Fine cuisine

perpetually
reinterpreted

Fine cuisine

perpetually
reinterpreted

Fine cuisine

perpetually
reinterpreted

Fine cuisine

perpetually
reinterpreted

Made with the greatest care

Using the best local produce

1- The restaurant
Whether it’s overlooking the ocean on the Landes pine terrace or in the stylishly designed dining room, you won’t miss out on the magnificent sea view. Taste a wide range of local fish and seafood dishes.

2- The chefs
Two talented young chefs are at the helm. Pierick Jacquey worked for the Michelin-star restaurant La Guérinière and Paul Bedin at the Hotel du Palais in Biarritz. They are a complementary duo, true friends and a driving force in their kitchen.

3- In the dining room or on the oceanfront terrace
Both in the dining room and on the terrace, the decor, as well as the food’s presentation, have the refinement of a 4-star hotel. The hardest part will be choosing between the gentle sea spray or the dining room’s contemporary atmosphere.

Ocean etiquette

Fish and shellfish in the spotlight

4- The food
The conviviality of market cuisine combined with the refinement of a gourmet restaurant is what the Grand Hôtel de La Plage provides. The cuisine especially focuses on local produce and seafood.

5- The menu
Updated every season, the menu is completed with suggestions based on the catch of the day. Seafood platters are served side by side with excellent products such as foie gras or Valrhona chocolate, which are continuously reinterpreted by our chefs.
> See the menu

“Seafood-based cuisine”

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