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A husband-and-wife restaurant in Le Petit Bayonne where the kitchen is divided by course: he handles the savoury plates, she owns the desserts, a division of labor that feels less like a gimmick once you've tasted her work. The room is quiet and pared back, the cooking precise and rooted in local produce. It's the kind of small, serious modern restaurant that fills up with people who did their homework before booking.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Line-caught meagre
“eg line-caught meagre and a medley of heirloom vegetables, Kintoa pork risotto and pickled chanterelles, followed by a superb apple dessert”
Michelin Guide -
Kintoa pork risotto
“eg line-caught meagre and a medley of heirloom vegetables, Kintoa pork risotto and pickled chanterelles, followed by a superb apple dessert”
Michelin Guide -
Apple dessert
“followed by a superb apple dessert that leaves no doubt as to Faustine's talent”
Michelin Guide
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