What attracted you to this project?
Before arriving at Agassac, I had worked in London and Paris including some time at the Parisian outpost of Anne-Sophie Pic (La Dame de Pic). During a visit to the Médoc in 2014, I was immediately taken by the beauty of the estate and its wines but also Jean-Luc’s vision for a restaurant where wine would play the starring role. It was not a difficult decision to move here and La Table D’Agassac opened in June 2015.
The menu changes daily, varying by season and what the market provides and customers are unaware what they will eat before the plates arrive on the table! I adapt the wine offering to match the menu and propose a different glass for each course. Thanks to the Coravin system, we can pour a large number of wines, without opening the bottle. The wine list reflects our location but also international producers, many of whom I know personally. Also, due to my Italian heritage and the Japanese nationality of Chef Yujiro Ouchi, the cuisine has some international flavors such as the yuzu citrus fruit.