For the past twenty-two years, Mickaël Ravier has been a passionate wine seller and self-taught chef, cooking up delicious market and farm-fresh dishes (from Marché de Talensac, or local farms) using ethically-sourced ingredients that are entirely dedicated to showcasing his 800 or so excellent wines. Amidst his bottles – whether lined up on shelves or in their cases – you can enjoy pleasant, professional service and, of course, sound advice on the best one to go with your food (or food to go with your wine!).
Pig’s trotter croquettes, onion relish, smoked eel and pickle
Cochon noir de Bigorre cooked at low temperature, grilled, smoked with rosemary wood, seasonal vegetables au jus
Maison Bonnat Madagascar chocolate ganache, cocoa streusel