Sarah Bodianu and Gaëtan Robert share a deep commitment to craftsmanship,
a clear vision of their métier, and the desire to create a place that reflects who they are.
After several years in Paris, they sought something different — Bordeaux naturally
emerged as the right choice, offering more space and authenticity for a project built together.
Through their first address, Sarah and Gaëtan return to what truly matters:
“welcoming well.”
Together, they approach their craft with passion and generosity, creating a place
where people feel at ease — and keep coming back.
With a background in hospitality, she specialized in sommellerie alongside leading figures such as Thierry Marx and David Biraud (Mandarin Oriental), before continuing at Yam’Tcha and Akrame. A demanding journey that shaped a precise, curious and committed approach.
Today, she brings this expertise to a human-scale bistrot, with a dynamic and evolving wine list. Her philosophy: to guide each guest with accuracy, introduce remarkable wines, and restore wine to its primary purpose — creating connection.
Trained early in hospitality, he joined the kitchens of Pierre Gagnaire (Gaya), before continuing alongside Akrame Benallal, where he rose to manage several venues in France and internationally.
In 2023, he joined Apicius with Mathieu Lecomte, refining a cuisine that is precise, readable, and product-driven. At CulSec, he designs a concise and evolving menu, guided by the seasons, allowing wine to fully engage in dialogue with the plate.
