As a coquetry to underline their kinship, the names of the two most famous hotels in Pyla-sur-Mer are written with a vowel in parentheses: la Co(o)rniche and Ha(a)ïtza. Iconic establishments from the 1930s and spectacularly renovated by William and Sophie Téchoueyres, with the complicity of the designer Philippe Starck.
And because the team likes to play with words, after opening the Pâtisserie de Famille in the hotel Ha(a)itza, she inaugurated the Pâtisserie de Ma Fille in Arcachon in December 2023. Two places to taste the sweet specialties of the Pastry Chef Antony Prunet, and a brand new savory menu created by the chef Jeremy Matthew to be enjoyed in continuous service!
Four kilometers south of Arcachon, the seaside resort Pyla-sur-Mer stretches to the foot of the Dune of Pilat. One hundred years ago, two hotels were already there: the former hunting lodge, nestled against the highest dune in Europe, with breathtaking views of the Arcachon Bay and the Banc d'Arguin; and further down, the Haïtza Hotel, which welcomed Yves Montand, Charles Trenet, Annabella, Jeanne Lanvin, and the Rothschild and Michelin families.
Hotel La Co(o)rniche
In 2010, former French rugby player and restaurateur William Téchoueyres decided to revive the hunting lodge. With the support of his wife Sophie, his son Thomas, and thanks to the complicity of Philippe Starck, he reawakened the sleeping beauty. And in what style! Today, the reputation of La Co(o)rniche extends beyond the Arcachon Bay. The party is perpetual, especially in the summer, and conviviality is a rule of life, constantly maintained by the Téchoueyres family, and fueled by the work of the Les Parisiennes agency: Sarah Lévy and Christophe Contentin.
The site boasts breathtaking views, which vary depending on the season and time of day. The establishment consists of a hotel—eleven rooms with private terraces and 18 wooden cabin apartments—a restaurant, a bar, a terrace, a swimming pool, and a fashion and accessories boutique.
Hotel Ha(a)itza
Six years after La Co(o)rniche, William and Sophie Téchoueyres are transforming the Ha(a)ïtza hotel, again with the help of Philippe Starck, whom the couple met in 2009. "Philippe Starck and I have the perfect alchemy of a meeting," says Sophie Téchoueyres. "We understand each other and we respect him. We regularly seek his valuable advice, but without overdoing it!"
Although the Ha(a)ïtza hotel does not have a view of the Arcachon Bay from every floor, the establishment does not lack assets, especially since its reopening. Above all, this place exudes a mixture of charm and relaxation that quickly becomes addictive. It has 38 rooms, including suites, junior suites and a 120 m2 apartment arranged around a central lounge, with three private terraces opening onto a panorama that allows you to sweep the sea, nature, pine trees…. The ground floor is built around a large swimming pool, covered by a glass roof that opens in fine weather and is accessible all year round for hotel guests. A spa adjoins the pool and features relaxation and beauty areas. For cosmetics, Sophie Téchoueyres has chosen Codage natural treatments and entrusted the hair salon to David Lucas, who offers a line of hair products exclusively for the hotel. Next to the spa's sauna and aquabike cabin, there is a fitness room with a selection of cardio, strength, and stretching equipment.
The entire establishment retains its neo-Basque architecture while borrowing the best of Philippe Starck's codes, in a mix of contemporary design and inspirations from various travels that can be found in the bar, in the grand lounge, in the Skiff Club restaurant or even in the reception and the boutique. The painter Ara Starck, daughter of Philippe Starck, also intervened in the decoration, notably for the stained glass windows of the reception and the ceiling of the bar. A long backlit marble bar where Hugo, the bartender, develops the cocktail menu and also creates custom drinks according to the tastes and mood of the customer.
When it comes to culinary delights, the Ha(a)ïtza hotel offers constant temptation. Around the pool or the large lounge, you can enjoy a snack menu throughout the day thanks to Chef Stéphane Carrade, who runs the gourmet Skiff Club restaurant, which has two Michelin stars and one green star. Stéphane Carrade and his team have also created a Sunday brunch that is particularly popular in Pyla-sur-Mer, and for which it is becoming increasingly difficult to make a reservation.
