马尔桑别墅 - 赫尔维-马丁·加拉皮特之家

Some chefs owe their reputation as much to their cuisine as to their human qualities: Michel Guérard, who died in August 2024, was one of them. Considered one of the founding fathers of "la nouvelle cuisine", admired by his peers the world over, he always put the same passion and dedication into his work, leaving his kitchen teams and family an incomparable gastronomic heritage. At Les Prés d'Eugénie, you get the full experience: the enchanting setting of a gorgeous mansion set in the verdant grounds, a front-of-house team with laser-like attention to the smallest of details… and, above all, c

Comfortably installed in what used to be the fine dining restaurant, L'Orangerie is a real treat, indulging diners with an array of options. The most emblematic dishes and recipes of the father of nouvelle cuisine, the late Michel Guérard, are present and correct. Alternatively, you can get your teeth into fine cuts of meat from the Landes département (Blonde d'Aquitaine and Bazadaise beef, local poultry etc) cooked over an open fire. Finally, there are starters that combine classics and brasserie dishes (house-smoked salmon, horseradish cream and toast; avocado "cocktail" and large Palamós pr

Villa Mirasol has entrusted the reins of its centennial restaurant to Landes-born Philippe Lagraula (Troisgros and Bras), who rustles up market-fresh, generous, flavoursome cuisine. He is famous for his unconventional flair, precise plating and balanced flavours that are unveiled in a modern, no-holds barred score. Examples include grilled squid and txistora, balsamic-flavoured beetroot and kumquat. Sampling the house signature dessert, a decadent île flottante, on the riverside terrace in fine weather, is a treat not to be missed!

Antoine and Coralie met at Jean Coussau's Relais de la Poste in Magescq, after stints in prestigious restaurants in France and Spain. This former café-restaurant has been given a facelift that subtly blends vintage and modern features (waxed concrete floors paired with exposed beams). As for the food, this pair of pros focuses on flavour, giving traditional recipes a creative spin – think whole-roast pigeon, sweet potato cream, fresh spinach mousse and Granny Smith pickles; apple prepared tarte Tatin-style, walnut sablé, hay ice cream, buckwheat cream and cider caramel sauce. They have two ple

Tastefully refurbished in a contemporary, minimalist style, this restaurant is located at a remove from the town centre. The chef focuses on nature and short supply chains, showcasing the terroir of France's South-West, particularly the Landes, through constantly evolving surprise set menus. Excellent 800-strong wine list.

A village inn that has rediscovered its colours of old. It has a vegetable garden, old beams and terracotta floor tiles. An ideal setting in which to relish a nicely revamped version of the local cuisine. The exquisite suites and rooms promise a perfect night’s sleep.

To say this place is steeped in history is an understatement: the monastery, rebuilt several times since the Middle Ages, is said to stand on the site of a Roman oppidum. The chef revisits French cuisine through a seasonal lens, showcasing premium ingredients, and serving up his dishes in an elegant setting. Guestrooms available; hotel facilities include swimming pool and spa.