Michelin
La Maison Haute
Location picture
Michelin
Modern Cuisine
The Michelin Guide's review
Veteran chef Thomas Chegaray (in Basque, the “maison haute” (upper house) is called an “etchegaray”), rustles up modern dishes based on seasonal produce presented in a concise menu. The food is fresh and colourful, with a focus on taste and texture: thick, juicy, tender, farm - reared pork chops, cooked on the bone. Terrace in fine weather and service with a smile.