On the eve of its 5th anniversary, La Table de Montaigne, the gourmet restaurant of the Palais Gallien Hôtel & Spa, opens a new chapter in its history with the arrival of talented, renowned chef Oli Williamson. Having honed his skills in prestigious kitchens around the world, Oli Williamson, as chef of La Table de Montaigne, offers a vision of cuisine based on collaboration, product quality, flavor and respect for the environment. A unique opportunity to sample dishes with global influences.
"At Palais Gallien Hôtel & Spa, I want to offer cuisine where guests appreciate not only the flavors, but also the ethics that permeate every aspect of the culinary experience."
With 28 covers, the La Table de Montaigne restaurant is open to all from Wednesday to Saturday, 12pm to 2pm, and Tuesday to Saturday, 7pm to 10pm.
La Table de Montaigne is closed from August 4 to September 2 inclusive.
Nestled in the heart of the Palais Gallien Hôtel & Spa, Le Jardin de Montaigne is the hotel's summer restaurant.
Led by talented chef Oli Williamson, the restaurant unveils a menu inspired by Mediterranean delights. Diners are invited to share platters of mezze, gourmet tapas and barbecue suggestions, accompanied by house cocktails and a selection of wines.
Our team welcomes you:
Closed Sundays and Mondays.
At 33, British Chef Oli Williamson, winner of the prestigious Roux Scolarship competition, arrives in Bordeaux after three years as Chef de Cuisine at The Fat Duck*** in Bray and two years as Pastry Chef at The Green House** in London.
His challenge: to share a personal and responsible interpretation of French gastronomic classics.
" Having already worked in some of the best restaurants in the world, I feel that the time has come to use the skills I've acquired to develop my own cuisine ," confides the Chef, who is no stranger to expatriation.
Having worked in the kitchens of the Benu*** restaurant in San Francisco and the Zén*** restaurant in Singapore, he is no stranger to mixing influences.
It's an asset he hopes to use to "showcase products and techniques from France ". And it's with all the experience gained from the wastED pop-up restaurant, designed to raise awareness of the issue of food waste, that he hopes to: " Work with producers and colleagues who share a similar, conscious state of mind, as much as a passion for the best produce ".
