Classé meilleur restaurant de Bordeaux sur Tripadvisor, Son’ n’a pas droit à l’erreur
By Bryan Nardelli
Published on
When he was young, Sylvain Renzetti dreamed of becoming a rockstar. Today, at 28, he is the chef of the best restaurant in Bordeaux according to the classification Tripadvisor : the His Restaurant.
Self-taught, he opened his establishment three years ago when he had very little experience in gastronomy.
“Before that, I was a chef in a bistro with menus at 12.50 and 20 euros, it was radically different from what we do today,” adds the Bordeaux chef.
A single menu at 55 euros
Here, only one menu is offered. It changes every day and allows the cook to vary his recipes, claiming free rein to his imagination and creativity.
We want to impress people by making a restaurant meal a memorable one. If there is no choice between the dishes, it is because we prefer to concentrate as much as possible on each of them.
On the menu of the day, one of the brand’s most popular recipes: a “space starter”. It is composed, among other things, of “saturn of prawns accompanied by a panna cotta, an olive oil meringue, kiwi asteroids and an oyster sorbet”.
This is followed by a fish soup with quinoa, cucumber and green anise tabbouleh.
Then, a fish – today, saithe with a purple carrot risotto – or a meat – chuck of beef accompanied by a broccoli ointment with a candied lemon and spinach sauce and peas.
It costs 55 euros for this tasting menu.
“At the end of each meal, I will serve all my desserts myself to improve customer opinions, find out what they liked or disliked, which allows me to adjust the recipes,” he explains. .
Opinions that are decisive for him to keep his number one place in a Tripadvisor ranking.
Second best restaurant in Nouvelle-Aquitaine
For two and a half years, the establishment has been in the top 10 of the best restaurants in Bordeaux on the site, and for the past year has been in first place on the podium.
It is also second in the classification in New Aquitaine.
I check the rankings once a day! Today, it is he who brings 80% of our customers, our turnover depends on that.
In its early days, the brand only served a few covers a day: “It was a disaster at that time. As a result, we made promotions with the site La Fourchette with, for example, 50% reduction. It brought in customers and we managed to convert that into reviews on Tripadvisor. »
“We have no room for error if we want to stay first”
But being the first adds pressure on the shoulders of Sylvain who is also working to keep his position.
“Coming here, customers are also curious to know why we are number one. We can’t miss each other. In addition, we change the menu every day, which forces us to be constant. If tonight someone gave us a bad grade, it’s over, we’ll go down in the rankings. We play this first place every day. »
A first place, acquired thanks to the value for money of his establishment, according to Sylvain.
A way to stand out against much more renowned gourmet restaurants: “If we compare without talking about the price, I don’t think we can be ranked first. There are still some very high-level starred restaurants in Bordeaux. »
14 rue Paul Louis Lande, 33000 Bordeaux
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