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Restaurant with a half-brokerage, half-industrial decor in Mimizan.
Sebastien Pinielo didn't have a classic course, it's not seen. This former air controller has already proven himself and his peers recognize him. In his own restaurant, La Table, he exercises his art with great simplicity, barely transforming the products. Well chosen, of quality, remain sublimated. Carpaccio of ancient tomatoes, chale kale grilled, chickens of black chickpea, sesame oil. Ribs of pork marred potatoes in the curcuma. You will have the opportunity to taste candied olive oil with olive oil and roast nets on the trunk, reduced choral juice to color cauliflower, or a small broth broth with vegetables to the marjolain, deiced with white balsamic… From the high volcular! Pears cream cream of hazelnut hazelnut blends or vanilla vanilla in the heart of red fruits, this is the Anthracite. You will love this restaurant at the mid-industrial semi-brocante where the main subject is really on the plate.
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Members' reviews on LA TABLE
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
les raviolis faisait peur à voir et était croquant par dessus le marchée , l’assiette de lasagne laisser a désiré et n’était pas bonne non plus , je n’ai jamais manger dans un restaurant aussi mauvais de toute ma vie et dieu sais que j’ai manger dans beaucoup d’endroit.
je pense que c’est un attrape touriste et que les responsables connaissent tres bien la médiocrité de leur cuisine , d’où le fait qu’il ne demande même pas si ça c’est bien passer.
vraiment n’y aller pas.