It’s a stroke of luck for this elegant resort on the Bassin to have secured the services of Stéphane Carrade, whose distinctive Aquitaine cuisine has earned him three well-deserved toques. The chef, who was honored this year at the Gault&Millau Tour with a “Techniques of Excellence” award, truly masters his craft like no other: fishing, the ocean, as well as livestock and seasonal produce hold no secrets for him and his team. The bill is understandably steep, but every dish—generously prepared with premium ingredients—bears the hallmark of excellence: cod kokotxas in a tartlet with Gironde osciètre caviar sauce, a medley of foie gras poached in sheep’s milk, John Dory in court-bouillon glazed with brown cecina jus and cockles in a Cazaux shiso sauce, and a beautifully executed fig dessert with spiced raspberry juice. A comprehensive wine cellar to satisfy every taste, with a wide selection of wines by the glass—including, of course, great Bordeaux wines, but also an impressive selection of Burgundy and Rhône wines.
