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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 with an original blend of Landes and Creole flavors. Roasted Antillean black pudding goes perfectly with a poached egg and meat jus, while farmhouse chicken colombo from the Landes region is served with christophine confit in its own juice and coconut rice. The chef also invites you to travel with Guyanese bami with marinated chicken, Chinese noodles and wok-fried vegetables.
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Members' reviews on AUBERGE DU SOLEIL
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
La gentillesse du patron
La qualité du repas
Je conseille
Un peu cher pour un service basique et des portions minimalistes.
Un peu cher pour un service basique: pas de nappe ni de sets, serviettes en papier et couverts non changés entre les plats. Même si la cuisine est correcte, la note reste salée.
Nous avons passé un excellent moment en famille . Je recommande vivement !