What are Philippe Starck’s favorite restaurants?

In Lège-Cap-Ferret, where we live part of the year, you have to go to Le Bouchon du Ferret. It is an old fish market, and you can choose directly from display the fantastic fish and oysters. In Bordeaux, La Tupina, for the owner who always prepares something himself in the fireplace.
In Paris, Bouillon Racine — a young chef, who has, like us, an obsession of organic, non-filtered, no-sulfite wines. The no-sulfite wines guarantee no headache and are made now by young foolish winemakers. It is a new territory of experience and health.

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