ReliefRelief

Image Credit: The chef prepared fresh, spontaneous fishes with delicious, originality and lashings of flavour: crabmeat, asparagus ice-cream and grapefruit tempura; red tuna, creamy polenta, smoked aubergine dip, crisp red cabbage salad; white chocolate cream, strawberry and garguette sorbet. A resounding success, especially with Bayonne's young foodies!