Le Relais Miramar

Le Relais Miramar Restaurant Review:

Patrice Demangel knows all the right places to go to find the best ingredients: local farms and fishermen, in other words, you'll find all the best products of the Southwest here. The décor is in keeping with the artfully-crafted cooking. We savored the surprising confit lobster cooked in goose grease, the thin piperade tart with a round slice of stuffed cuttlefish and served with an acidulous Basquaise jus, and the superb sole with a "minstrel" of season's vegetables and parsley juice. Make sure to save room for dessert; it's well worth it! We salute the selection of wines by the glass; it's rare in restaurants of this caliber.