Unperturbed, this compass of Luzian gastronomy never changes course, always steering us in the direction of controlled gourmet pleasure. Nicolas Borombo has the technical know-how, but above all the knowledge of his clientele and the products they need to enjoy. His menu is as much a tribute to the region as it is a highly personalized culinary ode: white asparagus with morel mushrooms, peas and arbois sabayon, Banka trout gravlax with ponzu wasabi avocado, scallops or Souraïde pigeon reveal a complex, in-depth approach, the culmination of which seduces every guest in a very attractive menu at €98, which can rise to €130 in the evening. The atmosphere is bright and festive, and the service contributes to this, as does the well-kept cellar, stocked with solid labels.
17 Rue de la République
64500 Saint-Jean-de-Luz
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OPENING HOURS
MON
TUE
WED
THUR
FRI
SAT
SUN
People
Nicolas BoromboChef
Nicolas BoromboChef
Menu
A la carte
Appetizers
Carpaccio of scallops in a tangy, iodized marinade, blanc manger with lime, tagetes, pomegranate, shredded bottarga, yellow and lime gel, pomegranate and tagetes sorbet
€35
White and green Landes asparagus served warm, colonnata bacon veil, morels, white and green asparagus shavings, morel praline, Arbois wine sabayon, micro-vegetables
€35
Main dishes
Roasted sea bass from the Basque country, artichoke mousseline, Galician razor clams, green asparagus salicornia with preserved lemon, sparkling shellfish broth with Noilly Prat, micro-vegetables
€48
Roasted Galician beef tenderloin, morel mushrooms, raw and cooked Landes green asparagus tips, beef jus with Kampot red pepper
€58
Dessert
Amateur chocolat yuzu craquant chocolat feuillet une, crèmeux chocolat au lait tanariva, gel yuzu, crème praliné amande et noisette, mousse au chocolat bio Millot 74%, sorbet yuzu
€16
Kalamansi and mango Genoa bread with lime, creamy kalamansi, mango freshness, mango and lime gel, black coconut meringue, timut pepper cloud, kalamansi and spicy mango sorbet
€16
