Chef Pascal Nibaudeau the gourmet restaurant Le Pressoir d'Argent prestigious awardThe exclusive gourmet restaurant Le Pressoir d'Argent, The Regent Grand Hotel Bordeaux has just been awarded a Michelin star. It is named after the Sea Grill in Brussels and the Fischers Fritz in Berlin is the third restaurant in the Rezidor Hotel Group, which should adorn themselves with stars in the Michelin Guide 2010.

Opened in December 2007, the The Regent Grand Hotel Bordeaux in the heart has already made an excellent name and confident under the leadership of Executive Chef Pascal Nibaudeau in culinary terms. This luxurious hotel has 150 rooms and suites, totally renovated by Jacques Garcia-designed interior, which from the 18th -Century, historic magnificent building breathes new life.

Nibaudeau Pascal, already awarded with the 2009 Gault Millau d'Or, learned his craft at the side of Yves Mattagne, in turn, with two Michelin-starred chef at Sea Grill Restaurant at the Radisson Blu Royal Hotel in Brussels, and is considered real artist, as far as fish and seafood specialties. With its kitchen brigade 11köpfigen he understands it to be excellent, from the freshest ingredients to conjure extremely tasty and varied dishes on the table. Among its highlights are the Breton blue lobster or crayfish, and his selection of Sturia caviar. All dishes are accompanied by exquisite course and fine wines from the region.

“I love to share this prestigious award with my team and would like to take this opportunity to thank my mentor Yves Mattagne” said Pascal Nibaudeau, chef is looking forward to The Regent Grand Hotel Bordeaux. “Already awarded 18 months after the opening of a Michelin star to be is a great recognition, and shows that our passionate work is rewarded.”

Pressoir d'Argent, the namesake of the way, is a silver lobster press from the French goldsmith Christofle. Produced in an elaborate one-off production of 27 kilos of silver, only five copies exist worldwide. The press is not only an optical highlight, with it you also win a very special essence of the noble animal skin and allows the guest a direct insight into the art of preparation. The lobster is cooked in the kitchen at the table and the court then completed by the tank is pressed together with the lobster and the lobster roe then processed into a flavourful sauce.

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