After training at the hotel management school in La Rochelle, Pascal Nibaudeau began his career at the Hilton Hotel in Brussels.

After a period in London working with chef Jacques Rolancy, he returned to Belgium to the Radisson SAS Royal Hotel Brussels and joined the team at the “Sea Grill” gourmet restaurant (two Michelin stars and 19/20 in the Gault et Millau guide) alongside chef Yves Mattagne, who gave him a taste for cooking seafood.

In 2008, he was honoured to be appointed chef at the Pressoir d’Argent restaurant at the Regent Grand Hotel Bordeaux, where he takes up the challenge of pairing seafood with the best Bordeaux vintage wines.

Once a chef at the “Sea Grill” restaurant in Brussels, which is highly praised in many gourmet food guides, Pascal Nibaudeau has been taught by Yves Mattagne all there is to know about seafood and about truly showcasing the sublime flavours.

This solid grounding now enables Pascal Nibaudeau to manage a team of 14 staff and ensure that guests at the Pressoir d'Argent enjoy a shared gourmet experience, where the flavour of the food is still the quintessential element in a unique – and magical – setting.

Tasting menu with 5 glasses of wine chosen to complement the food ("Classic or Grands Terroirs Wines")…  Tasting menu with 7 glasses of wine chosen to complement the food ("Classic or Grands Terroirs Wines") …

A former student at the Talence hotel school in Bordeaux, the young sommelier began his career in Paris with Pierre Gagnaire (three Michelin stars). He then moved to the Restaurant Gaya and became the Head Sommelier in 2006.

Today, Vincent Delort offers a selection of over 300 red, white, sparkling and still wines to create a perfect match for the complex flavours of the sea and the land.

Born in 1947, Jacques Garcia quickly discovered his talent for drawing and chose to attend the Peninghen school of interior design whilst training in the  Applied Arts.

An enthusiastic supporter of the “grand style” of the 17th and 18th centuries and the creative force behind over 40 large-scale projects every year, Jacques Garcia has decorated some of the greatest hotels around the world.

In the former Grand Hotel in Bordeaux, Jacques Garcia has created an atmosphere that showcases the pomp and sheer magic of a hotel built in the 18th century by architect Victor Louis, whilst at the same time adding a modern touch. Elegance, refinement and abundance combine to create a superb space that rejoices in all its grandeur.