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Le Skiff Club
Basque
A yacht-club dining room tucked inside a Philippe Starck-renovated hotel on the edge of a pine forest near the Dune du Pilat is a promising premise, and the two Michelin stars suggest the kitchen follows through. The chef's cooking leans hard into the Aquitaine larder, pulling pork, asparagus, and wild mushrooms into something the menu calls progressive terroir. Desserts have their own devoted following.
The awards strongest first
- Michelin Guide 2 Stars
One number, weighted & current 89
How we scoreThe dishes from the writeups
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Noir de Bigorre pork presa
“He combines generosity and finesse in dishes such as honey-glazed sweet-and-sour Noir de Bigorre pork presa, sauce diable with pig's trotters, and green asparagus with stuffed morels.”
Michelin Guide -
Green asparagus with stuffed morels
“He combines generosity and finesse in dishes such as honey-glazed sweet-and-sour Noir de Bigorre pork presa, sauce diable with pig's trotters, and green asparagus with stuffed morels.”
Michelin Guide -
Jumbo grapes with JM rum
“Finally, Alexandre Blay's desserts are the icing on the cake: his Mexican vanilla, crème brûlée and jumbo grapes with JM rum, caramelised gavotte, ice cream and zephyr with roasted pods is at the intersection of finesse and originality.”
Michelin Guide
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The neighbors closest first
- Ha(a)ïtza Stay · 74
- La Co(o)rniche Stay · 74
- La Guitoune Stay · 69
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