L'Orangerie

Comfortably installed in what used to be the fine dining restaurant, L'Orangerie is a real treat, indulging diners with an array of options. The most emblematic dishes and recipes of the father of nouvelle cuisine, the late Michel Guérard, are present and correct. Alternatively, you can get your teeth into fine cuts of meat from the Landes département (Blonde d'Aquitaine and Bazadaise beef, local poultry etc) cooked over an open fire. Finally, there are starters that combine classics and brasserie dishes (house-smoked salmon, horseradish cream and toast; avocado cocktail and large Palamós prawns). An establishment that combines nostalgia and a sense of wellbeing, as epitomised by the pigeon pie with foie gras and sour cherries (served here since 1983) or the appetising dessert trolley.

Notable Details

• A bright winter-garden dining room, with terrace service in warm weather.
• The house runs multiple parallel menu ideas, from terroir and grill to health-led Cuisine de Sante.
• The dessert trolley is treated as theatre, a cloche lifted to reveal an oversized spread.

Signature Ingredients

• Blonde d’Aquitaine and Bazadaise beef, cooked over an open fire.
• Local poultry from the Landes area, treated as grill-ready centrepieces.
• House-smoked salmon with horseradish and toast, a brasserie-leaning classic.
• Pigeon pie with foie gras and sour cherries, a long-standing house marker.

A one-star table inside Les Pres d’Eugenie, mixing Michel Guerard’s emblematic classics with a live-fire grill of Landes meat and fish. There is a Terroir Sublime menu, the long-running Cuisine de Sante healthy menu that changes twice daily, and a signature dessert trolley under a silver cloche.