Comfortably ensconced in the former fine dining restaurant, L'Orangerie is a real treat, indulging diners with an array of options. The most emblematic dishes and recipes of the father of nouvelle cuisine, Michel Guérard, are present and correct. Alternatively, you can get your teeth into fine cuts of meat grilled over an open fire, more ethically reared meats from the Landes area (Blonde d'Aquitaine and Bazadaise beef, local poultry). Then there is the range of starters that combine classical fare and brasserie-style dishes (house-smoked salmon, horseradish cream and toast; avocado "cocktail" and large prawns from Palamós). An establishment that combines nostalgia and an opulent sense of well-being, epitomised by the melt-in-the-mouth raviolo of mousserons and wild mushrooms (served here since 1978) and the dessert trolley.