In Bayonne, a single table at Séquence (s) ...
Sébastien Gravé, at the head of two restaurants in Paris and Bayonne, has opened a third restaurant dedicated to the unique eight-course menu, which can be privatized: “Séquence (s)”.
An address with a simple and functional Scandinavian decor.
This enthusiast of rugby and Basque pelota, needed to open a table at his home to celebrate his hometown.
A question of attitude, the chef likes above all that we are at home, at home, with friends.
As in Paris, in the Basque country, the restaurant has its adjoining “Penà”.
A well thought out place with a single table for 16 people, high, graphic and surrounded by comfortable chairs.
The chef gives pride of place to local gastronomy and offers another aspect of his cuisine.
We like the soft or bright light depending on the time and the desired atmosphere, the sober design and the retractable screen for rugby or Basque pelota evenings.
And all this at a very reasonable price.
Prices:
menu in 8 sequences, 60 €.
The address:
Sequence (s), 17 quai Amiral Dubourdieu, 64100 Bayonne.
Phone.
: 05 59 93 35 36.
Read also: From Biarritz to Saint-Jean-de-Luz: ten original ideas for (re) discovering the Basque Country
... or daring at L'Inattendu Bayonne
The Unexpected is now open every Saturday noon.
Here, poultry (Maison Garat), green zebra, smoked eggplant, hummus and lapsang souchong.
Pierre Carton / The Unexpected
At the helm,
Mathieu Salmon in the kitchen and Manon in the dining room.
He frequented starred restaurants before taking up this address day by day, which smells of the Basque Country in the little Bayonne with his wife.
His cuisine is like his region, daring and sincere to satisfy us.
The chef innovates, offers complex and often unique flavor combinations that are inspired by the feeling of this native land.
Every day, he creates a coherent, balanced cuisine responding to a personal understanding of the territory.
On the plate only fresh and local, such as Herriko beef with butternut / Iranian black lemon / grape / millet, fish from the auction with eggplant, fig, yuzu, fish soup and Japanese crackers.
Prices:
starter menu + main course + dessert 35 €;
two-choice menu: 2 starters, 2 main courses, 2 desserts of your choice, € 47.
The address
: L'Inattendu Bayonne, 23 rue des Cordeliers, 64100 Bayonne.
Phone.
: 05 59 59 83 44.
At Pyla-sur-Mer, the Skiff Club of the basin
Stéphane Carrade, chef of the Skiff Club, gourmet restaurant at the Ha (a) ïtza hotel, was awarded a second in the 2020 Michelin Guide. Haïtza / Photo press
The Ha (a) itza hotel (
or Haïtza, the rock in Basque, Editor's note
) is a jewel of the Arcachon basin.
It is a unique and warm place, which offers its guests an invitation to travel through an atypical decoration.
In a very nautical universe, part shipyard, part yacht club, it is a gigantic veranda which accommodates the restaurant of thirty seats with its "skiffs" suspended from the frame.
For the rest the walls are sober, they welcome boaters, and photos of yesteryear.
On the program of this menu with 2 Michelin stars: 4 starters, 4 main courses, 4 desserts.
That of wines offers no less than 800 references, while the Sunday brunch does not at all make you want to go back to work.
At the helm, Stéphane Carrade sticks to it to the delight of the people of Arcachon.
At 52, the chef returned to the closed two-star club last January.
In this signature cuisine where the territory is important, each dish corresponds to a memory.
Place the pearly carabineros in the juice of the heads raised with whiskey and chestnuts, with matured pork loin "on straw", in a "sarcive" way grilled with pine nuts, or even with candied and then roasted pear, caramelized pecans ... A journey in itself.
Prices:
2 courses € 110, 3 courses € 140, 4 courses € 160.
Brunch, € 70.
Address:
Le Skiff Club, 1 avenue Louis Gaume, 33115 Pyla-sur-Mer.
Phone.
: 05 56 22 06 06.
In Bordeaux, the new hotel table at the Burdigala ...
In the kitchen, chef Grégory Vingadassalon highlights products from the South-West and the region.
Burdigal / Press photo
Bordeaux, city of Montaigne, world capital of wine has also become in recent years a popular destination for its gastronomy.
Right in the city center, the new Burdigala boutique hotel has a contemporary and colorful feel and emphasizes catering that gives pride of place to food and wine.
We owe the new decor to Oscar Lucien Ono, used to makeovers in refined and relaxed hotels.
Turquoise blue and yellow hues for the benches and armchairs, a large glass roof open to the sky, graphic ceramic tiles on the floor and numerous cascades of brass foliage on the walls.
In the kitchen, chef Grégory Vingadassalon highlights products from the South-West and the region.
The plates are fair and tasty, and the recipes are precise.
A la carte as a starter, gua bao of candied pork, where Salmorejo and cream cheese with herbs, as a main course, cooked raw tuna, gnocchi and zucchini cream, sirloin barbecue taste grilled avocado and guacamole, for dessert, poached rhubarb, strawberry rhubarb salpicon vanilla cream, or simple gourmet coffee.
Prices:
menus 18 and 21 €.
The address:
Hôtel Burdigala Bordeaux, 115 rue Georges Bonnac, 33000 Bordeaux.
Phone.
: 05 56 90 16 16.
Read also: Cycling: three routes to do around Bordeaux
... and the discovery of the moment, the Original
This restaurant not far from the Cours Alsace Lorraine and the famous rue Sainte Catherine opens its arms to you.
Limited capacity in modern decor.
Joëlle Dubois / Press photo
Very close to rue Sainte Catherine, here is one of Bordeaux's hidden little gourmet nuggets: l'Originel.
They are two cooks Benjamin Dacumba and Jonathan Dalvy, one of whom worked at Michel Trama.
Eighteen place settings, for a table that boasts market arrivals on an ultra-short menu.
A sober decor where you can see the Lilliputian cuisine through a bay window.
The menu offers the daily products, associated with a large choice of herbs and spices.
Here, no fuss, we focus only on the essential, which is the taste.
The recipes are creative and the cooking is mastered.
Very nice combinations such as crab meat, vegetable water and lemon cream, a pork terrine and herb condiment, where a millefeuille of seasonal vegetables and its crispy tile, a crunchy pork, full-bodied juice and garnish from the garden, hake, guinea fowl or langoustines.
The two accomplices offer a nice red wine at a low price.
This somewhat hidden address is truly a discovery full of charm.
Prices:
dish of the day, € 12;
menu (starter - main course - dessert), € 18;
l'Originel menu, € 35.
The address:
L'Originel, 35 rue du Loup, 33000 Bordeaux.
Phone.
: 05 56 44 21 19.
