With a classic background in hotel management, and a few seasons working in top restaurants, Frédéric Lafon very quickly opened his restaurant in Bordeaux, followed by another, L’Oiseau Bleu. At the beginning of 2008, the L’Oiseau Bleu’restaurant moved and expanded. It was in a former police station in Bordeaux’s Bastide district that Frédéric and his wife Sophie, a sommelier, set up shop: ‘We wanted something chic, but not trendy, something that was simple, calming, modest and comfortable.’ The wooden decking is flooded with people as soon as the slightest ray of sunlight appears!
In the kitchens, Frédéric loves revisiting classic dishes with elegance but without overdoing it: ‘The product I prefer to work with is fish. I had a Japanese chef who taught me a lot.’
Frédéric Lafon is also a member of the French food lover’s alliance AFAMES (Alliance des Friands Amateurs de Mets Epicuriens et Savoureux), a group of chefs from the Gironde who share the same passion for the cuisine of the south-west of France.
