The plates, the villa, the garden, the kitchen and the ocean.
N° 01 · An egg Benedict cut open, the yolk running over the hamN° 04 · Avocado toast in roses, with sesame and rosemaryN° 07 · Maddi’s waffle with raspberries and Basque honeyN° 10 · The green bowl: soft-boiled egg, avocado, radish and courgetteN° 13 · Lattice-topped red berry tartsN° 16 · Waffles, cinnamon rolls and two mimosas, to shareN° 19 · Poached eggs on Tarbais beans, served from the cast-iron potN° 21 · The day’s layer cake by the tall windowN° 24 · The garden’s blue hydrangeas in JulyN° 29 · Filter coffee, poured from the kettleN° 31 · The morning croissant, carried out to the gardenN° 34 · The violin on the last Sunday, set down between pieces
N° 02 · Brioche French toast with red berries, on the blue plateN° 06 · Scrambled eggs with smoked salmon on toasted white breadN° 09 · The bagel with egg, comté and rocketN° 12 · The crêpe cake, vanilla cream and Itxassou cherriesN° 14 · House granola, sheep’s-milk yoghurt, mango and strawberriesN° 17 · The full brunch laid out on the marble, for the whole tableN° 20 · Half a melon filled with fruit, on the salon’s side tableN° 23 · A mimosa with fresh orange juice, in the sunN° 25 · White snowball bushes at the end of the gardenN° 27 · Oranges pressed to order in the kitchenN° 30 · A dash of milk in the coffee, at the tableN° 32 · The stoneware plates, made in Ciboure
N° 03 · Pancakes with salted-butter caramel and strawberriesN° 05 · Eggs Benedict with Bayonne ham and asparagusN° 08 · The açaí bowl with dragon fruit and blood orangesN° 11 · Two blueberry waffles with cream, coffee alongsideN° 15 · The window table in the morning, fresh juice and toastsN° 18 · A table by the window, before the first guests arriveN° 22 · May peonies on the long tableN° 26 · The ocean at daybreak, at the end of the streetN° 28 · The stack of pancakes, held by Maddi before serviceN° 33 · The shelves of crockery beside the pass
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We look forward to welcoming you
A table in the salon, the long table, the villa for a christening: it’s all arranged by phone during service, or by e-mail at any hour.