Foodle

Les Pres D’Eugenie Michel Guerard

Restaurant Les Pres D’Eugenie located in the countrysides’s spa resort in the Landes.
Michel Guerard opened his restaurant in Paris in 1965. He was awarded with his first Michelin star in 1967 and the second in 1971 than he moved the restaurant to Eugenie les Bains. He got the third Michelin star in 1977. This is one of the longest running 3 Michelin starred restaurants in the world.
Michel Guerard (84) is an iconic chefs of France, for his many achievements such as promoting the Nouvelle cuisine in the 70s together with Paul Verge, Paul Bocuse and Pierre Troisgros.
Many great chefs were trained here under his supervision: Alain Ducasse, Michel Troisgros, Quique Dacosta, Massimiliano Alajmo.
He was awarded for Meuilleur Ouvrier de Français in 1958 as pastry chef.
They have two menu: the "Jour de Fete" menu for 198 Euro and the "Palais Enchante" menu for 255 Euro. Wine pairing is not available!
Started our evening in the garden with Badinguet Coctail, after were escorted to our table inside the restaurant. We have opted for the Palais Enchante menu with 6 courses plus the amuse bouche and petit four.
Caviar, palace potato, half lobster, pigeon, beef, all prepared to perfection, plated beautifully. Remarkable cheese selection and souffle with berries and verbena ice cream to finish the evening off. We are really grateful that we had the chance to taste the food of this remarkable gentleman. No wine pairing is available but the sommelier is helpful with his suggestions to compliment each course.

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La Cabane a Huitre
This lovely seafood bistro in Biarritz run by a nice full of smile couple, Sophie and Laurent

They serve the best and very fresh top quality oysters:
-Marennes d’Oleron
-Fines de claires oysters from an oyster farm that won the Medaille d’Or in 2016 and the Medaille d’Argent in 2017 from the Concours General Agricole Paris (CGA).
-Spéciales Bretagne
-Ostra Régal from Ireland.

They also serve grilled squid, seared St Jacques scallops with seasonal vegetables, shrimp with aioli or mayo, sea snails cooked in a traditional house-made broth, grilled razor clams or cooked with chistorra (Basque sausage), hake casserole, king prawn in house sauce, marinated anchovies), marinated octopus, and mussels. We will make sure to return every time we are in the region.
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Pedro Sánchez or Pedrito for his friends was the head Chef at Casa Antonio for more than a decade. Seven months ago he struck out on his own and cooks now in one of the tiniest restaurant I know. He barely fits 12 people into it. Steve and I had to sit on small bar stools which were put on the other side of the pass.
What is more astonishing is that his kitchen looks like the kitchen of a regular one bed room apartment. There is not ONE equipment which looks like it would be at home in a professional kitchen.
Undeterred by this Pedrito cooks up a true storm. His modern, clean, vegetable dominated and product based cuisine truly convinces. 19 servings which always follow the same rule, one main ingredient with only one other to enhance the first one. All of them flawlessly executed and so tasty that you and your palate stay alert and expecting throughout the meal.
I cannot wait to go back in the middle of the summer when the great Spanish vegetables are at their best.
Of all the courses one was a complete stand-put. Veal kidney with caviar! I am not a great fan of offals but this was by far the best I have ever eaten. The kidney were just fried for a few minutes in a very hot pan and then topped with caviar. Unbelievable. Less