Clément and Flora are perpetually rejuvenating Choko Ona, with touches such as the kitchen garden of herbs and aromatic flowers that can be admired from the tables and tasted on your plate. And then of course there is the emblematic local chilli pepper – piment d'Espelette. With this wealth of resources at his fingertips, the chef cooks up delicate, subtle, contemporary cuisine, sourcing everything as locally as possible: white asparagus gently grilled on the barbecue with ewe's milk Tomme; seared langoustine in a saffron broth; braised confit foie gras accompanied by an Arto Gorria corn foam (a Basque variety). An all-round delicious meal.