Back in Bordeaux we love LE LOUP (4/29/26)

Ever since my first time here alone buying the apartment back in October 2023, I fell in love with Le Loup. We returned Wednesday with our friend Hugo and had a great time sharing the many new plates. The menu says "Les plats....pour partager...ou non." The plates, to share...or NOT!" we loved sharing each delicious dish, but started off with some fun drinks first. Hugo had the Saint Germain, Will a vodka & tonic and I tried Le Feijoa, named for the sweet Brazilian tropical fruit which is mixed with vodka, thyme, Schweppes and ginger.  It was a tad sweet, but not cloying, but a fun new flavor to try for sure. Our wine was a delicious Bordeaux rouge from Chateau de Pe, called 2ieme as it is their second growth and this 2021 blend of Cabernet Sauvignon, Merlot and Petit Verdot from nearby Saint Estephe was drinking beautifully and had aged nicely. The fresh bread with soft garlic and parley butter was irresistible!

Rather than have all the dishes at once, we asked Ludovic to have Chef Stephane do them one at a time, like a tasting menu. First was the Ceviche de dorade, leche de tigre, pickles d'oignons, a beautifully simple sea bream ceviche with a nice kick in the sauce and pickled onions on top. Thon snacké , croustillant de pomme de terre, sauce putanesca was a super treat of just seared tuna on top of a crunchy potato pancake with a spicy olive sauce that we all adored. I did tell Ludovic that the term snacké on the English menu should be changed to seared!

If you want rich, filling and decadent, try the Oeuf mollet, creme de parmesan, puree d'epinards which is a barely cooked egg with parmesan cheese and cream over spinach puree that is simply divine. Will had said to get two so we had enough to share, but was already faltering at this point.

Two more dishes were to come before we declined dessert! Ravioles de butternut, bouillion de volaille, shiitake was another excellent pasta from Chef Stephane, who literally makes the best pasta in town (the region, la France?) and these were filled with a mild creamy butternut squash puree and served in a bath of rich chicken broth. We always order the Demi Magret de Canard (half seared duck breast) de la ferme de Phalange and this time with orange sauce and sweet potato puree. The meat is so tender with a slightly crispy skin and the sauce is always delicate and never sweet; even the sweet potatoes were not sweet. Simply a perfect meal in town!