The story
Cao delivers modern market cuisine to Anglet through the partnership of Amélie Millet and Camille Maurette. Both chefs carry distinct backgrounds from Septime in Paris and Amber in Hong Kong respectively. They apply that training to a streamlined counter dining format that prioritizes technique over excess. Le Fooding recognized this disciplined approach when they listed the venue for 2026.
The shifting market cuisine changes completely with each service, reflecting whatever arrives fresh at the local markets. A recent lunch featured smoked carrots resting against a saffron citrus yogurt. Shelled mussels simmered in a spicy broth alongside haricots verts and black rice. Guests finish with a chia seed pudding paired to a summer berry sorbet carrying tarragon and anise notes.
Visitors navigate the bustling Halles du 5 Cantons covered market to find the small counter tucked between other vendors. The space accommodates both bar seating and large shared tables for groups. This practical layout keeps the pace steady while diners watch the kitchen work. The straightforward environment lets this counter cuisine take center stage.
Recognition
