Germaine

64100 BAYONNE
13.5/20
 Chef's Restaurant
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© garbure_xipirons
© garbure_xipirons
© garbure_xipirons
10 PHOTOS
Chef
Maxime Chentouf
Cooking
Basque | French | Gastronomic | Modern
Budget (€)
Indicative price per person (excl. drinks)
48

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.
LOCATION

LOCATION

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Address 27 Quai Amiral Dubourdieu
64100 Bayonne
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People
  • Maxime Chentouf
    Maxime Chentouf Chef
    Maxime Chentouf Maxime Chentouf Chef
  • Corentin Poirier
    Corentin Poirier Pastry Chef
    Corentin Poirier Corentin Poirier Pastry Chef
  • Léa Florian
    Léa Florian Sommelier
    Léa Florian Léa Florian Sommelier