Michelin | VeniVidiEdi

Having dinner in this Michelin-starred restaurant after a day spent in Haut Brion, Haut Bailly and D’Yquem is pure decadence. That day in itself was more than I could dream of , but trust Ronald Rens to put everything over the top.

So here we are, in this beautiful restaurant, pushing our palates to an overdrive and thanking whoever divine entity that made this experience possible (okay, it’s Ronald Rens, but obviously, he is mortal).

Begles cod fish with fish eggs, creamy potatoes and fresh herbs

Vintage caviar from Sturia and Sturgeon carpaccio and smoked Beluga shaving, with burned onions and cream in concentrated fish bone juice

Scallops and Black truffle ravioli and bone marrow

Free range veal roasted with oil squash and roast seeds burned cauliflower with lemon pulp and veal juice

Patakao fig in crusty shortbread with Timut berries sorbet

WE deviated from Bordeaux wines for a bit and for a good reason. An Hermitage is worth the deviance.

A day of decadence, opulence with every superlative adjective spent. If I died on this day, I couldn’t have planned my last day on earth any better.

If you google “restaurants in Bordeaux” this would be one of the firsts to show up. For good reason. “La Tupina” means cauldron or pot in Basque. Being the emblem of the restaurant, it sits imposingly in the fireplace. It boasts of regional cuisine — all the way from 1985 when no one used the term “farm to table”, the amazing people of La Tupina have been practicing it.

These were the appetizers that Dave and me had.