Le Gabriel in Bordeaux
Our culinary commitments and identity
A local focus
Proud of the region and keen to enhance its reputation, the Chef Bertrand Noeureuil at Le Gabriel is focused on the local terroir, developing close working relationships with local producers.
This provides Le Gabriel’s team with local and quality ingredients which are entirely traceable and enable guaranteeing freshness and seasonality.
The fish comes from Mericq, the oysters from Matthieu Dumas, the salt herbs from Noël Benharoun and the caviar from Sturia. Grain de soie calves from Gauthier, pigeons from Mont Royal and poultry from Camille Marsac. Vegetables from Ferme 1544 and Vallée des deux Sources, asparagus from Ferme Darrigade, Eric Roy's gardens, herbs and flowers from Ferme de Quyvie, mushrooms from Etienne Pilard. Butter from Ferme d'Irrika. Goat's cheese from Ferme du Roy, tommes from Ferme de la Grande Dennerie and fromagerie Deruelle. Citrus fruits from Gilles Pellerin, Origines Chocolaterie. François Lezian's vine shoots and Benjamin Laforêt's verjuice.
A sustainable approach
Angelus recently purchased a 9-hectare farm in Saint-Loubès, known as La Ferme 1544, where the chef sources honey, mushrooms, fruit and vegetables, cereals and meat.
In addition to being an opportunity for the Chef to ensure maximum traceability of his ingredients, this farm embodies his new vision of gastronomy, which combines the pleasures of the senses with ethical principles: short supply chains, encouraging local and regional development, complete control of the entire production chain and fresh and seasonal ingredients.