Eklat

Mathieu Hilde, this former but very young pastry chef of the starred restaurants Kaïku in Saint-Jean-de-Luz, the Briketenia in Guéthary, and the Atelier de Gastelur in Arcangues has set up his rolling pins, pastry cases, spatulas, rhodoïd and other utensils in the little Bayonne, on the banks of the Nive, in a bright establishment with a refined decoration. And so much the better for lovers of chocolate, light and subtle desserts but also homemade ice cream with a range of seven flavours, without colouring agents or stabilisers. Taste the excellent chocolate financiers, the little schoolboy (bayonnais) revisited, the mendicant style soft chocolate pies, the lemon meringue pie but also the salty side because here too, we are on the same signature, the vegetable pies of the moment, the gourmet salads and extra sandwiches with a home-made puff pastry made on demand.