The third generation of the Ibarboure family quietly presides over the fate of this lovely family property. The sons, chef Xabi and Patrice, Best Pastry Maker of France 2019 who honed his talents in establishments from Paris to New York, rule over the kitchen. Fine Basque produce is showcased in seasonal menus: Adour salmon, Kintoa black pig, red fruit from Mendionde, gingerbread from Ainhoa, Espelette pepper, Pyrenean lamb, Ossau-Iraty cheese. They grow their own herbs, flowers and citrus fruit in the estate’s kitchen garden and greenhouse, concocting dishes such as barbecued Landes green asparagus, vegetarian salad, sorbet of pineapple sage and Meyer lemon. What’s not to like?