Luxury HotelsDirectoryBeach ResortsBoutiqueParisLondonNew YorkTokyoLuxury HotelsDirectoryBeach ResortsBoutiqueParisLondonNew YorkTokyoDining at Relais de la Poste centers on Chef Jean Coussau's vision of regional French cuisine rooted in the Landes, Basque Country, and Bordeaux. The family-run restaurant has operated for five generations as a French culinary institution, showcasing the region's exceptional ingredients and traditional techniques. Guests experience both à la carte dining and participate in cooking classes directly with the chef.
Check availability Official websiteChef Jean Coussau crafts gourmet recipes drawing on the agricultural and maritime wealth of southwest France. His menus highlight products native to the region between the Basque Country and Bordeaux: Adour lamprey, hot duck foie gras with grapes, sand asparagus from the Landes, and Gillardeau oysters on a bed of chanterelles. This focus on local sourcing and seasonal availability defines the dining philosophy and ensures dishes reflect authentic regional character rather than imported trends.
Beyond the main restaurant, guests can participate in group cooking classes led by Chef Coussau, learning his techniques and regional food knowledge firsthand. Wine-tasting sessions explore the wines of the surrounding region and pair with the restaurant's menu offerings. The restaurant accommodates families with early dinner services, kids' menus, and snacks. Business travelers and groups can reserve the meeting room for dining occasions.
At least one section of the restaurant is accessible to guests with mobility requirements. The hotel accepts Visa, Mastercard, and American Express for dining payments. Room service extends restaurant dining to guests preferring to eat in their rooms, while the bar and common areas provide additional dining and social spaces throughout the property.
Chef Jean Coussau leads the kitchen and restaurant vision.
Yes. Group cooking classes are offered led by Chef Coussau himself.
The hotel offers wine-tasting experiences that can accompany meals.
The property has been family-run for five generations and is recognized as a French culinary institution.
Adour lamprey, hot duck foie gras with grapes, sand asparagus from the Landes, and Gillardeau oysters are among the local ingredients Chef Coussau uses.
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Sources: relaischateaux.com
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