=== THE RESTAURANT WILL BE CLOSED FOR HOLIDAYS FROM APRIL 24TH TO MAY 2ND 2017 INCLUDED ===
In a cosy and welcoming atmosphere, the opened kitchen and the restaurant with a capacity of 20, invite people to a tasteful walk along seasons, led by Tanguy Laviale, with accuracy and precision.
Continue the journey with more than 500 references on our wine list. A demanding selection from the best terroirs in France and elsewhere (Roc de Cambes, Domaine de Trevallon, Domaine Trapet, Château Rayas…)
When the sun comes, a beautiful inner courtyard garden with aromatic herbs welcomes you in a quiet atmosphere for lunch, dinner or a relaxation moment at coffee time.
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Unique menu “du marché” :
Lunch : 35 € (3 courses) or 45€ (4 courses)
Dinner : 75 € (5-courses signature menu)
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Open for Lunch from Tuesday to Friday
Open for dinner on Thursday & Friday night
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Reservations only by phone : +33 9 72 45 55 36
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Tanguy Laviale / Chef
Graduated from the Ferrandi school in Paris, Tanguy learn everything by the side of Christian Le Squer at Pavillon Ledoyen, Christophe Haton Chez Pierre, Jean Louis Nomicos Chez Lasserre, Alain Dutournier au Carré des Feuillants, Guy Martin as second at Sensing. In 2007, he starts a degree in viticulture and oenology at Château Haut-Bailly, Pessac-Leognan classified growth, where he opens a « private table » to welcome passionate people and connoisseurs of wine and gastronomy (collectors and starred chefs)
To Tanguy, opening Garopapilles the Restaurant is a way to combine his two passions: wines and gastronomy. But it is also the achievement of 15 years of sharing and exchange… it’s a dream come true.
3 questions to the Chef:
=> What is your biggest culinary emotion?
My parents invited me to L’Arpège, of Alain Passard to celebrate my 19th birthday in 2000. Blue lobster and honey candied long turnip. I can still hear my ears ring. There was everything.
Freshness, elegance, simplicity, acidity, softness … and my parents looking at me with big eyes!
=> Which table would you like to try ?
More than one table/restaurant in particular, what matters to me is the pleasure of gastronomy, share it with people that you love …
=> One product that you like to reveal?
I rather talk about a bite. A sea bass escalope, fresh goat cheese, some passion fruit grain in a mustard vinaigrette, roasted nut and fried foie gras.