Je suis un chef avec une expérience de 23 ans derrière les fourneaux

J’ai commencé mon apprentissage à la tour des vents à monbazillac avec cheffe rougiés elle m’as beaucoup appris sur les techniques et la rigueur ensuite je suis partie à Londres à l’hôtel restaurant the ruben’s at palace ****

2 rosette AA culinary

J’y suis resté 2 ans j’ai découvert de nouvelles saveurs ensuite je suis partie à saint émilion à la table du pavie

J’ai fait une saison d’été où j’ai continué à faire mes armes et par la suite je suis allé au restaurant hôtel le castrum j’ai avec le chef Jean Jacques benet qui a eu sont macaron Michelin avant son décès par la suite nous étions 2 chef à garder son identité culinaire pendant 2 ans

J’ai créé mon restaurant le

21 Beef Street a la teste de bûche

Un bar à bœuf avec des sauces maison

For me, cooking is...

De partager ma passion à travers mais plats

I learned to cook at...

Au cfa la moulette j’ai eu mon cap en 2002

A cooking secret...

Les sauces maison qui vont se marier parfaitement avec les plats proposés

My menus

Menu make your choice

STARTER

Choose 3 dishes

Tapenade of lentils

Tuna rillettes

Duck rillettes with foie gras

FIRST COURSE

Choose 3 dishes

Scallops melted with curry leeks

Cod ceviche with mango

Gambas and its fresh herb sauce

Beef carpaccio with pesto

Mexican salad

Mini burger way 21

Guacamole Nachos with Melted Cheddar Salsa Sauce

Bluefin tuna rillettes

MAIN COURSE

Choose 3 dishes

Duck breast with red wine sauce and crushed red onions with rosemary potatoes

Tournedos rossini with pepper sauce and sarladaise potatoes

Duck confit with sarladaise potatoes

Armorican lobster tail

Burger rossini

ALBONDIGAS CASERAS EN SALSA Cream of red peppers Chilies Bolivia

ANDU OF ANGOLA

Burrito Beef, Chicken, Shrimps, Prawns, Lobsters, Omar

Grandma's Cassoulet

Chilli with beef

Couscous royal

ENCHILADAS Chicken Beef Omar Lobster

Chorizo squid with rosemary mashed potatoes

Braised veal

PASTEL DE PAPAS (Argentinian shepherd's pie)

Pico de gallo (Mexican salad)

Chef's stuffed peppers

Lobster tails with Cognac lobster sauce

DESSERT

Choose 2 dishes

Chocolate cake

Menu du moment

STARTER

Choose 1 dish

Tapenade of lentils

FIRST COURSE

Choose 1 dish

Beef carpaccio with pesto

MAIN COURSE

Choose 1 dish

Tournedos rossini with pepper sauce and sarladaise potatoes

DESSERT

Choose 1 dish

Chocolate cake

Menu Périgord

STARTER

All inclusive

FIRST COURSE

Choose 1 dish

Rillettes de canards au foie gras

Assiette de charcuterie basque

Gambas flambées à l’anis fondu de poireaux au curry et sauce façon homardine

Ceviche de cabillaud à la mangue

MAIN COURSE

Choose 1 dish

Confit de canard pomme de terre sarladaise sauce forestières

Magret de canard sauce réduction de crème de cassis écrasé de patate douce au cumin

Cabillaud en croûte de chorizo crème de poivrons rouge Et tagliatelles de légumes du soleil

Bœuf bourguignon de grand mère

Axoa de boeuf

DESSERT

Choose 1 dish

Dessert du moment

Less fish

STARTER

Choose 1 dish

Tuna rillettes

FIRST COURSE

Choose 1 dish

Gambas and its fresh herb sauce

MAIN COURSE

Choose 1 dish

Chorizo squid with rosemary mashed potatoes

DESSERT

Choose 1 dish

Chocolate cake

Latin American menu

STARTER

Choose 1 dish

Mexican salad

Empanadas Beef, Chicken, Omar, Lobster, Gambas

FIRST COURSE

Choose 1 dish

Cod ceviche with mango

Guacamole Nachos with Melted Cheddar Salsa Sauce

Pico de gallo (Mexican salad)

Mexican Shrimp Ceviche

Burrito Beef, Chicken, Shrimps, Prawns, Lobsters, Omar

CHORIPAN Roasted chorizo red peppers chimichurri sauce

Chef's stuffed peppers

ENCHILADAS Chicken Beef Omar Lobster

Mexican Beef & Cheddar Tostadas

MAIN COURSE

Choose 1 dish

Chilli with beef

ANDU OF ANGOLA

ALBONDIGAS CASERAS EN SALSA Cream of red peppers Chilies Bolivia

CHUPE DE MARISCOS Chilean seafood gratin

PASTEL DE PAPAS (Argentinian shepherd's pie)

DESSERT

Choose 1 dish

Chocolate cake

Dessert du moment

Menu terre et mer

STARTER

Choose 1 dish

Tapenade de lentilles

FIRST COURSE

Choose 1 dish

Noix de saint Jacques fondu de poireaux au curry

MAIN COURSE

Choose 1 dish

Magret de canard sauce vin rouge et oignons rouges écrasé de pommes de terre aux romarin

DESSERT

Choose 1 dish

Mousse au chocolat petit sablé caramel beurre salé

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Chef Amine's reviews

4.83

•

6 services

Chef Amine and his assistant Antoine were absolutely wonderful The chef was very responsive to menu planning and my suggestions. He was quick to respond and kept me involved the entire time. He was punctual, very professional and fun. The food was superb, with subtle but complex flavors. They arrived, prepped and cooked the food on site, set a beautiful table, answered all of our group’s questions and cleaned up everything. They sat down with us after to enjoy some wine and stories and were very helpful with suggestions of what to see and do in the Bordeaux area. It was simply a perfect night. I highly recommend Amine!

Absolutely beautiful experience that everyone needs to enjoy. The professionalism and passion in the cooking and hosting was what made everything special.

Our chef was amazing! It was such a treat to have him come to our chateau and cook for us. He cooked a fantastic 3 course meal for 14 people and we all loved it!! Thank you for the brilliant service. We will definitely use it again.