58 years of Michelin star for le Relais de la Poste
 

The Michelin Guide has just announced that Le Relais de la Poste in Magescq is losing its second star, awarded in 1971. For 54 consecutive years, the gourmet restaurant proudly held it.

Le Relais de la Poste will now continue its legacy with one star, making it a Michelin-starred restaurant for 58 years without interruption.

This announcement has caused deep disappointment for Jean Coussau and his family.

"We are, of course, deeply saddened by this decision. However, I would like to thank the guide for having honored us with two stars for over half a century. This recognition has been a defining moment in the history of our establishment and our family," declared Jean Coussau, his wife Annick, and Jacques Coussau.

Jean Coussau joined his father Bernard at Le Relais de la Poste, a restaurant already boasting a Michelin star, earned in 1968 thanks to Bernard's tireless work. A year later, in 1971, the guide awarded the establishment a second star, which it retained for 54 consecutive years - an exceptional longevity.

Today, the chef wishes to thank all those who bring this establishment to life every day: “I thank our loyal customers, our producers, and all our teams. Their trust and commitment have always been with us. We will continue to work with the same high standards, the same sincerity, and the same passion.”

More than ever, Le Relais de la Poste embodies the spirit of passing on traditions. Alongside Jean Coussau, a new generation of talent brings energy and precision, notably Maxime Rizo, the 2024 World Champion of Hare à la Royale.

The kitchen brigade, whose average age barely exceeds 28, shares the same exacting standards. For over half a century, nearly 80 chefs have trained at this establishment before continuing their careers in France and internationally.

True to its identity, the restaurant offers generous and authentic cuisine, with a carte featuring more than 25 dishes, two set menus for both lunch and dinner, and a constant commitment to remaining accessible to its guests.

Starting today, the kitchen staff will be hard at work preparing dishes such as warm duck foie gras with grapes, sole with porcini mushrooms, and large white asparagus from Magescq.

Because at Relais de la Poste, the star shines first and foremost on the plate.