A gourmet panoramic escape at Les Trésoms

As you step over the threshold, the floral carpeting, crystal chandeliers (specially handcrafted by Murano), and ornate mirrors surround you in an Art Deco atmosphere true to the location’s identity, and so intelligently recreated by the lady of the house who once upon a time was an art history teacher.

Admire this marvelous design in La Rotonde (“The Rotunda”): simple, harmonious curves reminiscent of a ship’s bow, with the subdued décor as a throwback to the panoramic observation lounges on the legendary cruise liners of the 1930s. The rotunda’s bay windows offer stunning views, heightening the feeling of travel and escape. Yet amid these remember to turn your eyes upwards to admire the ceiling’s spiral-shaped decorations. Whether your first visit or a familiar sight, the spectacular views never cease to generate a sense of wonder. The natural décor of the entire 180° panorama appears to shift with each delicious morsel served.

The mood is set. Chef Eric Prowalski takes center stage.

His culinary identity, a fusion of the lake’s crystal clear alpine waters, Arcachon Bay’s salty ocean breeze, and the sheer majesty of the high mountains, is the result of time spent soul searching, self-reflection, meditation, and travel, allowing him to continually explore new horizons.

A former accomplished athlete, he discovered meditation a few years ago, learning to calm his nerves and temper his high-strung personality. This new ability to simply let go strengthened his confidence and creativity, “everything happens naturally, at the right moment,” explains the humble and very approachable chef, who exudes simplicity and kindness. The menu features fresh catches from the lake and sea, algae, vegetables, and very little red meat. For ethical reasons, he removed foie gras and beef. The colorful, refined dishes offer a unique combination of textures and flavors, with each ingredient playing an important part in creating a harmonious meal.

“Chou-fleur”– cauliflower so white, covered in ocean spray; “Brochet,” or northern pike – a culinary alliance between alpine lakes and Arcachon Bay; and “Chocolat”- chocolate with herbs from the garden, make up today’s three course “Terre des Alpes” meal, also accompanied by deliciously sublime tasters and a subtly delightful hibiscus cocktail. We marvel at every dish served, and savor every bite.