An eye for detail and a passion for precision run through the fresh, no-nonsense cuisine rustled up by the duo formed by Hugo and Sophie – in charge of savoury dishes and desserts, respectively. This couple of well-travelled chefs, whose skills have been honed at MICHELIN-starred establishments, create dishes in which local seasonal produce is sometimes enhanced by exotic condiments. A case in point is the delicious mackerel sashimi with a spicy salsa verde with green Landes pepper, split pea guacamole, cucumber marinated in a Biarritz mint liqueur and raspberries. The culinary pleasure continues with Sophie's delicious and on-point desserts.