cooking is innovative and refined and has its origins in the terroir of the South West, adapting traditional recipes with great creativity. He chooses the best fish from the estuary and the best organic vegetables on the market. While his inspiration comes from classical techniques, he often lets his youthful approach take over and is not afraid to try out subtle and original combinations. |
