In her small restaurant with an uncluttered interior (previously home to Cromagnon), young Moldavian-born chef Oxana Cretu (who originally came to Bordeaux as an au pair) gives free rein to her culinary imagination with a surprise menu. A perfectionist with a passion for food, she concocts dishes replete with Japanese influences: dauphine potatoes with buckwheat, black garlic and soy; matured trout with mashed macadamia nuts. Her dessert of meringue with strawberries from the Lot, Namelaka cream, lemon marmalade and jasmine sorbet is an unqualified success.