Typical Bordeaux-style, the Julian Cruège restaurant is set in an attractive contemporary setting, with a terrace that is a haven of greenery in the city. Enough to whet one’s appetite for the tasty cuisine of Julien Cruège, with his contemporary recipes, and good value for money. Several independent rooms mean the establishment is able to host groups as well. With an excellent wine list, it’s quite a discovery for those attending the Vinexpo show. While Julien is the chef, his lovely wife, Myriam, is the “maître d’hôtel”. Given that Julien Cruège is doubtless a man of taste, we asked him to give us his tips for where to go in Bordeaux. But firstly, we asked him to tell us a little more about his establishment and its shaded terrace.
The terrace of the restaurant could also be called a garden because of how peaceful and green it is. Indoors, the restaurant retains its calmness but has a “design” element to it, with “popping” colours and dim lightning. The meals proposed are all fresh, inventive recipes that also show off and reflect what French cuisine is. In addition to this, the visitor can be sure to be received and served with pleasure by the entire staff of the restaurant.
LE MARCHE DES CAPUCINS IS AN INTERESTING PLACE. IT’S A VERY OLD MARKET, WITH LOTS OF INTERESTING SCENTS AND AROMAS
Do you have a favourite restaurant and/or wine bar?
After the service at the restaurant, we enjoy going to “Le Flacon”, a nice wine bar in Rue de Cheverus. There’s an amazing wine list.
Can you suggest a “must” for those on a first visit to the city?
We love to have a walk by the river early in the morning in spring, when the sun is not high in the sky, so that gives you a reason to come back here at that time! There’s a special light; it’s amazing. And then, have a breakfast at a café terrace.
Can you recommend an unusual place for the visitor to discover?
Le Marché des Capucins is an interesting place. It’s a very old market, with lots of interesting scents and aromas, and local products. You can taste many good products there.
Photo: Julien Cruège – Chef