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'oeuvre. It is served free of charge, selected solely by the chef, and is intended to prepare guests for the meal and showcase the chef's culinary style. Unlike appetizers, amuse-bouches are not chosen from a menu.
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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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