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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.
Je suis un habitué de ce restaurant je fais 30km pour goûter sa soupe PHÔ.
Le service y est très agréable et fort accueillant.
Les prix sont raisonnables. Et les gens qui m’accompagnent n’ont jamais tari d’éloges au sujet de sa cuisine.
Les petits sont bien accueilli, le mien raffole des brochettes au poulet au caramel.
Il est préférable de réserver.
Moi j’adore ???? Frais, sains et bon
À vos baguettes ????????????