In a small seaside resort in the Landes, this restaurant is undoubtedly the place to go; booked out a week in advance, its success is down to word of mouth. After being welcomed with a smile by the chef's partner, who runs proceedings front of house, you settle at your table in this contemporary bistro done out with wood, plants and vintage posters. The small menu, which is regularly refreshed, features creative cuisine that's well executed. The canny chef conjures up original, well-spiced dishes without putting a foot wrong: crispy rice, swordfish gravlax, spicy strawberry gazpacho and shiso granita; pressed veal shank braised in hay, coffee emulsion, marinated shiitake and wasabi crumble.