Wyszukaj restaurację w Przewodniku Michelin

This restaurant near the port has made it its mission to showcase the best produce from the Aquitaine region: asparagus from the Landes, lamb from Pauillac, oysters from the bay, pigeon, foie gras… Chef Thierry Renou also has a passion for Thailand and travels there regularly. Diners can therefore look forward to hints of fusion food in dishes such as foie gras poached in coconut milk; octopus with yuzu yoghurt, caviar and crystallised ginger; Ossau-Iraty cheese with satay sablé and cherry conserve; or oysters and sushi flavoured with aloe vera. This being contemporary cuisine, the chef is very mindful of the aesthetics of the dishes. As for the eponymous patio, you are in for a treat: the glass-paned roof means you can have lunch in the open air or dine beneath the stars.