The locavore chef David Jourdan, Le Bistroquet de la Dame in the heart of the village of Brassempouy, is a young creative chef, his cuisine is instinctive and spontaneous. The alchemy operates at 100%, the feedback from customers in the dining room is excellent, to the delight of Mélanie, her “half”, who has the lovely mission of explaining the chef’s work to gourmets, explaining and justifying the proposals. of the day depending on the arrival of local products. At the Bistroquet de la Dame, the menu changes very regularly, often offering great taste surprises. Small example below.
– CWM
Ceviche, tataki, calf’s head,…
With the heat of the difficult moment to start the stoves in the kitchen! David Jourdan opts for cold and fresh dishes. Beef tataki, calf’s head and fish ceviche are kings.
In tasting for Blue Circuit Side Flavors the “Lean ceviche, tomato, guava and kiwi jelly”, a ceviche of great finesse with a reduction of guava for the acidity needed to cook the fish, a tomato jelly that pleases the palate and is reminiscent of home cooking, pine nuts, a few fresh herbs from the garden such as a little verbena for the pep and a few croutons of homemade sandwich bread with squid ink. Accompanied by cucumbers and yellow kiwis, Adour kiwis of course like the meager that arrives directly from the port of Capbreton that very morning. A beautiful plate made with respect for a star product.
– CWM
By listening to the program of the day, the chef gives you his recipe and his techniques to treat you at home.