This is the coastal restaurant par excellence, from Brittany to the Basque country! For chef Erwann Le Pogam is a binational, having grown up in Biarritz and returning to his roots here. His table is a reflection of him, blending influences while never taking his eyes off the sea. His tasting menu is always a pleasure, with abalone from Plouguerneau, shiitake and mushroom broth, pan-seared foie gras from Uhartia farm, spicy soy sauce and kohlrabi, royal langoustine marinated raw, olive oil and fleur de sel, roasted small boat catfish, pil-pil and meat jus, Grenoble sauce, roasted milk-fed veal quasi, toasted pine nut and sardine condiment, confit shank with marrow, baby vegetables and sardine bone jus, and crackling cabbage, chocolate, hazelnut and tarragon. Good cellar.
