Le Bistrot du Bassin

In the oyster-farming district of Cap Ferret, it is an old building clad in blue-grey wood and bordered by a terrace planted with hydrangeas, white laurels and yuccas. The residence houses a hotel and a restaurant, Le Bistrot du Bassin, which holds the title of Maître Restaurateur. On the bistro side, the house plays with seafood, South-West and seasonal products: scallops, roast sea bass, sea bream on its bed of tomatoes, red mullet and tuna just cooked, but also homemade foie gras from the Landes, Bordeaux lamprey or Gironde caviar. The chef likes to serve the vegetables crispy with just a drizzle of olive oil or in cream. And for pastries, the star of the house is called madeleine and is served with vanilla, caramel or pistachio creams. Many other pastries are always served on a generous buffet.