Michel Niquet, the chef, gambles.
His dishes are worked, accomplished.
It translates the past by improving it.
Michel is a generous cook.
Tasting his recipes, you can guess the pleasure he felt in making them.
His flagship dish, the ttoro, comes to him from his grandfather, Michel Toyos, who prepared this fish for fishermen, in his grocery store:
“Very quickly, people from outside got wind of this ttoro.
Orders poured in, hence the idea of creating the restaurant.”
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An imposing book* (206 pages) summarizes Mattin, his spirit, his menu, his friends.
Two prefaces: Jean-Paul Gaultier and Bixente Lizarazu.
The whole world is therefore aware of this lair of the South West.
Lizarazu explains:
“The setting reminds me of my childhood, when I went to my grandparents.
The atmosphere, the furniture, the tables plunge me back into this universe.
I really like the pig's trotter croquettes, plancha langoustine tails, tartar sauce.»
An imposing book* (206 pages) summarizes Mattin, his spirit, his map, his friends.
PDS
All this happiness, exhaled by this small house, is the fruit of...
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