La Turlutte

Come check out the catch of the day in Cap-Ferret! On Rue des Goélands to be precise, where Nathan Allard (ex-Le Dauphin, Déviant and Vivant 2) and Tom Netzer (ex-Yachting in Cap-Ferret) expertly prepare both the surf and the turf, crafting elegant meals to pair with carefully-sourced wines. Behind the discreet wooden facade, while seated at the bar with its guinguette feel (paneled walls, bistro chairs, bottles on display, an open kitchen), all of the following made its way out the night we went: raw line-caught bluefin tuna, thinly sliced and bathing in grated tomatoes with raw egg yolk; smoking hot haddock accras with zucchini and chives, drizzled in some lemony cocktail sauce; veal tartare sauced in a perfect ajo blanco, all camouflaged under a veil of grated mimolette cheese; a light Ispéguy trout gravlax paired with stracciatella and a flavor-packed cilantro sauce; and even some orecchiette in sage butter brightened by lemon and topped with crunchy golden breadcrumbs…. And to round everything out, we let ourselves be tempted by a brick pastry millefeuille with layers of lemon cream and whipped cream that really hit the spot! // Marise Effouet

Come check out the catch of the day in Cap-Ferret! On Rue des Goélands to be precise, where Nathan Allard (ex-Le Dauphin, Déviant and Vivant 2) and Tom Netzer (ex-Yachting in Cap-Ferret) expertly prepare both the surf and the turf, crafting elegant meals to pair with carefully-sourced wines. Behind the discreet wooden facade, while seated at the bar with its guinguette feel (paneled walls, bistro chairs, bottles on display, an open kitchen), all of the following made its way out the night we went: raw line-caught bluefin tuna, thinly sliced and bathing in grated tomatoes with raw egg yolk; smoking hot haddock accras with zucchini and chives, drizzled in some lemony cocktail sauce; veal tartare sauced in a perfect ajo blanco, all camouflaged under a veil of grated mimolette cheese; a light Ispéguy trout gravlax paired with stracciatella and a flavor-packed cilantro sauce; and even some orecchiette in sage butter brightened by lemon and topped with crunchy golden breadcrumbs…. And to round everything out, we let ourselves be tempted by a brick pastry millefeuille with layers of lemon cream and whipped cream that really hit the spot! // Marise Effouet