La Petite Table

40130 CAPBRETON

12.5/20
Gourmet Restaurant

Chef David Boulouys

Cooking French | Traditional

Gault&Millau's review

12.5/20

Gourmet Restaurant With its view over the harbor, David Boulouys' table immediately sets the tone for an address that is very much in touch with its homeland. The chef cultivates a very high standard of bistronomy, combining local produce with fresh, intuitive ideas. The menu expresses his technical ease: white asparagus from Tosse grilled on the BBQ, chickpea miso hollandaise, toasted bread emulsion, bellota bacon, trout from Banka in the Basque Country a la plancha, wild garlic emulsion and trout egg, romanesco, green asparagus from Tosse, pyrenean lamb, rack of lamb and 7-hour leg of lamb with citron, kidney skewer glazed with pomegranate, sumac, potatoes au jus and green asparagus, citron and candied bergamot millefeuille, Earl Grey tea ganache, ruby pomelo, grapefruit mousseline and tagette ice cream. Cave du sud.

MAP

Address 7 Quai de la Pêcherie
40130 Capbreton

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Opening

Opened today

Monday Lunch Dinner

Tuesday Lunch Dinner

Wednesday Lunch Dinner

Thursday Lunch Dinner

Friday Lunch Dinner

Saturday Lunch Dinner

Sunday Lunch Dinner

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David Boulouys Chef

Menu A la carte

Starter Petit pois, asperges vertes de Tosse grillées, anguille fumée, oeuf parfait 65°, crème d'anguille fumée, huile de menthe €15 Gambas à la plancha, coco de Paimpol au piment doux fermenté, ail des ours, oseille €16

Main course Lotte de Capbreton à la plancha, velouté de crabe au miso Koji et piment doux basque, agata au jus de crabe, jeune épinard €26 Filet de boeuf charolais grillé, purée de pomme de terre à la crème de truffe, oignon doux caramélisé, millefeuille d'agria, jus de boeuf truffé €26

Dessert Baba aux agrumes, ganache montée yuzu, orange sanguine, mandarine, crédrat, kumquat, crème glacée à la fleur de sureau €10 Mille feuille aux fraises gariguette, crème montée fraise-sureau, gelée de fraise, crème glacée à la fleur de sureau €10