Skiff Club de l'Hôtel Ha(a)ïtza

33260 LA TESTE-DE-BUCH
15.5/20
 Remarkable Restaurant
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6 PHOTOS
Chef
Stéphane Carrade
Cooking
Signature cuisine
Style
Romantic
Price Indicative price per person (excl. drinks)
180 € to 270 €

Gault&Millau's review

15.5/20
Remarkable Restaurant On the shores of the Arcachon basin, Stéphane Carrade orchestrates a technical cuisine of remarkable precision. The Thermidor imperial shrimps reveal a perfect mastery of cooking, the grilled flesh sublimated by a beurre monté with grape juice, adding a subtle roundness. The blue lobster tail, coated with roasted sesame seeds, is accompanied by a gingerbread bisque with notable aromatic depth. Sweetbreads cooked on a Japanese BBQ reveal a soft texture throughout, served with crispy ventrèche and a fresh herb béarnaise. The brown juice enriched with strawberry consommé brings a remarkable sweet-savory complexity. Alexandre Blay creates a technical pre-dessert with corn, skilfully playing on textural contrasts. The dessert of figs marinated in spicy port develops a rich aromatic palette, combining mellowness, crispness and icy freshness in an assertive gourmet harmony. Simon Verger, MOF 2019, directs impeccably synchronized service. The wine list, designed by Thomas Mazeyrie, reveals exceptional depth in Burgundy, and offers prestigious references by the glass.
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Address 1 Avenue Louis Gaume
33260 La Teste-de-Buch
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Monday Lunch Dinner
Tuesday Lunch Dinner
Wednesday Lunch Dinner
Thursday Lunch Dinner
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People
  • Stéphane Carrade
    Stéphane Carrade Chef
    Stéphane Carrade Stéphane Carrade Chef
  • Created with Fabric.js 5.2.4
    Alexandre Blay Pastry Chef
    Created with Fabric.js 5.2.4 Alexandre Blay Pastry Chef
  • Created with Fabric.js 5.2.4
    Thomas Mazeyrie Head sommelier
    Created with Fabric.js 5.2.4 Thomas Mazeyrie Head sommelier