Table Mirasol

It's the encounter with the product, meticulously selected by chef Philippe Lagraula, that stirs up a dictionary of tastes. Intuitive, he cultivates a personal cuisine that blends modernity with respect for local dishes. For example, chipirons from Capbreton can be paired with gherkins, raspberries and peas. The challenge is to strike the right balance between the grilled taste of the chipiron and the gherkin, the tartness of the raspberry and the sweetness of the pea, while achieving a harmony of textures between crunchy and soft.

The chef plays with the nervousness and sweetness of the dishes, proposing unusual combinations such as the citrus fruits that sometimes accompany meats