TWO UNIVERSES, ONE RESTAURANT: CAP SUR SILLON

Exposition Paris

Chef Mathieu Rostaing-Tayard provides a seven- or five-course menu made up of native products, a choice of winegrowers’ wines, and colourful dishes, reminiscent of a purple tuna from Saint-Jean-de-Luz with candied cherry tomatoes, habanero pepper, onions from Trébons, and a touch of oregano to taste a smoked egg yolk. You may also take pleasure in candied eggplant or a tempura of green beans and pickled herbs, fish and meats depending on the arrival. Meanwhile, the counter entices us with its plates to share and its colorful desserts, like a lemon leaf sorbet.

The founder considered the place as a laboratory for free-flowing delicacies. Mathieu Rostaing-Tayard isn't new to the enterprise as he's again with a vengeance after travelling the world, opening his first restaurant, Le 126, in 2008 in Lyon, Le Café Sillon and Le Micro Sillon in Lyon earlier than settling in Biarritz with Sillon. One thing is certain, he has not completed making us travel.