The good addresses of Margaux Le Baillif and Brice Goeuriot

Margaux Le Baillif and Brice Goeuriot, a couple both in and out of the kitchen, embody a new generation of passionate, committed chefs. After a rich career with such great names as Sylvestre Wahid, David Loisel and Florent Guillemot, these young talents opened Nuance in Bayonne in 2023. Hailed with a 14/20 Gault&Millau rating and the Jeune Talent 2025 trophy, their restaurant celebrates subtle cuisine rooted in the region, yet resolutely contemporary.

Today, they share with us five favorite addresses of local artisans and producers who inspire their daily lives. From the market gardener who supplies vegetables bursting with freshness, to the ceramist whose creations adorn their tables, to the butcher whose meats are exceptional, these encounters paint a vibrant portrait of regional know-how. Follow them on a journey through passion, tradition and creativity, to the heart of a land they reinterpret with brio.

Vegetables from Jardins de Harda, Ustaritz

Manuela, founder of Les Jardins de Harba, embodies a true passion for the land and quality. A former professional in the luxury hotel industry, she made a radical change when she embarked on permaculture market gardening, where she grows a wide variety of fresh produce with exceptional care. What sets her work apart is her commitment to the environment: Manuela waters her plants exclusively with rainwater, a gesture in harmony with her eco-responsible approach. "We've developed a real feeling with her, which directly influences the creation of our menu. Thanks to her products, and those of Romain, we design a menu that evolves with the seasons and harvests. With our 'carte blanche' menu, we celebrate the richness of her harvests, adapting our creations to the best she has to offer," assures the couple.

• Where to eat? Les Jardins de Harda, 515 chemin Harda, 64480 Ustaritz
• Instagram page: @lesjardinsdeharda

Monsieur Txokola's chocolate, Bayonne

Bayonne is considered the chocolate capital of France. Margaux Le Baillif and Brice Goeuriot therefore make it a point of honor to always offer at least one chocolate dessert in their restaurant. To achieve this, the duo rely on Monsieur Txokola, a chocolaterie located a stone's throw from Nuance. "They bring in pods from Asia or Africa and process everything on site. We then use their chocolate to create our desserts," enthuses Margaux Le Baillif.

• Where to buy? Monsieur Txokola, 11 Rue Jacques Laffitte, 64100 Bayonne
• www.monsieurtxokola.fr

Maison Montauzer charcuterie, Bayonne

Bayonne means local charcuterie! To offer the very best to their customers, Brice and Margaux buy from Maison Montauzer, a renowned charcuterie, which notably offers Kintoa and Ibaïama ventrèche, two local breeds of pig, known for their very specific tastes.

• Where to find us Maison Montauzer, 23 Rue de la Salie, 64100 Bayonne
• https://montauzer.fr/

Pascal Massonde's meat

While both chefs love to work with vegetables, meat also occupies an important place on the menu. "We're very careful to favor local production. The meat offered by Pascal Massonde is born, raised and slaughtered in the region", explains Margaux Le Baillif, who adds that each animal is worked from start to finish, so as not to spoil anything.

• Where to buy? Pascal Massonde
• Find addresses here: www.pascal-massonde.com

Ceramics by Gladys Rochas, Bayonne

Margaux Le Baillif and Brice Goeuriot trusted Gladys Rochas to make their first plates, which they still use today in their restaurant Nuance. The young ceramist has even opened a boutique in the heart of Bayonne, where you can buy her creations as well as take classes to learn how to make your own tableware.

• Where to buy? Gladys Rochas, 27 rue Sainte-Catherine, 64100 Bayonne
• www.gladysrochas.com