A stone's throw from the BAB, allée du Centaure, Le Cellier opened its doors in mid-2023 under the impulse of Jean-Michel Comets, a chef who rolled his bump in the beautiful houses of the region. Thirty years at the Relais de la Poste at Cousseau in Magescq, five years at Les Platanes above the Chambre d'Amour: so many high-flying kitchens, as many products worked with demand. But when he decided to set up his own place, Jean-Michel did not want to replay the high gastronomy. He chose something else: simple and generous cooking, the one that does good.
An atmosphere of grandma's pantry
The decor sets the tone: wooden tables, antique dishes, jars aligned on shelves. "I want people to feel good, as if they were invited to someone's place," says the chef. We go in the way we would go to a loved one, and we go back and say we'll come back.
A kitchen that changes every day
Every noon, the card is renewed according to the arrivals and desires of the chef. The principle is clear:

a meat dish
a fish dish
five home toppings of choice

The vegetables have the beautiful part (pure of green beans, polenta, gratin of red onions, tagliatels...) — "If not, I get my ears pulled!" jokes Jean-Michel about his team. Everything is homemade, from starters to desserts, with fresh, local and seasonal products. And with dishes around 15-17 €, the promise is clear: quality and quantity, at a reasonable price.
Note: Roast chicken raised on the open-air farm is offered daily, but better book in advance — it leaves quickly.
On site or to take away, and even at home
The Cellier plays on all the tables: you can have lunch on the spot, take your dish of the day, and even order a meal at home at the weekend. By reservation, the chef also organizes private dinners on Friday and Saturday evenings — an opportunity to enjoy all Jean-Michel's cuisine for a more intimate event.
The "brasero": the signature of the leader
On the catering side, Jean-Michel has an additional rope to his bow: the circular bramero. Designed to cook outdoors around a round table, this device brings family and friends together in a spirit of sharing. "The fat falls to the center, it burns without risk of flames or splashes, which makes cooking pleasant and secure," he explains. A tailor-made service for private events from 20 to 25 people — a real signature concept, perfect for great occasions.
Note also: it is he who is in charge of the giant paella of the celebrations of the Port of Fishermen in Biarritz.
A comforting address
As Sylvain Layrisse, chef of the Corsaire in Biarritz, beautifully summed up, "it's a cuisine that cheers up, that wraps up and brings happiness". All said. The Cellier is the address we come back to because it does not cheat — on products, on reception, or on the desire to do well.