Restaurant Michel Guérard
Place de l'Impératrice, 40320 Eugénie-les-Bains, France
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15 PHOTOS
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Practical information
- Location
- Eugénie-les-Bains
- Chef
- Hugo Souchet
- Cooking
- French | Gastronomic | Signature cuisine
- Services
- Access for people with disabilities, Accommodation, Children's Menu, Cooking lessons, Garden, Private Parking, Valet parking
- Style
- Elegant, Exceptional setting, Romantic, With family
Budget
(€)
Indicative price per person (excl. drinks)
180 to 350
Gault&Millau's review 2026
18/20
Prestige Restaurant
For Hugo Souchet, this is both a legacy and a mission: to build upon it by keeping this unique establishment alive, as it remains one of the most beautiful in France thanks to its relaxed atmosphere, charm, and fine dining. The chef, who was once chosen by Michel Guérard to carry out his vision, remains as much a loyal craftsman as a true master of the kitchen, leading his team where necessary, under the watchful eye of the grand master. Amid the nobility and elegance of the salons of this sumptuous Landes inn, adorned with portraits of Napoleon III and Eugénie in the main dining room above the grand fireplace, one willingly takes part in this theatrical experience entirely devoted to pleasure. The two small tartlets with a springtime freshness served as appetizers, such as the small lobster with green mayo and Meyer lemon, set the stage for a feast of indulgence. Everything is beautiful, prepared magnificently, with style and without unnecessary showmanship: the langoustine with spiced butter, angel hair pasta, pak choi, and a light curry; the simple yet splendid roasted turbot with greens, cockles, peas, and dune beans; and zucchini juice—are two examples of this familiar, almost home-style cuisine, yet refined and elegant, as demonstrated by the “best of lamb”—chops, fillet, saddle, and shank, in a harmonious blend of flavors and textures—a true feast alongside oyster bonbons and caramelized asparagus. The mushroom dim sum with truffle infusion, a nod to both global and regional influences, precedes a remarkable chocolate-verbena-armagnac-ginger dessert, and a devilishly tempting rhubarb tartlet as a petit four, utterly irresistible and addictive. A wonderful young dining room team, perfectly supervised by the maître d’hôtel in uniform, a wine cellar with 4,500 labels featuring all the great Bordeaux wines and all the top names in French vineyards, selected by vintage and made very attractive by their prices and prestige.
Map
OPENING HOURS
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Menu
A la carte
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