Bernie & Vincent, TABLE GOURMANDE, THE great address in Oeyreluy

Bernie & Vincent Table GOURMANDE in Oeyreluy will definitely add to your culinary roadmap. The establishment is run by Bernie and Vincent Stafrach, who are united with the city and the scene. Vincent operates in the kitchen and Bernie in the halls. Pour Vincent into the kitchen is not only a passion, but also a vocation. Bernie, on the other hand, is driven by curiosity, beauty, goodness and food and wine associations through her training in oenology. Bernie and Vincent are a shock duo, and as they confide in France Bleu Gascogne, “The best asset of one is the other”a very nice formula that beautifully illustrates the complicity and complementarity of this tandem.

Bernie and Vincent from the restaurant Bernie & Vincent TABLE GOURMANDE in Oeyreluy © Radio France
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Salmon like candy

It’s with their _ “_Marinated salmon, sesame and poppy seeds, horseradish cream, beet sorbet, mustard sprout “ that Bernie and Vincent are launching the tasting sequence for the Circuit Bleu Côté Saveurs. A delicious marinated salmon like a gravlax, a tastefully marked starter that surprises you with every bite, which is carefully tasted so as not to miss a crumb. At this spring start Bernie grants a local wine, gersois, “White Smoke” of François Lurton of the domain of the same name. A fresh white sauvignon ideal to accompany this salmon.

“Marinated salmon, sesame, poppy and horseradish cream, beet sorbet, mustard and pea sprouts,” says Vincent Stafrach, Bernie & Vincent TALBLE GOURMANDE restaurant in Oeyreluy. © Radio France
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Roundness and indulgence

What about the “strawberry” dessert on the spring menu? Let’s start with the gariguettes of Laure the producer of Tilh, sublimated in this desert made with subtility: “Laure’s strawberry gariguettes, matcha tea, creamy pistachio, Opalys, hibiscus flower sorbet”. The elements arranged in this plate are perfectly large. The hibiscus sorbet almost steals the strawberry star but the matcha tea tartlet stands tightly between the two, luckily the creamy pistachio and creamy Opalys (white chocolate) play the referees and harmonize the dance. A dessert like a painting!

“Laure’s gariguettes strawberries, matcha tea, creamy pistachio, Opalys, hibiscus flower sorbet,” one of the desserts at the Bernie & Vincent TABLE GOURMANDE restaurant in Oeyreluy. © Radio France
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To enjoy the Bernie dessert, you are offered a safe place, a “Micromegas” from Saint-Sever by Yannick le brasseur, an amber beer, “tropical and fresh”, admits Bernie with the malice of a big radiant smile.

A hat … already!

Open since 2019 Bernie & Vincent TABLE GOURMANDE has received a toque au Gault & Millau édition 2022, a great reward for this young restaurant that has already made a lot of talk about it thanks to its very effective bouche à oreille because no promotion or advertising was made by at the opening. No doubt now, this table is on the list of the most beautiful tables and already a member of the Collège Culinaire de France.

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