Raviolon

Bordeaux


The stark, chocolate-brown façade of Raviolon might be plain, but the modern French cuisine of young chef Cassard Stanislas is certainly not. His exquisitely presented dishes might include veal medallion in a black truffle jus with creamy potato, turbot in an almond crust with a trio of beetroot mousses, or pork shoulder slowly cooked and caramelised for 36 hours.

End with a sensational inverted lemon tart with raspberry sorbet.


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