Germaine

Germaine is an intimate gastronomic restaurant in Bayonne presenting creative cuisine that merges the flavours of the Basque country with the chef’s Breton roots. It operates an immersive counter concept where each guest sits facing the chef and watches dishes prepared live, creating a multi-sensory experience of sight, smell, sound, touch and taste. The kitchen offers a single five-course tasting menu that evolves with the seasons, daily arrivals and the chef’s inspirations, with a guiding focus on cooking over charcoal. The philosophy emphasises local sourcing and close partnerships with producers and artisans — including permaculture growers, a Basque coutellerie, bespoke ceramics and regional textile makers — to highlight terroir and sustainable farming. Chef Maxime Chentouf, a Breton with over sixteen years’ experience in starred houses including Saint-James, Hôtel du Palais and L’Hermitage, leads the cuisine with technical skill and inventiveness; the restaurant collaborates with pastry chef Corentin Poirier and sommelier Léa Florian, and Chentouf was named a laureate of the Gault&Millau Jeunes Talents dotation in 2025. The room is elegant, accessible and comfortable, arranged around a single counter; materials and bespoke ceramics are chosen to extend the sensory experience and cultivate an intimate, attentive atmosphere. Cuisine is creative and gastronomic, fusing Basque and Breton influences and delivered as a single five-course tasting menu that prioritises seasonal, locally sourced products and charcoal-based cooking techniques. Maxime Chentouf is the chef. Specialties include Cappuccino de langoustine, Beurre Nantais, Betterave fumée, Canard, Lait au riz and a five-course tasting menu centred on charcoal cooking.