by mimithorisson



… I would like to give you a little tip. There’s a tiny restaurant or rather a family run “table d’amis” opening soon in St Yzans-de-Médoc. But only for a month. And it’s very small … and simple. It won’t be open every night, there will be mistakes, there will be shouting, there will be laughter but most of all there will be good times.
I’ve had this dream for a while, to open a little bistrot. 5 years ago we moved to Médoc and since then this idea has been brewing steadily, produce has been sourced, inspected, sampled. “Is this saucisson better than the other saucisson, is this wine as good as that other one?” How sweet should the tomatoes be, how crunchy the bread? We don’t have all the answers but we have come far and now it’s time to share. I could write a long text explaining this journey and how we got here. I could describe at length what is my idea of a perfect restaurant. But frankly actions do speak louder than words, the doors are wide open, and if any of you are interested.




Our little pop-up is open:


Saturday 8th Dinner
Sunday 9th Lunch
Wednesday 12th Lunch
Thursday 13th Dinner
Sunday 16th Lunch
Thursday 20th Dinner
Friday 21st Lunch
Saturday 29th Lunch


Friday 4th Dinner
Saturday 5th Dinner




As some of you know we are situated in a village called St-Yzans-de-Médoc, our address is 1 rue de Loudenne, 33340 St Yzans-de-Médoc. That is also the name of the  “table d’amis”, “1 rue de Loudenne”.

Every day we’ll have a set menu of three courses where guests will have a choice of two dishes for each plate. I’ll try to keep things varied, fish vs meat, a lot of vegetables, simple desserts and sweeter ones for those who can’t resist.
If any of you have special requirements, vegetarian, certain allergies or intolerances, please mention that in your reservation and we’ll take care of your needs.
Due to our setup we won’t have an actual wine list but will select wines to go witht the food we serve each night. We will only serve Médoc wines (but of course), delicious whites and spectacular reds. Our flagships wines are Château Lynch-Bages, Château Ducru Beaucaillou and Château Calon Ségur – sounds good doesn’t it!




If anyone wishes to bring their own wine that is more than welcome. Especially if it’s a good Bordeaux …
This post, which isn’t really a post, but rather an announcement is accompanied by two very simple but incredibly delicious recipes (especially if you have access to good produce) that represent what guests might expect to be served in our home. And for those of you who can’t make it, there is always next year and in the meantime do open a bottle of great Bordeaux, get out the duck fat, the puff pastry and cook at home some of what we’ll be cooking here this summer.

Welcome to St-Yzans, I simply can’t wait to meet you all,

Mimi xx


Roast chicken with herbs
(Serves 4-6)


1.5 kg approx./ 3 pounds whole chicken
60 g/ 1/4 cup duck fat
3 garlic cloves
1 onion, peeled and halved
A few sprigs of rosemary and thyme
1 lemon, cut in quarters
Fine sea-salt and freshly ground black pepper

For the gravy
1 tablespoon flour
120 ml/ 1/2 cup chicken stock
120 ml/1/2 cup white wine

Pre-heat the oven to 180°C/350°F.

Rub the chicken all over with the duck fat. Season generously both inside and out with salt and pepper. Put the garlic cloves, lemon, thyme, rosemary, bay leaf, sliced onion in the cavity. Lift the skin slightly from the chicken, without tearing it, and place a bit of thyme and rosemary under, as well as a bit of duck fat. Place the chicken in the roasting pan.

Roast until golden and cooked through, for about an hour to 1 hour and 15 minutes.

Place the chicken on serving plate, and keep warm. Make sure to pour the juices in the cavity in the roasting pan. Leave to rest 15 minutes.

Make the gravy. Place the roasting pan over a low flame, then sprinkle the flour. Simmer until the sauce thickens, then pour the stock and white wine, scraping the bits in the bottom of the pan. Leave to thicken for a few more minutes. Strain the gravy and pour in a saucer. Season to taste.

Serve with roast potatoes.



Mirabelle tart
(serves 6)


For the dough

200 g/1 & 1/2 cup plain flour
1 tablespoon granulated sugar
Pinch of fine sea-salt
120g/1 stick unsalted butter, at room temperature
1 to 2 tbsp ice-cold water

For the filling

Enough mirabelles to fit in your tart pan!
Sugar to sprinkle on top, approx 30 to 50 g (as you wish)

Preheat the oven 200°C/ 400°F

Make the dough

Mix together the flour, sugar and salt in a large bowl. Use your fingertips to rub in the butter until the mixture is crumbly. Mix in just enough ice-cold water to make a smooth dough. Shape into a ball, wrap in cling film and place in the refrigerator for 3O minutes minimum.

Roll out the dough thinly and fit into a tart pan. Prick the base with a fork and place in the freezer for 20-30 minutes. This step will help your crust to stay put and not shrink.

Rinse the mirabelles and pat dry. Halve the mirabelles and remove the pits. Place the mirabelles in a circular motion, outwards towards the center. Make sure to place each slice as close to each other as possible as they shrink a lot in the oven. Sprinkle the sugar all over (some like it without sugar, I like just a little).

Bake until pastry is golden and mirabelles are golden brown, about 25 to 30 minutes.

Leave the tart to rest (and set) for at least 45 minutes before serving.