THE GASTRONOMIC TABLE

A unique experience
in the heart of the Landes

A cuisine paying tribute
to the treasures of the South-West

Arrived to work in the kitchen alongside his father Bernard in 1970 when the restaurant was located near the Magescq post office and was called the Hôtel de la Poste, Jean Coussau participated in the move and the creation of the Relais de la Poste in 1972.

In 1968, the restaurant then run by the parents of Jean Coussau obtained its first star in the Michelin Guide. A few years later in 1971, when Jean had already joined his father in the kitchen, their restaurant obtained a 2nd star. In 2022, the Relais de la Poste restaurant has kept its two stars in the Michelin Guide for 51 years, a record in the history of the red guide and French gastronomy.

In love with his land of the Andes, Jean Coussau draws his inspiration every day from the products of this region of exceptional quality, revisiting delicious traditional recipes where the mixture of flavors is done with precision without any one dominating and leaving free rein to his creative spirit. At "La Table de Jean Coussau", the culture of the South West is expressed in all its richness and frankness, inviting itself to the table of the guests through tasty and subtle dishes.

Surrounded by the best producers, breeders, gatherers, hunters, fishermen, the chef's creations are direct emanations from the soul of this generous Landes land. Depending on the seasonality of the products and the quality of the productions, Jean Coussau and his niece Clémentine and their entire kitchen team invent and reinvent a cuisine full of finesse and know - how, paying a sensitive tribute to the richness of the terroir. The two chefs have a sense of taste that allows the perception of flavors .

The Relais de la Poste team is very experienced and unique and their ultimate goal is to delight the customer. Annick Coussau the mistress of the house , Jacques Coussau who manages the cellar and supervises the team of sommeliers and room service , Daniel Giust the new restaurant manager and their entire room team are extremely attentive to detail and the quality of service they provide.

Come and taste
according to the seasons

Hot Duck Foie Gras with Raisins, Large Magescq Asparagus Stuffed with Crab, Wild Salmon from the Adour and Béarnaise, Coastal Fishing Turbot in Cepic Scales, Roasted Woodpigeon Filet on the Bone, Hare à la Royale, Lemon Trompe l'Oeil...

Easter menu

To book a table