Le Kaïku

In the heart of this seaside resort where Louis XIV married the Infanta of Spain, Maria-Thérèse of Austria, it is a pleasure to step inside what is said to be the oldest building in town (16C). But there is nothing old about the menu served at the cosy, elegant restaurant that lies behind these high walls and mullioned windows. Basque chef Nicolas Borombo (from Bayonne), son and grandson of rugby players, set up shop here after clocking up experience in Paris, at the Hôtel Crillon with Dominique Bouchet and Jean-François Piège, and at the George V with Philippe Legendre. With a love for his region, he creates beautiful, original and refined cuisine that makes the most of regional ingredients.

The Kaïku Experience: a culinary adventure

• Le Kaïku explicitly markets a 'Kaïku Experience', described as a true culinary adventure rather than a standard meal, signaling an immersive dining journey.

Basque-Atlantique fusion built on local, seasonal produce

• The menu emphasizes local, seasonal ingredients with Basque and Atlantic coastal influences, showcasing a land-and-sea approach and strong collaboration with local producers for quality sourcing.

Inventive, chef-led gastronomy with precise techniques and textural play

• Led by Nicolas Borombo, the kitchen is presented as inventive and generous, focusing on precise cooking (instantaneous, braised, roasted, baked, seared) and textural contrasts (bouillons, fondant, croquant) with aromatic herbs.

Signature Ingredients

• Langoustine (roasted langoustine): A cornerstone of Le Kaïku's marine repertoire and a highlighted signature dish; sourced from the Atlantic waters and prepared to accentuate its delicate sweetness and tender texture, reflecting the restaurant's emphasis on high-quality seafood as part of its sea-and-land harmony.
• Local Basque seasonal produce: The menu centers on produits locaux and saisonnalité absolue, with vegetables, fruits, herbs and other seasonal elements sourced from the Basque country; used to create a modern, subtle twist on traditional flavors and to provide terroir-driven depth.
• Basque-style meats (viandes d’exception): Representing the restaurant's celebrated meat dishes, these prime meats are treated with careful technique to express bold character and regional culinary heritage; a key pillar in the land portion of the menu.
• Atlantic seafood assortment: A broader category of seafood from the Atlantic showcased throughout the menu, enabling inventive preparations and marine flavors that anchor many courses.
• Exquisite desserts with Basque influences: The dessert program is noted as signature, using local ingredients and Basque-inspired sweetness to conclude courses with finesse and regional flair.