Jean Coussau draws his inspiration from locally-sourced seasonal produce: fish from the sea or the river Adour, poultry, duck and foie gras from the Landes, beef from Chalosse, game, asparagus from Magescq... and Jacques Coussau presides over the service, with the informal friendliness traditional of the South West of France.

And you’ll find yet more informal friendliness at Le Coté Quillier, next to the gourmet restaurant, which offers good simple fare served in the garden or on the terrace.

Pan-seared Foie Gras with Chanterelles

> Download Jean Coussau’s recipe (PDF file – 207 KB)