Germaine

Rating: 13.5
Author: Gault&Millau

64100 BAYONNE

13.5/20
Chef's Restaurant

BOOK

10 PHOTOS

Chef: Maxime Chentouf
Cooking: Basque | French | Gastronomic | Modern

Budget (€)

Indicative price per person (excl. drinks)

Gault&Millau's review 2026

In his new restaurant, built for sharing, Maxime Chentouf (Gault&Millau Award for Young Talent 2024) offers a sophisticated and ambitious cuisine. He pays particular attention to each product, which he will work on, embellish and "re-discover". His cuisine takes great care to ensure that beet, red mullet, artichokes... express themselves to the full. Each dish finds its roots and then takes us on an accomplished gustatory journey. The very successful "seaweed and ewe's bream" shows us the perfect communion of this land-sea delicacy. This native of Nantes has made the Basque terroir his own, with a fresh eye that's full of surprise and accuracy.