Belle Campagne, a locavore restaurant offering a culinary journey through Aquitaine

Belle Campagne is a little 50-cover restaurant in the heart of the Saint Pierre district of Bordeaux. Manuel Dagens and Adrien Bucquet, the two co-managers and natives of Gironde, met at Talence catering college. After some initial experience in the industry, they decided to join forces and opened Belle Campagne in September 2013.

Eating there is to taste the essence of Aquitaine on a plate, as this locavore restaurant only sources produce direct from local farmers. Everything has to be produced and/or processed within a 150-mile radius of the restaurant, except for sugar and coffee.

So here you’ll find only fresh, seasonal produce carefully selected by Manuel, who goes out to meet his partners every week. This enables him, and his chef, Clément Duport, to translate their knowledge to the plate more effectively.

You won’t find any chocolate or spices here (not even pepper), but asparagus from Landes, lamb from Cestas or aromatic herbs from Gers.

The menu, written in Gascon and French, is short, varied and offers locally-inspired gourmet cooking with a fresh and creative twist. Whether you go with family or friends, you can enjoy dishes such as:

  • Blanched Landes asparagus, grown by Patrick Zamanski and his son Arthur in Solférino. The asparagus is served with sunflower seeds and exotic chickweed. Tasty!
  • Smoked duck hearts from the Palmagri Cooperative in Auros (Gironde), popcorn mousse and duck jus. Delicious and fun.
  • Free range guinea fowl from Captieux (Gironde), stuffed with foie gras from Auros (Gironde), butternut squash fondant and wilted spinach, cooking liquor and a lavash tuile. The elaborate whole guinea fowl are then carved. The best meat is reserved for this dish, while the rest of the meat and the offal are used to make terrines. As for the carcass, it’s used to flavour the jus. Nothing goes to waste, everything is used and guests can enjoy tender meat and fragrant vegetables.
  • Rainbow trout from Olivier Truchetet in Geloux (Landes), cooked on a low heat (52°C for 20 minutes), beetroot leaves, young garlic from the Ferme du Ruisseau in Le Haillan (Gironde) and a soft biscuit. Just wow!
  • Slow-cooked Ibaïama pork tenderloin from Louis Ospital (in Hasparren in the department of Pyrénées-Atlantique). This is served with steamed early spring vegetables (parsnips, carrots, baby asparagus) and served with a pork jus and an absolutely delicious accompaniment of roasted garlic and prunes.
  • Sea bass served with caramelised carrot purée and confit lemon (I loved it).
  • The delicious chips fried in duck fat also deserve a mention. Once you’ve tasted them, you’ll not be able to do without them.

In short, Belle Campagne offers delicious, gutsy food with an emphasis on the quality of the sensitively-handled produce, while promoting the work of producers. The atmosphere is relaxed, unfussy and warm. A culinary journey not to be missed!

Prices: Starters between 7 and 10 euros, mains between 15 and 25 euros, desserts between 6 and 9 euros. Finger food available (charcuterie or cheese) served on boards.

Open Tuesday to Saturday for dinner only

Booking strongly advised. Tel. 00 33 (0)5 56 81 16 51

Belle Campagne

15, Rue des Bahutiers

33 000 Bordeaux


Belle Campagne 1- Bordeaux (c) Anne Lataillade - Papilles et Pupilles


Post By – Papilles et Pupilles @papilles


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