Be sooo bad and don't leave any of this Camembert.
Gaël Bourg He has been cooking for the most demanding palates for 20 years: his own, those of his friends and his family. No ironies. Who can be more critical than those who know you best. Self-taught in the kitchen and very curious, This designer of French origin moved to Madrid with his wife for work and ended up finding his calling: running his own restaurant. And to govern is not a verb chosen at random, Les Mauvais Garçons is his restaurant, created for sharing his favorite recipes, made and served just the way he likes them, she explains with grateful honesty.
“I wanted to do what I wanted, that nobody told me what to do”, he says with a slight French accent. In the brief menu, his favorite products, but only good product: duck from the Gers (France), old cow from Ávila, Iberian pork from Extremadura, French cheeses and Galician wild fish. "Now what I hope is that people like the same thing as me."
Decadence and irreverence.
Les Mauvais Garçons, bad boys in french, It's not a random name, it has to do with that rebellious attitude and a bit current punk that Bourg transmits and transfers to the premises. For example, the point of the meat is not chosen. Gael Bourg is a well-known carnivore, whether he says it the first time or you guess it from a quick glance at the menu, and for him, if the meat is good, There is only one way to take it raw or almost raw. He has duck tartare with crazy salt, parmesan, cilantro, sunflower seeds, lime and almond milk. EITHER aged beef tartar with isot (Turkish pepper), shallots, fennel, mint, yolk with soy, soy sauce with wasabi. Or the Iberian sirloin tataki with sumac (Turkish spice), nori seaweed and cognac date sauce.
Ávila matured beef tartare
"I'm a carnivore, but not a brute," he adds quickly. He selects with great precision where he buys that meat both in France and in Spain, small producers, sustainable livestock. A rule that he also applies to wines, with a wide selection of natural wines, wines that are still breathing and transforming when opened and served in the glass to surprise with the flavors. Another key to his cuisine, because everything follows a plan and a logic at Les Mauvais Garçons, the one that Gael Bourg has thought of and enjoyed.
"I like to be told a story and surprised," he says. And it is exactly the same thing that he does now with his guests. Each dish comes to the table with a story, a personal story, of his experiences and travels. Each dish arrives with a different spice, a sauce, which hides the stories of those trips for which he has taken his curiosity, in which he knocks on the kitchen doors and records everything by GoPro in hand.
The African fabrics in homage to the culture of his woman.
The menu at Les Mauvais Garçons starts with a “shot without glass”, a hemispherical jelly based on gin, basil, lemon and olive oil, which Bourg asks the customer to absorb from the plate “at once”. A drink to cleanse the mouth and continue dinner with Normandy butter, with chorizo powder and nori seaweed spread on Panic bread. Then maybe homemade foie gras either raw milk Camembert (there is no other option, if it is Camembert it is raw milk) roasted and stuffed with nuts and blueberries and that can also be a perfect finishing touch.
Homemade foie gras with crazy salt.
After having gone through those raw dishes and other more cooked: Grilled duck breast, Duck confit burger (you could make a themed menu just for duck) , Galician wild fish papillote, Toulouse sausages or vegetable wok.
All served in a place that Bourg also designed with a certain irreverence, construction materials, decadence, provocative photos and a secret mirror in the bathroom to see them all. “Sophistication at the plate” versus “wild look” as you like to define. So are the bad boys who do play at the table.
Provocation and a punk point.
WHY GO
Because it really is a different and fun experience. Only for those who are not afraid of surprises, nor are they lazy to play at the table.
ADDITIONAL FEATURES
attention to dessert chocolate experience, an authentic sensory experience, a surprise that you cannot imagine and that we will not reveal here (nor should you reveal it if you try it). We'll just say, as Gael says, it won't fill you up. You may have eaten all the duck on the menu before.
Wild fish tart.
Address: C/ de la Madera, 36 See map
Telephone: 640 61 27 07
Schedule: Wednesday and Thursday from 20 to 2H. Friday and Saturday from 2:00 p.m. to 5:00 p.m. and from 8:00 p.m. to 2:00 a.m. Sundays from 2:00 p.m. to 5:00 p.m.
Additional schedule information: Monday and Tuesday closed.
Half price: €26