“Steak Bordelaise to Die For” – OQG, Bordeaux: Restaurant Review

Phwoar, that sauce though. What is it?

“Bordelaise sauce, of course,” I chuckled after swallowing yet another spoonful of luscious bone marrow. Its buttery texture and smoky aroma paired perfectly with the delicious pain de campagne we were devouring. A match made in culinary heaven.

Bordeaux, despite its haughty aspirations and world-renowned wines, is, at its heart, an oversized market town. It just so happens that its main produce is wine—and merchants have been trading here since time immemorial. But forget the pomp for a second; this town’s culinary soul is as rustic and comforting as that thick slice of bread smothered in marrow.

As I waxed lyrical about the origins of Bordelaise sauce—a red wine reduction with tarragon and bone marrow—I surveyed the battlefield that was our table. My right hand gripped a glass of velvety-smooth 2016 Médoc, its label now a blur in my memory but the taste forever etched on my palate. Surrounding me was a feast fit for Bacchus himself: two perfectly barbecued côtes de boeuf, their gargantuan bones brimming with marrow; an army of sauces, each whispering promises of indulgence; small bowls of creamy pommes dauphinoise; a mountain of green beans glistening with butter; and the pièce de résistance, fries—fried, naturally, in duck fat.

If you’re a meat eater, OQG is non-negotiable. Tucked away far from the beaten paths of tourist traps, it’s a hidden temple to all things carnivorous. I spent hours of meticulous research hunting down the restaurant in Bordeaux that served the finest steak Bordelaise. Clearly, I hit the jackpot. This table hadn’t come easily—it’s the kind of spot that requires a bit of perseverance and maybe a sacrifice to the gods of gastronomy—but when I sat down, it was as though the universe had conspired to deliver this meal.

My friends, still buzzing after completing the Médoc Marathon, joined me in demolishing the spread. Their post-run appetites were insatiable, and the joyous, wine-soaked chatter drowned out the restaurant’s ambient hum. Each bite was a revelation, each sip a celebration. By the time we reached dessert, I was unashamedly licking marrow off my spoon, the sauce dribbling down my wrist, utterly content in the knowledge that I’d uncovered something truly special.

Now, as I sit on the TGV hurtling through endless vineyards back to Paris, I can still taste that meal. The Bordelaise sauce, with its deep, rich notes of wine and herbs, still dances on my tongue. The côte de boeuf, tender and charred in all the right places, remains vivid in my mind. Bordeaux may dress itself up as France’s wine capital, but for me, it will forever be the city of bone marrow and Bordelaise.

So, if you find yourself in this oversized market town with a craving for steak and a willingness to indulge in the best of French culinary tradition, OQG awaits. Just don’t forget to book early—and maybe pack a bib.

Chef Tris

Food Tour Guide

From the bustling streets of Paris to the quiet moments at home, my journey is one of passion, resilience, and a deep love for French cuisine. I’m a brit who moved to France with my Parents aged 16, trained as a chef in Paris Palace at 18 and have spent decades observing and eating like the French. Having spent some time as a tech recruiter my move last year to share my love of food as a local food tour guide in Paris has been a delicious turn of events, blending my professional skills with my personal story of renewal.