Treat yourself at Germaine, an intimate restaurant on the banks of the Nive in Bayonne

At Germaine's, you don't need to be a VIP to be personally welcomed by the chef. And for good reason: he serves alone in his 18-seat restaurant. Better still, he cooks in front of his guests while interacting with them. You couldn't dream of more intimacy. A concept envisioned by Breton Maxime Chentouf for his restaurant, which opened in Bayonne, on the banks of the Nive, last December. Facing him is a solid wood counter that seats a dozen people; behind him, meticulously arranged equipment.

At 8 p.m., he's ready to welcome his customers. Under their curious gaze, he prepares plates of a multitude of preparations throughout the evening, combining the acidity of multiple homemade vinegars and lacto-fermented vegetables with the salty freshness of the ingredients. While he "puts a lot of energy" into working with short supply chains, he doesn't hold back from using certain favorite products from his native region, such as seaweed, which he loves. In a dish that's a resounding success, he pairs them with a local greuil made light and smooth, to which he adds a touch of fermented honey and hazelnuts, also local, for a crunchy texture. His barbecue serves both for cooking and smoking food: he accompanies a delicious confit red mullet fillet with a romesco sauce of smoked green asparagus. He doesn't hesitate to brighten up a strawberry and candied rhubarb dessert with an incredible homemade pea ice cream. This prompts numerous questions from his guests, who sooner or later end up starting a conversation with each other. This doesn't distract him in the least.

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