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Chef Mathieu Rostaing-Tayard offers a seven- or five-course menu made up of local products, a selection of winegrowers’ wines, and colorful dishes, such as a red tuna from Saint-Jean-de-Luz with candied cherry tomatoes, habanero pepper, onions from Trébons, and a hint of oregano to flavor a smoked egg yolk. You can also enjoy candied eggplant or a tempura of green beans and pickled herbs, fish and meats depending on the arrival. Meanwhile, the counter entices us with its plates to share and its colorful desserts, like a lemon leaf sorbet.

The founder thought of the place as a laboratory for free-flowing cuisine. Mathieu Rostaing-Tayard is not new to the business as he is back with a vengeance after travelling the world, opening his first restaurant, Le 126, in 2008 in Lyon, Le Café Sillon and Le Micro Sillon in Lyon before settling in Biarritz with Sillon. One thing is sure, he has not finished making us travel.

Flora di Carlo