LE BAUDELAIRE - HÔTEL LE BURGUNDY
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Chic hotel-restaurant with patio offering fresh, seasonal and exceptional products, various desserts.
At the helm of this elegant hotel restaurant open onto a quiet patio, you will find the chef Pierre Rigothier who had known at Laurent and L'Espadon before he becomes an expatriate in London. At lunch, a formula allows you to discover a precise and meticulous cuisine. You do not come here to be surprised but to enjoy fresh and seasonal, and especially of exception produce, in cosy surroundings with an attentive service. You can therefore enjoy a trumpets zucchini cream from Albenga (Italian zucchini) with its flower stuffed with buratta and olives tagiasche, a black mullet of Saint-Jean-de-Luz, creamy polenta and chanterelle or a Mayenne pork belly confit, butternut marrow and Brussels sprouts. With its aesthetic presentation and unspoilt flavours, the dish is worthy of its star. Desserts of the pastry chef are also successful (creamy chocolate and candied ginger, chopped pecans, cocoa crumble, Granny Smith tatin apple as a tatin, streusel with almond and soft caramel with fleur de sel).
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