La Petite Table

Rating: 12.5
Author: Gault&Millau

40130 CAPBRETON

12.5/20
Gourmet Restaurant

Chef: David Boulouys
Cooking: French | Traditional
Style: Romantic | With family

Gault&Millau's review 2026

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.