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Discover the excellent cuisine served in our properties: traditional or contemporary, it never fails to be wonderfully creative. This creativity is recognised throughout the world, as our Grands Chefs are considered to be the pinnacle of fine dining.

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Relais de la Poste.

Restaurant of a Grand Chef Relais & Châteaux and hotel in a village. France,Magescq

Jean Coussau

Relais de la Poste Magescq 40140

In 1850, my great grandparents took over a grocer’s and inn on the route to Santiago de Compostela. My parents Bernard and Jeanne transformed this family inn into a hotel restaurant with a reputation as a place to stay and to dine.

From a very early age I was brought up in this atmosphere, and as a matter of course, after Hotel Management School in Toulouse and about ten years travelling between restaurants across France and Europe, my wife, my brother Jacques and I took over what was to become Relais & Châteaux - Relais de la Poste.

I am passionate about my native region of the Landes, its traditions, its culture, its lakes and its forests, as I am of the Atlantic Ocean and its wide open spaces. They all influence my cuisine which is one of diversity, as it draws on all the different produce from this area.

What was your most moving culinary experience?
I was 11 years old when I first tasted, at home with the family, an ortolan. The fragrance which enveloped the kitchen, the “music” of it cooking in the pan, the ceremony surrounding it, the solemnity of it being served, all created a magic moment.

The most amusing kitchen incident you ever witnessed?
I had sent a young commis chef to the greenhouse to pick some flat parsley. I can still see my mother’s face when she saw him return with a large handful of geranium shoots which had been overwintering in the space next to the parsley.

Your best piece of advice for amateur chefs?
Cook very simply with produce that is exceedingly fresh.

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1 800 735 2478

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