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A good address on the Arcachon Basin for getting together with friends to enjoy some very good cuts of meat cooked over a wood fire.
Radio host Manu Lévy and restaurateur Laurent Krafft are back! After seafood, they're now tackling wood-fired meat to delight connoisseurs. And it has to be said that the meats are excellent, well cooked of course, but also well seasoned. We let Rémy Puicercus, the sommelier, recommend a glass of red wine to accompany the fine entrecôte (around 400 g). The fries are cooked in beef fat, and the quality is top-notch. Epicurean evenings are organized every month.
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