When I’d heard that Pressoir D’Argent had a lobster press (and apparently there are not that many in the world), I had to check it out. What is a lobster press? It’s a heavy silver contraption that you put the cooked lobster shells into and press it (manual turning of a handle) to get all the lobstery goodness out.
That aside (yes, sounds like a strange novelty!), the restaurant was great. Hard to believe they were awarded only 1 Michelin star considering the restaurant was gorgeous, the service was impeccable and the food was some of the best I’d ever had (innovative and tasty).
Upon arrival, we had a lovely glass of champagne and a few small treats including gold dusted macadamias (just a bit over the top) and salmon tartare in a crispy cone.
For entrees, we had what was described as scallops in foie gras and langoustines and foie gras. Cooked scallops were encased in a sphere of foie gras and wrapped in savoy cabbage. It’s then sat on top of a crispy piece of bread, on some tasty foam, and a green sauce. Whilst it looks a bit weird, it tasted really really good. The langoustines dish consist of plump juicy langoustines, sandwiching a piece of pan fried foie gras, with foam and champagne/seafood jelly. Presentation for this was gorgeous, and it tasted fantastic.
Then came the lobster. A few lives ones were presented to us for selection, and then whisked away to be poached. It all comes back out, and the lobster shells are pressed and the sauce is cooked before us. The sauce is then served with the poached lobster and a side of rice with veges (so similar looking to Chinese fried rice but didn’t taste anything like it). The pressed lobster sauce was unbelievably good. It was like the most intense buttery lobster bisque.
We were then given a fruity palate cleanser before moving on to dessert. For dessert, we ordered what was described as citrus and wow I was totally blown away. The plate consisted of little pieces of foam, jelly, mousse, biscuit, gelati and cream and it was perfect in every way (balance, texture, taste). Phenomenally good.
To finish, we had coffee and a beautiful plate of petit fours. The sweets specialty of Bordeaux is caneles and we were also given a little box to take away. The caneles are browned on the outside and a bit chewier, but soft and stickier on the inside. Very rich consistency, and I can eat lots of them, but in very small bites!
All up, fantastic dining experience. All dishes were spectacular and the service was first class. The restaurant is located in a beautiful building in the main square of Bordeaux. I loved the star of the dinner, the lobster, and all it’s accompaniments. If I’m in Bordeaux again, I would re-visit to have the lobster again!
For more info on the lobster press, here’s a link.