Zéphirine

Zéphirine reinterprets a family house as a neighbourhood auberge with an on-site épicerie and patisserie. Its multi-concept identity — Auberge Urbaine, Comptoir Gourmand and Pâtisserie du Coeur — distinguishes it in Bordeaux, and the restaurant is a selected address in the Michelin Guide for modern cuisine. The concept emphasises a relaxed, unpretentious approach that promotes sharing, learning and direct interaction with the kitchen; guests taste shared starters, choose mains and enjoy desserts crafted by the house pastry team. The site produces house-made products and preserves inspired by the restaurant recipes; sourcing highlights include IGP Drôme garlic used in a black garlic paste and quality Duroc pork. Dining is organised around an open kitchen and a communal 'table de tranche', creating a convivial, informal, family-rooted atmosphere that encourages sharing and conversation. The cuisine offers a modern reading of family and regional recipes, pairing traditional slow-cooked preparations with refined plating and seasonal sourcing. Specialties: un déjeuner "pour prendre son temps" set menu; Terrine de campagne; Échine de cochon Duroc confit; Zéphirin crêpe by in-house pâtissier Nicolas; and house pâtisserie and épicerie products.