French Food
French FoodLe Cabanon du Domaine
Lège-Cap-Ferret
Chef Clément Petit sends up smoke signals from the Landes forest: prime rib kissed by pine needles, oysters gratinéed with Entre-Deux-Mers wine. It's fire, finesse, and the Gascon terroir on one plate.
Wood-fired cooking
Chef-driven bistronomy
Landes terroir focus
Sharing-style plates
Tips
🌲"the iodine of the oyster, the roundness of the white wine sabayon, and the lively touch of trout roe"
🔥pine-smoked beef is carved tableside for two
🦪trout roe from Aquitaine tops the gratinéed oysters
Le Cabanon du Domaine
Lège-Cap-FerretOpen
French FoodFrench FoodChef Clément Petit sends up smoke signals from the Landes forest: prime rib kissed by pine needles, oysters gratinéed with Entre-Deux-Mers wine. It's fire, finesse, and the Gascon terroir on one plate.
Wood-fired cooking
Chef-driven bistronomy
Landes terroir focus
Sharing-style plates
Tips
🌲"the iodine of the oyster, the roundness of the white wine sabayon, and the lively touch of trout roe"
🔥pine-smoked beef is carved tableside for two
🦪trout roe from Aquitaine tops the gratinéed oysters