Le Sin

Le Sin is a gastronomic restaurant in the Cité de l'Océan in Biarritz, perched above the shore with views of the ocean and the Château d'Ilbarritz. Selected in the Michelin Guide, it offers private hire of both the restaurant and the Café space and operates a Café area providing fresh snacking to museum visitors. The dining room and terrace sit within the building's wave-shaped architecture imagined by Steven Holl, producing a museal atmosphere. Terrace seating faces the sea and the Château d'Ilbarritz. The kitchen serves modern, elaborated gastronomy built on seasonal, local produce, and the carte is refreshed every two months. Preparations emphasize clarity and focused flavours. Michel Cassou-Debat leads the kitchen; he is a Béarnais chef and the son of a MOF in sellerie. He trained at Crillon, Grand Véfour, Petit Nice and Troisgros and opened his first restaurant, Le Sissinou, in 2001. Specialties include farm pigeon with a sharply cut garlic jus, langoustine ravioli with a creamy broth, scallop carpaccio with soy, lime and hazelnuts, a zarzuela of fish and saffron shellfish, and line-caught hake in a candied lemon crust.