A restaurant that offers to taste a real meal in sterilized jars. You will find simmered dishes from traditional recipes of our healthy and balanced grandmothers, without additives or preservatives, an artisanal production developed by Landais Chefs. Starters, main courses and desserts are stored in jars which have a shelf life of 6 months to 3 years at room temperature. Zero waste for Ticsa which reuses the jars by applying a deposit if you take away your meal. An interesting formula for lunch from 13 euros dish and dessert and 18 euros starter dish desert.
– Nadia Bergeat
You will be able to taste tasty recipes as an appetizer, apple pudding, duck foie gras, tomato gazpacho. As a main course: cabbage stuffed with duck, Landais cassoulet, chicken lasagna, caramelized pork with rice, traditional sauerkraut, and to finish, improbable desserts in jars such as lemon pie, prune pie , a baba irish coffee or a chocolate pancake. Open Tuesday to Saturday from 10:30 a.m. to 8 p.m. at 44 rue Bouffard in Bordeaux.
– Nadia Bergeat
Both Mediterranean and Charentaise, Nadia began her career at the age of 20 as a theater costume designer in Bordeaux. A job she still exercises with as much passion. From shows to shows and from town to town, she discovers the regions; the countries ; specialties and both culinary and geographic riches. These terroirs where the know-how and the local identity of the products are forged, Nadia seeks to share them with everyone and shares them on her blog Follow La Baronne Instagram and Twitter! And the South-West of France, a nourishing and generous land, remains his favorite land. Curious, enthusiastic, she lacks neither the audacity nor the appetite to bring the product closer to the consumer, to support the initiatives of producers concerned with relaunching quality products. Columnist she wants to transmit this pleasure and delight the listeners.
