Served at
Cent 33A restaurant in Bordeaux where Fabien Beaufour currently serves as Chef de Cuisine and entrepreneur, aiming for Michelin and Gault & Millau recognition.
A playful amuse-bouche designed to look like an orange, showcasing the kitchen's creativity.
An amuse-bouche is a single, bite-sized hors d'œuvre. Unlike appetizers, it is not ordered by patrons but is served free, chosen solely by the chef. These small dishes are presented to prepare guests for the meal and to offer a glimpse into the chef's culinary style.
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A restaurant in Bordeaux where Fabien Beaufour currently serves as Chef de Cuisine and entrepreneur, aiming for Michelin and Gault & Millau recognition.
The chef leading the kitchen at the Michelin-starred restaurant Cent 33 in Bordeaux.
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