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A first Michelin star for Pascal Nibaudeau, executive chef at the Grand Hotel in Bordeaux!
Brussels, Belgium | March 03, 2010
Opened in June 2008, Le Pressoir d'Argent gourmet restaurant at the Regent Grand Hotel Bordeaux has been awarded a Star in the 2010 Michelin Guide.
Pascal Nibaudeau stated: "I am delighted to share this wonderful award with my team and would like to extend my very warm thanks quite naturally to Yves Mattagne! Our passionate and rigorous work has allowed us to rise to meet a real challenge - offering cuisine inspired by the sea in red wine country and receiving a first Michelin Star just eighteen months after our opening."
Trained by Yves Mattagne, himself a double Michelin-starred Chef, at the "Sea Grill" restaurant in Brussels, Pascal Nibaudeau is a true artist when it comes to seafood. As Executive Chef in charge of a team of eleven staff, he offers tasteful, refined and original cuisine where the freshness of the produce and the sheer depth of flavours shine through.
From lobster, langoustines and caviar to crab, scallops or sole, Pascal Nibaudeau serves up a menu incorporating a vast choice, with a perfect balance between sophisticated produce and market-fresh fish which the Chef is able to turn into exceptional dishes thanks to wonderful cuisine and a subtle blend of flavours.
Amongst his signature dishes, Breton Blue Lobster served alone or accompanied by a bearnaise sauce with juices from the press, ceps and black salsify is a must-try. The use of the lobster press - one of only five in the world - is a daily event which showcases the work of the chefs in the kitchen and the finishing touches to dishes in the dining room.
His selection of langoustines and Aquitaine Sturia caviar, aigrelette cream, cucumber, sea lettuce and Belgian waffles is a delicious mixture of textures and flavours; it deliciously blends all of the flavour of the Belon oyster from Arcachon Bay.
Le Pressoir d'Argent has forty-eight covers. Designed by Jacques Garcia, it boasts elegant surroundings where the sea is conjured up through black and white photographs of fish and shellfish, taken by the photographer Pierre-Yves Hervy Vaillant, shells expertly arranged by the artist Thomas Boog, and "compass roses" exquisitely inlaid into the floor.
For lunch, Le Pressoir d'Argent has a 59 Euro menu called the Menu Escale. This offers a fine choice for lovers of fine cuisine to taste some rare delights in a fabulous setting and at a surprisingly reasonable price, with the guarantee of rapid service as is required for a lunchtime. Menu Escale: Starter/Main course/Dessert, beverages not included.
Le Pressoir d'Argent distinguishes itself from other gourmet restaurants serving Bordeaux cuisine by holding a monthly "Wine Dinner" which consists of presenting dishes and complimentary fine wines in partnership with prestigious local wine producers, including Ch%uFFFDteau Palmer, Ch%uFFFDteau Angelus, Ch%uFFFDteau Vieux - Certan or Mouton Rothschild.
The Regent Grand Hotel Bordeaux, which opened in December 2007, is set in a unique location at the heart of the city, on Place de la Com%uFFFDdie, opposite the Grand Th%uFFFD%uFFFDtre. The interior decorator Jacques Garcia brought new life to this 18th century building which is unique due to its impressive size and original rooms, such as the marble room. This 4-star luxury hotel boasts 150 rooms and suites as well as a Brasserie - La Brasserie l'Europe - a bar - Le Victor Bar - a winter garden - L'Orangerie - and of course, Le Pressoir d'Argent, its gourmet restaurant.
Pascal Nibaudeau's career
1993: Received a Brevet d'Etudes Professionnelles in Hotel Management and a Brevet Technicien H%uFFFDtelier in the specialism "cuisine" from La Rochelle Hotel Management School;
1995: Commis Chef, and subsequently Head Commis Chef at "Caf%uFFFD d'Egmont" and "La Maison du B%uFFFDuf" in the Brussels Hilton Hotel;
1996: Head Commis Chef at the "Windows" restaurant in the London Hilton Park Inn Hotel;
1997-2000: Radisson SAS Royal Hotel Brussels;
2000: Creative Advisor for "L'Atelier Yves Mattagne" in Bierges;
2002: Appointed as Executive Sous-Chef at the Radisson SAS Nice;
2005: Sous-Chef at the "Sea Grill" restaurant in the Radisson SAS Royal Hotel Brussels;
2008: appointed Head Chef at "Le Pressoir d'Argent" in the Regent Grand Hotel Bordeaux;
2009: Appointed Executive Chef responsible for all kitchens at the Regent Grand Hotel Bordeaux;
2009: 16/20 awarded by the Gault & Millau/Elected Gault & Millau d'Or,
2010: Three Chef's Hats in the Gault & Millau Guide