South West richesses naturally inspire our Chef, Jérôme Artiguebère : delicious Foie-Gras and Poultry from the Landes, Gascony Black Pig, strawberries, plums and tomatoes grown in the Garonne Valley...
Under the creative guidance of Grand Chef, Michel Guérard, the Bastide Restaurant offers a four-season cuisine, that reinvents French "Classiques" crossed with exotic culinary horizons.
Menu
HFTK:
I have a very good friend who is Michel Guérard's chef de cuisine and is now running his new restaurant in the south west of France. When he heard I was going to be nearby he asked me if I would like to have his job for the night!
I am very excited! There are more then twenty-eight cooks in the kitchen, most of them are apprentices I will be offering a five course menu for the dinner service, and will have most of the cooks start with me in the kitchen that day at 6:30 am.
Hot from the Kettle
