La Table Mirasol

In this 1912 villa, a genuine Belle Époque period gem, the fine dining restaurant is run by chef Philippe Lagraula. He deftly blends produce from his native Landes with influences from further afield, particularly Peru, his wife's home country. The tasting menu is consummate, striking, creative and well-paced, marrying minimalism and character: squid stuffed with the first ceps of the season, squab in Armagnac with Peruvian chocolate and Aquitaine caviar. The Armagnac selection more than lived up to our expectations…

Creative Flavor Combinations

• Chef Philippe Lagraula is known for his innovative pairings, such as combining grilled chipirons with pickles, raspberries, and peas, showcasing a balance of textures and flavors.

Architectural Elegance

• The restaurant features a monumental carpet designed by architect Benoît Dupuis, inspired by kinetic art, which enhances the dining experience in a setting that emphasizes sobriety and elegance.

Cultural Fusion

• The menu reflects a blend of local Landes cuisine with influences from Peru, thanks to the chef's personal connections, creating a unique gastronomic experience that celebrates both regional and international flavors.

Signature Ingredients

• Chipirons from Capbreton: These small squid are a staple of the region, known for their tender texture and rich flavor. The chef expertly grills them to enhance their natural taste, often pairing them with unexpected ingredients like cornichons and seasonal vegetables.
• Framboises (Raspberries): Used for their vibrant acidity and sweetness, raspberries add a refreshing contrast to savory dishes, showcasing the chef's innovative approach to flavor pairing.
• Petits Pois (Peas): These sweet, tender peas are a seasonal highlight, providing a burst of sweetness and a pleasing texture that complements the grilled chipirons.
• Agrumes (Citrus Fruits): The chef incorporates various citrus fruits to add brightness and acidity to meat dishes, enhancing their flavor profile and creating a harmonious balance.
• Cèpes (Porcini Mushrooms): Sourced locally, these mushrooms are celebrated for their earthy flavor and meaty texture, often featured in dishes like stuffed encornets, adding depth and richness.
• Pigeon à l'Armagnac: This dish showcases the local specialty of Armagnac, a type of brandy, which is used to marinate the pigeon, imparting a unique flavor that reflects the region's culinary heritage.
• Chocolat du Pérou: Highlighted in desserts, this high-quality chocolate is known for its complex flavor profile, often paired with local ingredients to create a memorable finish to the meal.
• Caviar d'Aquitaine: A luxurious addition to the menu, this caviar is sourced from the region and is celebrated for its delicate flavor and texture, often served to elevate the dining experience.