Le Hittau

You may well miss this former sheepfold with its exposed timberwork, as it is well hidden by verdant greenery along the beach road. It is however well worth keeping your eyes open! Chef Yannick Duc treats diners to spontaneous, vibrant recipes that are tailored to modern tastebuds and display a strong predilection for first-class seasonal produce, in particular the catch of the day. The chef also enjoys mixing seasonings, spices and peppers: white Landes asparagus, squid, grapefruit, yuzu, fennel sabayon; green curry-spiked lobster ravioles, emulsion of shellfish, coconut milk curry. Served alfresco on the patio in fine weather overlooking the chef’s herb garden.