Claude Darroze
95, Crs du General Leclerc
Langon 33210
Tel: 05 566300 48
Website

This is a pleasant old coaching inn right in the centre of Langon, which is a chip and a putt from the Bordeaux perriferique down the autoroute (direction Toulouse). Claude Darroze has an enviable reputation having been in this location for a number of years. The operation has distinct correct feel about it: old fashioned maybe but right with applied modernisation.
We had a splendid meal and I went for the menu saveur and enjoyed Rouget and langoustine as starter, but the real star was the creamy poached eggs with crushed potatoes and morels as the second course: simple but superb. After that there was lamb, fromage and a splendidly designed pudding. My sister had the menu saison with asparagus, braised fresh mullet with fresh tomato and basil sauce followed by cheese. The service was spot on and friendly for such an established place. The food was top notch and I rated it as the best meal I had on my two weeks in France.
The following morning as we were checking out there was a cluster of mature gentlemen in the small reception area: I knew one to be the head waiter, one other was the head chef and the other I presume the said Claude Darroze. They had all clearly been together for a long time but were enjoying life and as friendly as could be: maybe because they were my age group and I had obviously come for the food.

Claude Darroze
95, Crs du General Leclerc
Langon 33210
Tel: 05 566300 48
Website

This is a pleasant old coaching inn right in the centre of Langon, which is a chip and a putt from the Bordeaux perriferique down the autoroute (direction Toulouse). Claude Darroze has an enviable reputation having been in this location for a number of years. The operation has distinct correct feel about it: old fashioned maybe but right with applied modernisation.
We had a splendid meal and I went for the menu saveur and enjoyed Rouget and langoustine as starter, but the real star was the creamy poached eggs with crushed potatoes and morels as the second course: simple but superb. After that there was lamb, fromage and a splendidly designed pudding. My sister had the menu saison with asparagus, braised fresh mullet with fresh tomato and basil sauce followed by cheese. The service was spot on and friendly for such an established place. The food was top notch and I rated it as the best meal I had on my two weeks in France.
The following morning as we were checking out there was a cluster of mature gentlemen in the small reception area: I knew one to be the head waiter, one other was the head chef and the other I presume the said Claude Darroze. They had all clearly been together for a long time but were enjoying life and as friendly as could be: maybe because they were my age group and I had obviously come for the food.