In Magescq, the Coussau house is an institution, guardian of the spirit of the Landes for nearly 75 years. Master cook of France, great chef Relais & Châteaux, member of the Culinary College of France, Jean Coussau, who has just celebrated his 73th birthday, is its tutelary figure, shining by his longevity in the Michelin Guide: two stars for 51 years! At his side, Annick, his wife who watches over the hotel and the reception of customers, and Jacques Coussau, his brother, who watches over the dining room and the cellar. The fourth generation is emerging: Clémentine, the niece, is already in the kitchen to take over.
After his training at the hotel school in Toulouse and several experiences in France and Europe, Jean Coussau returns to the family home, which he has in a sense never left. As proof, its absolute loyalty to local products from the Landes. At the Relais de la Poste, the gourmet only knows where he is on the menu. For example, the chef born a few kilometers from Magescq has practically always worked the famous Landes asparagus every season, renewing his inspirations.
We no longer need to introduce the emblematic chef of Magesq, who returned to work with his father at the Relais de la Poste in 1970, after a few years in France and abroad, at the Plaza Athénée in Paris, at the Savoye in London and at the Ritz in Madrid. But it is undoubtedly in Magescq that he expresses himself best with the words he knows and which are salmon from the Adour, foie gras from Monsieur Pussac, peanuts from Soustons or beef from Chalosse.
If there is one dynasty of Landes gastronomy, it is that of the Coussau family. Because indeed, the fourth generation that he embodies with his brother Jacques in the room, already has his heiress with his niece Clémentine, the link of the future. There is no doubt that she will have learned beautiful values and beautiful flavors from her uncle, he who advocates the naturalness of cooking and who will probably have transmitted to her everything that his mother had taught him.