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

For the past two years, Maxime Chentouf, winner of the Dotation Gault&Millau, has been playing a major role in the revival of Bayonnais gastronomy. Full of energy and talent, the young chef runs his bistro-counter in the best possible way, suggesting and inspiring through his direct, day-to-day work: langoustine cappuccino, trout roe with txacoli, dulce sea lettuce and Nantes butter, duck pleurote celery and hazelnut, "rice milk" sake kasu yuzu for a beautiful spring sequence, changing according to the market, for €58. Interesting cellar showing good research into good costs, the Bourgognes of La Souffrandière or the Coteaux du Loir of La Roche Bleue, for example.