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August 2016
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Le Clos du Roy, inventive cuisine

Le Clos du Roy, Bordeaux. Une balade bordelaise aout 2016 PLUMEVOYAGE @plumevoyagemagazine © DR

In the heart of Saint-Emilion the young chef Nikhola Lavie-Cambos chose to open his restaurant, Le Clos du Roy. It could have been a doctor, but it is ultimately the food that caught him. After formed from star chefs, so he chose to stand on its own feet in an address that combines contemporary and tradition, both in decoration or above the plate. Here, regional products (and there are many) are presented in their simplicity, and magnifying textures and tastes. Over the seasons, Nikhola Lavie-Cambos renews an inventive menu, finesse and flavor even dare original marriage as marbled foie gras cocoa and red wine, or the tuna Rossini accompanied by mini stuffed zucchini. A nice step not to miss when you discover Saint-Emilion, its medieval streets, the Cordeliers cloister and the impressive monolith church. A heritage group World Heritage of Unesco.

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