The Coussau family are champions of classicism. Chef, Jean, and his niece, Clémentine, conjure up heart-warming food that pays tribute to the splendid produce of les Landes: foie gras, poultry, Chalosse beef, salmon from the Adour River and fish from Capbreton. A closeknit network of local suppliers enable them to rustle up signature dishes that the regulars come here in droves to sample: scrambled eggs with black truffles, warm duck foie gras with raisins and sole with cèpes. In autumn, you may sample roast woodpigeon or hare à la royale, without forgetting a superbly airy and creamy Grand Marnier soufflé, filled with a refreshing sorbet of bloody orange. Fine French dining at its best in a knockout location between the Atlantic Ocean and pine forests.