La Petite Table

La Petite Table is a bistronomic restaurant that offers a modern, creative take on bistro cuisine. The house champions warmth, joie de vivre and an unpretentious bistronomic approach. The venue has been recognised by guides and distinctions, including selection in the Michelin Guide and mentions from Gault & Millau. Situated on the port of Capbreton, the restaurant invites guests to a convivial, warm bistro atmosphere that blends seaside character with a gastronomic touch. The kitchen presents author-driven plates inspired by the sea with clear Japanese influences, focused on true product taste, careful textures and refined sauces, jus and reductions. Thoughtful, seasonal desserts complete the menu and a wine list is curated in-house to provide immersive pairings. Chef David Boulouys has trained at the hotel school in Tarbes, has worked in top kitchens including Bernard Loiseau, Alain Passard (L’Arpège) and Alain Ducasse (Louis XV, Monaco), and has spent 17 years creating and managing restaurants in the Middle East (Egypt and Qatar). The majority of ingredients come from small producers, many within 50 km, and are certified organic or produced under integrated/low-impact methods.