Mentioned in many guidebooks, the Hôtel de Bordeaux’s restaurant has established an enviable reputation throughout the region and beyond.
Chef Christophe Charrassier and his team serve a contemporary, refined and delicious cuisine based exclusively on fresh produce and highlighting regional products.
The restaurant has a carefully curated wine list. Go on a journey through France and the world from your aperitif to the end of your meal. From classical Bordeaux to noble Bourgogne and Italy, all major winegrowing regions of the world are represented.
Cognac is a regional speciality, and a tasting is the perfect end to your meal.
In fine weather, the quiet shaded terrace is available for outside dining.
Many places claim to serve homemade dishes as a matter of course. At the Hôtel de Bordeaux, we never felt the need to mention it before. But today even a gourmet restaurant like ours has to clearly point out that it serves “homemade” dishes rather than warming up ready-made meals.
As far as possible, fish is bought whole, giving us a perfect base for soups and sauces. Our meat sauces are also prepared from bones, vegetables and spices on site and are simmered on the stove for hours. You really can taste the difference.
Following this same philosophy, we bake our own breads daily. The ice-creams and sorbets are also produced in-house, as are all desserts and the little sweets that we serve with your coffee and the entrées that accompany your aperitif.
At the Hôtel de Bordeaux, we treat our little guests with the same respect. Our burgers are also 100% house-made, including the bun, the fries and even the ketchup.
We are proud to be able to use the products of the municipal farm of Pons in the preparation of our dishes.
Basically, the communal farm was created with the aim of providing the school canteen with fresh and organic vegetables and also for educational purposes (visits and workshops) for schoolchildren.
From the first year the production was so abandoned that the town of Pons agreed to our request to sell us the surplus of their harvest. The municipality explained to us its desire to involve professional consumers like us, which is fully in line with our approach of favoring local producers and organic products in the composition of our dishes.
For this reason our chef adapts the menus according to the vegetable offer of the communal farm.
Respect for the environment is particularly close to our hearts. For a business like ours, this can be a real challenge. It’s not as simple as just installing energy-saving heaters and lighting. We frequently have to compromise – for instance with mineral water that has travelled over 1000 kilometres, or ingredients that cannot be grown in Europe. In recent years we have made great efforts to source from local producers, which is not always easy for a restaurant with a high turnover.
In 2021, with the help of ADEME (the French Agency for Ecological Transition), we have invested nearly €65,000 in more environmentally friendly technologies as well as in targeted trainings and equipment.
On Friday February 25th 2022, in the presence of Sub-Prefectess Estelle Lepretre, President of the Community of Communes of Haute-Saintonge Claude Belot and Mayor of Pons Jacky Botton, we were officially recognized by Prefect Nicolas Basselier for participating in the "Sustainable Tourism Fund". This fund aims to revive the tourism sector badly hit by the health crisis and to develop the attractiveness of rural areas. It is aimed at the catering and accommodation sector and enables the financing of studies and work or training. It affects rural communities and the small towns of tomorrow program.
Our establishment has thus benefited from the support of the "Sustainable Tourism Fund". Funded by the ADEME (Agency for the Ecological Transition) which has allowed us to make several investments and changes. The aim is to reduce and control energy costs, to train and communicate ecological commitment and to promote local producers (among other things, we have equipped all our lighting with LED lamps, we have replaced parts of our equipment in order to use environmentally friendly devices and our employees trained to use energy and resources responsibly).
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