La Petite Table

40130 CAPBRETON

12.5/20
Gourmet Restaurant

Chef David Boulouys

Cooking French | Traditional

Gault&Millau's review

12.5/20

Gourmet Restaurant There's never a dull moment at David Boulouys. The cooking is masterful, the seasonings just right, with local produce, Capbreton peaches and the best fruit and vegetables of the season. Fragrant freshness with ajo blanco with almond, focaccia with bellota ham, cherry tomato, piquillo ice cream and olive oil, solid delicacy with Ibaïama Eric Ospital pork belly confit 36 h then grilled over a wood fire, Basque black pudding, cherry pork jus, apple mitraille, padron pepper. Dessert follows with ease (yuzu lemon tart, almond cookie, frosted verbena mousse) for a good sequence supervised with a smile by Virginie, the chef's wife. A well-developed Occitan and Aquitaine wine cellar, with a small selection by the glass.

Plan

Address 7 Quai de la Pêcherie
40130 Capbreton

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Opening

Opened today

Monday Lunch Dinner

Tuesday Lunch Dinner

Wednesday Lunch Dinner

Thursday Lunch Dinner

Friday Lunch Dinner

Saturday Lunch Dinner

Sunday Lunch Dinner

People

David Boulouys Chef

Menu A la carte

Starter Petit pois, asperges vertes de Tosse grillées, anguille fumée, oeuf parfait 65°, crème d'anguille fumée, huile de menthe €15 Gambas à la plancha, coco de Paimpol au piment doux fermenté, ail des ours, oseille €16

Main course Lotte de Capbreton à la plancha, velouté de crabe au miso Koji et piment doux basque, agata au jus de crabe, jeune épinard €26 Filet de boeuf charolais grillé, purée de pomme de terre à la crème de truffe, oignon doux caramélisé, millefeuille d'agria, jus de boeuf truffé €26

Dessert Baba aux agrumes, ganache montée yuzu, orange sanguine, mandarine, crédrat, kumquat, crème glacée à la fleur de sureau €10 Mille feuille aux fraises gariguette, crème montée fraise-sureau, gelée de fraise, crème glacée à la fleur de sureau €10