Cafe de Paris

Cafe de Paris Restaurant Review:

This fin-de-siècle restaurant was once a Biarritz hot spot. Today, the Café de Paris, with its light-colored walls, large bay windows, and sleek furnishings, has found the chef it deserves: Didier Oudill, who practices the art of combining rusticity with refinement, paying attention to the slightest details. He is a master of herbs and spices. The flavors of his fresh morels stuffed with crab explode in the mouth with a spring-like elegance. A completely different dish, hog jowls stuffed with black truffles, represent the earthy flavors of the Southwest. The pyramid of ice cream served on warm apricots with French toast, the fruit brochettes, and the pineapple chips all demonstrate astounding virtuosity. The wine list is highly discriminating, with only the best Bordeaux, the rare Burgundies of Morey, the Muscat of Desboeufs, and exceptional Ports. Hardly any half-bottles.