Immediately after the French Revolution, part of the central area of Bordeaux was rebuilt. New streets radiated out from a market square. In 1825, Messrs Chantal and Despirou opened a restaurant and wine merchant's shop at 7 Rue Montesquieu, next to the Théâtre Français. "Le Chapon Fin" quickly became a popular address.

The restaurant was transformed in 1900 when the new owner, a talented chef named Joseph Sicard, of Catalonian origin, gave the task of restoring the Chapon Fin to an audacious young architect. It was this architect, Alfred Cyprien-Duprat, a native of Bordeaux, who constructed the famous grotto style interior. His remarkable rocky decor was later crowned with a glass roof, and has been preserved to this day.

The long reign of Joseph Sicart at the stoves then began, and the Chapon Fin was frequented by a succession of kings: Alfonso XIII of Spain, one of the restaurant's most faithful customers who had his own wine cellar, Manuel II of Portugal, the Sultan of Morocco, Queen Ranavalona of Madagascar and the Prince of Wales, later Edward VII. The Chapon Fin was also a favourite with artists such as Sarah Bernhardt, Yvette Guilbert and Toulouse Lautrec, and politicians, such as Aristide Briand, who adored the lamprey in red wine, and George Clemenceau...

For sixty years, Joseph Sicart maintained the Chapon Fin's reputation as the finest restaurant in France. In 1933, when the first edition of the Michelin guide was published, it was at the top of the list of the first restaurants to be awarded three stars.

A few years after Joseph Sicard departure in June 1960, the Chapon Fin becomes a place dedicated to private receptions only, such as weddings, bordelaise rally…

It is only in 1987, that the Chapon Fin retrieves its original aim as a gastronomic restaurant. From 1987 to 2014, Chefs Francis Garcia and Nicolas Frion succeeded each other.

In February 2011, Sylvie Cazes takes over the Chapon Fin and hands the reins to Laure Turlan, conductor of this theatre of gastronomy. She is accompanied by a  young and talented team : the Chef Cédric Bobinet, who has shown his abilities in starred restaurants in Paris and in the Danemark, the Sommelier who will unveil the secrets of the restaurant’s historic cellar, counting more than 800 references, and the very dynamic service team.

Today, François Régimbeau invites you to rediscover this original decor, a masterpiece of the « Belle Epoque ». He has surrounded himself with a dynamic and talented team with the aim of making the restaurant one of the best in Bordeaux.

Younesse Bouakkaoui, the Chef de Cuisine, brings back traditional French haute cuisine, generous and delicious. Having cooperated with two of France's greatest chefs, Thierry Marx and Jean-Luc Rocha, he is now embarking on this exciting adventure.

Thomas Guillot, the Chef Pâtissier, has a major experience in the region's top Michelin-starred restaurants, and will round off your meal with a blend of balance and delicacy.

Germain Thullier, the Maître d'Hôtel, welcomes you to this historic setting to provide warm, elegant service.

The cellar, stocked with the finest wines from Bordeaux and beyond, will tantalise your taste buds and satisfy your curiosity.


Born in Médoc, close to Bordeaux, Younesse Bouakkaoui cooperated with two of France's greatest chefs, Thierry Marx and Jean-Luc Rocha at Château Cordeillan Bages in Pauillac. He went on to work in several of Bordeaux's top restaurants, before taking over the reins at the Table de Montaigne, where he established himself as one of Bordeaux's finest restaurants.
Younesse will take over the kitchens at Le Chapon Fin at the end of 2023, with the aim of following in the footsteps of the great chefs who have succeeded there, and bringing our fine institution back to the highest level.


The Chapon Fin's magnificent cellar is well-stocked with great wines (from Bordeaux, naturally, but also from other regions). Our Head Sommelier is always looking for accessible wines both in terms of price and enjoyment. Wines that express the character of a particular region or grape variety. Our Head Sommelier invites you to share his passion for wine with a guided tour of the almost two hundred year old cellar before or after your meal.