Naissain means "spat" – or oyster larvae. This modern bistro was opened by Thomas Iglesias, a chef who has sailed the seven seas. He always has one dish devoted to this mollusc, with supplies from his brother's oyster farm in La Teste de Buch. As for the rest, this chef who loves to travel admits to having a soft spot for vegetables (there is a vegetarian starter and main course on the menu at every service). Imagination goes into teasing out each vegetable's flavour, in dishes such as the slice of baked celeriac brushed with a tasty vegetable jus and topped with roasted pistachios and cubes of feta. There is a short à la carte menu comprising three dishes that change each month, plus a great value lunch set menu.