Restaurant-auberge offering bistronomic Landes and Creole cuisine in Azur.
Supported by his wife Juna, Damien, who trained with Frédéric Anton and Guy Savoy and ran the kitchens of a Las Vegas restaurant, offers a bistronomic cuisine blending Landes and Creole flavors. Roasted Antillean black pudding goes perfectly with poached egg and meat jus, and farmhouse chicken colombo from the Landes region with christophine confit in jus and coconut rice. The chef also invites you to travel with his Guyanese bamis with marinated chicken, Chinese noodles and wok-fried vegetables.
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