Le Quatrième Mur Menu Overview at Opéra National de Bordeaux - Grand-Théâtre, Bordeaux, France.
Experience an exquisite culinary journey at Le Quatrième Mur, nestled inside the historic Grand Théâtre de Bordeaux. This refined dining destination serves up a seasonal fine dining menu in an airy, elegant setting that perfectly complements its location. The restaurant artfully balances traditional French cuisine with modern touches, offering guests a memorable gastronomic adventure.
Starters
Begin your meal with the sophisticated Ravioles de champignons et foie gras poêlé, a luxurious starter combining delicate mushroom ravioli and seared foie gras, accompanied by a rich mushroom cream sauce. This dish showcases a harmonious blend of earthy flavors and buttery textures that awaken the palate.
Mains
For the main course, savor the Poitrine de porc 36 heures, a tender and slow-cooked pork belly served with a unique condiment featuring butternut squash, kiwi, hazelnuts, and a spiced jus. This innovative combination delivers a delicate balance of sweetness, nuttiness, and subtle heat, elevating the traditional pork dish to an extraordinary level.
Desserts
Conclude your dining experience with the elegant Saint-Honoré, a classic French dessert featuring flaky puff pastry layered with creamy pastry cream and vanilla chiboust, topped with whipped cream and a luscious caramel glaze. This dessert perfectly balances lightness and richness, providing a delightful finale to your meal.
Drinks and Specials
Le Quatrième Mur complements its menu with an impressive selection of wines and cocktails, perfect for pairing with each course. Guests can also enjoy a curated range of craft beers and specialty coffees, ensuring something for every taste and preference. The restaurant’s ability to cater to groups and families, including children’s menu options, makes it an ideal spot for diverse dining occasions within the grandeur of Bordeaux’s cultural heart.
- Starters Ravioles de champignons et foie gras poêlé with delicate mushroom ravioli, seared foie gras, and mushroom cream sauce.
- Mains Poitrine de porc 36 heures slow-cooked pork belly with butternut, kiwi, hazelnuts, and spiced jus.
- Desserts Saint-Honoré featuring puff pastry, vanilla chiboust, pastry cream, whipped cream, and caramel.
- Drinks A curated selection of fine wines, cocktails, craft beers, and specialty coffees to complement every dish.
