Germaine

He is one of those chefs with a flawless career, having trained with Michelin-starred chefs, accustomed to large teams where everything is meticulously planned and timed, who now prefer to be in the kitchen but also on the floor. By this we mean being in the kitchen and in the dining room. Maxime Chentouf has therefore taken over a small, long space on the banks of the Nive, a stone's throw from Bayonne's iconic gourmet restaurant, Sébastien Gravé, with an open kitchen and a counter that seats around fifteen guests. The interaction couldn't be more direct. So he talks, explains, convinces, and sometimes argues. He explains how he chose the knives at Talaia, a cutlery shop in Anglet, his plates at Agapé Céramiques, how he chose to work with this or that producer, artisan, or product... And he surprises with his interpretations, here with beetroot, there with scallops, with his combinations, with his choices that might suddenly seem radical. And he takes you along for the ride. Add to that the excellent suggestions of sommelier Léa Florian and a delightful finale created by pastry chef and collaborator (they met at Château de Brindos) Corentin Poirier, the first pastry chef to join the prestigious Villa Albertine program.