€€€Classic Cuisine
In a handsome 17C edifice, this restaurant continues to fly the flag of gourmet hospitality and upholds a distinctly bourgeois brand of elegance. Chef Anne-Sophie Godry has remained true to the establishment’s traditional Gallic ethos and its signature dishes, among which calf’s sweetbread with a frothy butter, sole meunière and Paris-Brest praliné à l'ancienne with a chicory custard. The front-of-house team is cheerful, competent and slick. Terrific wine list, with more than 400 references.
€€Modern Cuisine
The wide glass façade of this modern building affords a glimpse into the light-filled interior, which features an exposed brick wall and touches of greenery. The chef turns out precise, unpretentious cuisine, in which the premium ingredients speak for themselves. Raw scallops are cut into thick slices and served in their shells, enhanced with a dill-orange vinaigrette, plus a lemon gel for added freshness and complexity. More rooted in local tradition, the farm-reared Landes chicken is incredibly tender, with a sweet potato purée and a rich, reduced jus. Confidently executed, well-balanced dis