The decor of the Table de Pavie is inspired by the direct environment offered by St Emilion. Majestic setting, made of vines and old stones, and height. The tastings will also take you to the upper echelons of gastronomic pleasure. The cuisine, a journey of tastes and flavors proposed and developed by Chef Yannick Alléno assisted by his Executive Chef: Sebastien Faramond.
Thomas Galharague: A locavore seasonal menu made up of five starters, five main courses, five desserts, it’s a sharp menu.
Some names of the producers chosen to delight the customers: Luc Alberti, market gardener in Lamothe Montravel (<20 km from Saint-Emilion) who supplies most of the vegetables. The bread is made on site with Eric Berjon's flour, he grows organic cereals and processes them on his farm in Blasimon (20 km from Saint-Emilion). Among the cheeses on offer are those made by Monsieur Lataste, who raises goats and cows and processes them on his farm located in southern Gironde. The poultry comes from the Domaine de Vertessec in Avensan in the Médoc (60km from Saint-Emilion).
Thomas Galharague is the designer and food reporter of the Bordeauxfood blog, on which you will find essential addresses in Bordeaux, and other up-and-coming addresses, articles and podcasts. Thomas Galharague is a native of the Basque Country, and is passionate about gastronomy to the point of being always in search of good products, good tables. What also drives this gourmand – gourmet is the present moment, Thomas never ceases to discover the talent of Chefs, you can easily come across this blogger in places where gastronomy is expressed. Bordeauxfood.fr is present on various media such as social networks (Facebook, Instagram) or in replay on podcast platforms (Spotify, Deezer, Amazon, etc.)