Across the street, Café Ha(a)ïtza is the establishment's wood-clad brasserie, reminiscent of a fisherman's den. The menu changes daily based on market trends, with four options: a rotisserie, a grilled dish, a cooked dish, and a fish dish.
The Family Pastry Shop
For the hotel's desserts, while the Skiff Club has its own pastry chef, Alexandre Blay, the Ha(a)ïtza hotel offers another major asset: a pastry shop and tea room at the very entrance of the establishment, also open all day to non-hotel guests. William and Sophie Téchoueyres have entrusted the reins of the Pâtisserie de Famille – as they have named it – to Antony Prunet, world canelé champion in 2012 and collaborator of Michelin-starred chefs. The pastry chef revisits some great classics, such as his famous Paris-Pyla, which pays homage to the Paris-Brest, or his Baba(a)ïtza, a reinterpretation of the rum baba, a rum that is also used in the composition of his mille-feuilles. For lovers of chocolate desserts, he offers a 19 cm long éclair and a three-tiered religieuse. As for fruity flavors, its yuzu tart tickles the taste buds, and the raspberry and vanilla tart delights all gourmands. As for its cookies, they generally attract unanimous approval, especially the gianduja and hazelnut-chocolate flavors.
It must be said that Antony dreamed of becoming a pastry chef since he was little and focused his school career on making his wish come true. Nine years ago, he asked to meet the Téchoueyres family and explained to William his dream: to one day have his own pastry shop. The owner of the Ha(a)ïtza hotel didn't hesitate to change his plans and set up a tea room-pastry shop in the location originally planned for a wine bar. A choice he doesn't regret today, since he sells between 300 and 400 cakes in the middle of summer. "Bringing a customer in is relatively easy," comments Antony Prunet. "It's harder to get them to come back, especially since they generally have to travel a few kilometers before arriving in the small town of Pyla-sur-Mer." To achieve this, the pastry chef prioritizes taste. "When I develop a recipe, it's always sugar-free. Then, I use sugar to adjust, like a seasoning. Each of my cakes, without exception, contains fleur de sel, pepper, olive oil, lemon and vanilla, in very variable proportions. These are all flavor enhancers." Antony Prunet also emphasizes his desire to favor short supply chains and French, even local, production. His raspberries are grown using sustainable agriculture, his strawberries are exclusively Annabelle strawberries, sourced from small producers. As for his famous praline, it is supplied by a specialized producer.
My Daughter's Pastry Shop
Building on this success, the team considered opening a new location, this time in Arcachon. The only challenge was to find the right location. When a clothing store on Place des Marquises, near the covered market, closed its doors, Antony Prunet immediately alerted William and Sophie Téchoueyres. And on December 14, 2023, after the Pâtisserie de Famille in Pyla, the Pâtisserie de Ma Fille opened in Arcachon... A name that pays tribute to the little girl Thomas Téchoueyres and his wife Alexia are expecting. The interior design was, of course, entrusted to Philippe Starck, who designed a place to share and meet up with family or friends, a true living space open every day from 7:30 a.m. to 19:30 p.m.
The sweet and savory creations can be enjoyed on site, in a 200 m² dining room and a vast terrace, or taken away. The savory menu was developed with a new team of cooks led by chef Jeremy Mathieu, around the idea of creating simple dishes and products that one expects to find in this type of establishment: like the croque-monsieur, the ham and cheese shells or the Caesar salad, the most frequently ordered. There is also an Espelette pepper pâté, typical of the region, served in its box. Or leeks vinaigrette totally revisited, presented Japanese style like makis. Among the starters, the deviled eggs are a hit with fans. At once creamy, sweet, with a certain length in the mouth and crunch provided by mini-croutons and fresh sprouts on top, they whet the appetite for what's next. While making sure to leave room for dessert, or even desserts... Because how can you choose just one cake or dessert? The solution is to share several specialties for a friendly tasting. Everyone has their favorite flavors, but the best-seller remains the Paris-Pyla, three small creamy choux buns lined up and topped with a chocolate satellite. Today, he's preparing for Easter, during which time he'll be offering a chocolate egg in the shape of a rugby ball. A tribute to former rugby player William Téchoueyres, the initiator of a truly successful factory in his establishments in Pyla and Arcachon, enchanted interludes of the Arcachon Bay.
Carine Loeillet
