Following the French Revolution, the central district of Bordeaux was completely rebuilt. Six new streets were then laid out in a star pattern around a market, which would become the “Great Men’s Market”.

It is at the heart of this new "Golden Triangle" that in 1825, Mr. Chantal and Mr. Despirou opened a restaurant and a wine merchant's shop, at 5-7 rue Montesquieu, neighbors of the French Theater, "Le Chapon Fin” quickly becomes a very popular address.

In 1901, Cyprien Alfred-Duprat created his famous rockery decoration there. The young chef Joseph Sicard reveals his young talent there. He obtained 3 stars when the first Michelin guide was released in 1933 and reigned supreme in the kitchens of Chapon Fin until 1960.

In the first half of the 20th century, Chapon Fin established itself as the essential table of Bordeaux gastronomy. Famous artists meet there, Toulouse-Lautrec, Sarah Bernhardt, politicians and crowned heads from all over Europe, such as Alphonse XIII, King of Spain, Manoël II of Portugal, Clémenceau or Poincaré...Their names still echo in the room!

François Régimbeau invites you today to rediscover this original decor, a masterpiece of the Belle Epoque. He surrounds himself with a dynamic and talented team with the objective of placing the restaurant among the best restaurants in Bordeaux.

Younesse Bouakkaoui, the Chef, brings back traditional French haute cuisine, generous and tasty. After having cut his teeth with two of the greatest French chefs, Thierry Marx and Jean-Luc Rocha, he embarked on this great adventure.

Thomas Guillot, the pastry chef, with experience in the best starred restaurants in the region, invites you to finish your meal with a mixture of balance and indulgence.

Germain Thullier, the Maître d'Hôtel, welcomes you in this historic setting, to provide a warm and refined service.

The cellar, rich in the greatest wines from Bordeaux and elsewhere, will seduce your taste buds and your curiosity.

All their teams of enthusiasts come together to wish you a wonderful, timeless experience.