Chef Jean COUSSAU’s gourmet restaurant
- À la Carte and Set Menus
- Jean COUSSAU’s restaurant
À la Carte and Set Menus
Our à la carte and set menus reflect the cooking of South West France.
Take, for example:
- Gillardeau oysters on a bed of chanterelle and trompette mushrooms
- Duck foie gras and black winter truffle
- Crispy egg with Magescq asparagus, stewed fresh morels
- Adour lamprey with leeks
- Fillet of sea bass on a crispy skin
- Tournedos of Chalosse beef
- Pigeon breast roasted on the bone, legs Viennoise
The restaurant is open:
At lunchtime from 12 noon to 1.30 p.m.
At dinner time from 7.30 p.m. to 9.30 p.m.
The restaurant is closed:
All day Monday, Tuesday and Thursday lunchtimes in July and August.
Mondays and Tuesdays from 1 September 2013
The restaurant is closed from 11 November to 15 December 2013.
Jean COUSSAU's restaurant
Chef Jean COUSSAU’s gourmet restaurant, in Magescq, not far from Soustons, Hossegor and Dax, offers an introduction to the delights of local gastronomy.
The culture of South West France permeates the entire restaurant, with its local ingredients and traditional recipes given a contemporary twist: fish from the Atlantic and river Adour, poultry, duck and foie gras from the Landes, Chalosse beef, game, ceps and chanterelle mushrooms, Magescq asparagus…
In this world of gastronomy, Jean COUSSAU and his team invent and re-invent cuisine in tune with the seasons and the best market produce. Meticulous cooking times and seasonings, precise flavours, authentic ingredients and a quest for unusual combinations – this is a chef who is truly passionate about cuisine. He has held two Michelin stars since 1971.