Nacre

In a pared-back interior dominated by wood and white features, Marc-Antoine Lepage (previously of Les Foudres, but also a former sous-chef at Le Mirazur) and Adeline Lesage (who also worked at Les Foudres) combine their talents to serve up modern cuisine that is full of lightness and interplays of textures. The artichoke cream, basil berlingot, purple artichoke barigoule is a festival of nuances and subtle contrasts; the lobster cooked in shellfish oil, chanterelles, honey and tarragon also delights the taste buds. Meat is the star of the show, alongside fish and seafood. A single surprise set menu comprising several courses.

Notable Details

• One MICHELIN star.
• Chef duo: Marc-Antoine Lepage (ex Le Mirazur, Les Foudres) and Adeline Lesage (ex Les Foudres).
• Carte blanche format built around surf-and-turf pairings and texture contrasts.

Signature Ingredients

• Artichoke: a house signature, worked in contrasting preparations.
• Scallops: served both raw (carpaccio) and roasted, with leek and white wine notes.
• Bassin d’Arcachon produce: land-and-sea combinations built around local, seasonal sourcing.

Tasting Menus

• Carte blanche, 5 courses: €95 (excluding drinks)
• Carte blanche, 7 courses: €115 (excluding drinks)

Menus change with the seasons and the chefs’ inspirations.