Le Pressoir d’Argent Gordon Ramsay is the flagship restaurant of the InterContinental Bordeaux – Le Grand Hôtel in the centre of Bordeaux. Guests can indulge in a cuisine which brings together elements from the classic as well as the modern cooking art. Make sure to sample the signature dish, “Homard à la presse”, made with one of the rare and unique Christofle solid silver lobster presses.

Concept & Interior

Le Pressoir d’Argent Gordon Ramsay is housed inside the InterContinental Bordeaux – Le Grand Hôtel, located right in the heart of Bordeaux. It opened its doors in 2015 as Gordon Ramsay’s third restaurant in France. The restaurant is located on the first floor of the hotel and the name “Le Pressoir d’Argent” refers to the silver lobster press that can be found in the restaurant. This press was made by the famous Christofle and is one out of only five worldwide. This collector’s item is used daily at the restaurant, to crush the shell and carcass of the blue lobster and extract the juices for the sauce of the signature lobster dish.

The interior of the restaurant is in line with the rest of the hotel. Classical yet elegant, with warm inlaid floors, velvet armchairs in mauve and bright orange, and warm colour tones. It oozes grandeur, offering a luxurious and intimate setting for the meal. The restaurant was awarded with a first Michelin star in 2016, a second one followed the year after.

The Chef & the team

Gordon Ramsay is one of the world’s greatest chefs. After his training by iconic chefs linke Guy Savoy and Joël Robuchon, he opened his first restaurant ‘Gordon Ramsay at Royal Hospital Road’ at the each of 31. After he received 3 Michelin stars in 2001, he opened many other restaurants all over the world, from Tokyo to New York. Gordon Ramsay became a worldwide celebrity after his appearance (with particular style) in television programmes such as « Kitchen Nightmares ».

In 2008, he opened his first French restaurant, Gordon Ramsay au Trianon Palace in Versailles. His second restaurant, Le Pressoir d’Argent Gordon Ramsay, opened in 2015 in the prestigious hotel the InterContinental Bordeaux – Le Grand Hotel. The day to day kitchen of Le Pressoir d’Argent is managed by Romain Lorenzon, who brings the richness of the French cuisine and combines it with the fine dining approach of Gordon Ramsay.

Gastronomy

At Le Pressoir d’Argent, Gordon Ramsay wants to pay respect to the authenticity of the regional products. Whether these are black truffles from the Gironde, or oysters from the nearby coastline, all products emphasise the richness of the French culinary heritage. The dishes at Le Pressoir d’Argent show a deep respect for the local produce and only the right and necessary ingredients are added to the main product. Besides an à la carte menu, guests can also choose for a seasonal tasting menu in 5 courses, or the “Heritage Menu”, which offers a journey through the gastronomic universe of Chef Gordon Ramsay in 7 courses.

Example tasting menu “Heritage Menu”

• Amuses

• Oyster, “Crépinette”, with Samphire & Savory

• Foie-gras “Pot-au-feu” with Celeriac extraction

• Of course, the Signature lobster dish, prepared table-side with the rare lobster press, comes highly recommended. The flesh of the lobster is cooked with a regional kitchen tool which dates back to the Middle Ages: « le flambadou ». This long steel utensil has a cone on the end that drips hot fats, giving the meat a smoky and full flavour. The delicate meat of the blue lobster is accompanied by potato from Eysines, Oscietra caviar from Maison Sturia, and, of course, the amazing sauce made from the crushed shell and carcasses of the blue lobster.

• Hare “Royale”, with “Gold“ turnips and pudding

• Pre-dessert

• Baba with plums, armagnac from 1984 and vanilla

• Mignardises

Service & Wine

It should not be a surprise that a two Michelin star restaurant in Bordeaux impresses with a great wine cellar. The outstanding selection encompasses over 500 reference, with the best Bordeaux wines being the stars on the list. Ask the Head Sommelier for help to guide you through the menu.

Service at the restaurant is “comme il faut” in France: attentive and professional, and with a certain flair which characterises the best restaurants in France.