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Housed in a half-timbered building that is typical of this part of France (Landes), this restaurant is the domain of Mathis Devaux. The son, grandson and nephew of chefs, you could say he was born into the profession. In a decor of terracotta floor tiles and exposed beams, the crockery and tables are designed and produced by local craftspeople. The chef concocts modern bistro cuisine, drawing on local produce (such as black Gascon pork) to concoct dishes such as tender roast pork chop with a reduced jus, celeriac mousseline and simmered prunes, or tarte sablée with white chocolate, black figs and pistachio ice cream.