La Maison de Mézos is a place full of charm located in the heart of the village but on the edge of the woods about ten kilometers from the ocean. You can stay there in classic rooms or guest rooms, in chalets or trailers on the edge of the small lake and enjoy its relaxing natural space where small animals such as sheep, chickens and small pigs roam, and then there is the restaurant run at the time by the famous chef from the Landes, Michel Boucau. An establishment now in the hands of Charline and Johan Laval. A couple of talented restaurateurs with a team of enthusiasts at their side to make your visit very pleasant whatever the season.
– CWM
In the restaurant, in the kitchen, the chef distills a hell of a good mood and blows a wind of creativity. Objective to draw the quintessence of the know-how of each of the members of his team to ultimately delight you and welcome you as it should be. The plates are sublime, the taste is there, the desserts in the image of the “improbable dessert” are at the top, we warmly recommend the address which is transmitted by word of mouth.
– CWM
Entremets more than gourmet!
Johan Laval we repeat it to you is a brilliant chef, he seduces by the technicality of his dishes, by his sensitivity and quite simply because he is a chef’s love. For Côté Saveurs, the meeting place for gourmets in France Bleu Gascogne, he presents one of his desserts of the moment at La Maison de Mézos, a vanilla dessert, pecan nuts, caramel diplomate cream, chocolate Joconde biscuit and salted butter caramel. From the first bite, the balance of flavors seizes you. Not too much sugar, no element to take over the other, finesse, sweetness, a dessert like a hug. If you listen to the show of the day again, Johan gives you the key points of his recipe to try your hand at making this dessert.
– CWM