The starred chef from Prince Noir in Lormont has set up his Gauta concept in Saint-Michel, which means mouth in Occitan, unfussy southwestern cuisine made with passion, long cooking times and good products. And Gauta could already be quickly summed up in this sentence by Yannick Revel: When an arrow, a star and the good cuisine of yesteryear meet, it is the birth of an address that breathes the good life.
If you’re looking for molecular cuisine, leg rings and red carpet, you’ve come to the wrong place. On the slate, no extended title but simplicity, also a guarantee of quality. Offal lovers will come on Tuesday for the kidneys or on Thursday for the sweetbreads. Fish lovers will reserve Fridays for the Ttoro (fish soup from the Basque Country), which seems exceptional here, as good as that of a Cibourian amatxi.
Yannick Revel: As for me, I went to Gauta on a Wednesday, children’s day. And I can tell you, in my chair, I felt like a 7-year-old kid enjoying his grandmother’s cooking after leaving school.
At the service Beñat and Léo are on the small onions. And when they come to see us to ask if we want a little more, we don’t have to be asked. In the kitchen, the authentic and tasty dishes are simmered by Kevin, Marie, Célestin and Victor who work in the company of Vivien Durand. Gauta to salivate with the smells and memories of yesteryear.
Blogger, journalist, author, content creator, entrepreneur… Yannick Revel is an insatiable storyteller. On his blog Bon Sud Bon Genre, he shares his vision of the art of living imbued with culture, travel and of course gastronomy. His passion is to meet and transmit, wherever he is. A beautiful beach, an exhibition, a new table, Yannick Revel likes to unearth good and beautiful addresses, sometimes off the beaten track. Between the Basque coast and Bordeaux, the esthete also shares her daily life, her enthusiasm and her favorites on her Instagram account.