Perfect egg in the style of Florence Lartigue, chef of the Bistro Balnéaire d’Hossegor

Once upon a time there was Florence Lartigue’s cuisine in Hossegor… Gourmet cuisine, modern, intelligent, in tune with the times and with the seasons. A cuisine that we remember, for the frankness of the tastes, the honesty of the dishes, the well-known balance of flavours, and also because each dish is a painting. A cuisine that takes you on board, moves you, inspires you, just that!
Florence Lartigue worked in the open kitchen of the Bistro Balnéaire in Hossegor facing the natural gems of the marine lake. Local products worked with love and authenticity, respect for the products, touch of exoticism with some dishes tinged with Asian flavors, charcoal oven for simply brilliant cooking, homemade smoked fish, just consult the menu of the moment on the page Facebook of the restaurant to realize the extent of the capacities of our Landes chef.

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Perfect egg, yes, but organic for Florence!

“Perfect organic egg, broad bean cream, fresh peas, croutons, Iberian ham crispies, pea shoots and asparagus cappuccino”, entry à la carte at the moment at the Bistro Balnéaire. An eminently seasonal recipe that the chef will explain to you point by point by re-listening to the program of the day! You will come out like leaders. And at the tasting, what emotions! A mixture of sweetness, roundness, pep, a succulent egg made to perfection, in short, impossible to leave on the plate!

Florence Lartigue, chef of the Bistro Balnéaire d’Hossegor, in the middle of assembling her ‘Perfect organic egg’ plate. ©Radio France
CWM
“Perfect organic egg, broad bean cream, fresh peas, croutons, Iberian ham crispies, pea shoots and asparagus cappuccino” by chef Florence Lartigue, Le Bistro Balnéaire d’Hossegor. ©Radio France
CWM

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