The local speciality are seafood and duck. The seafood on the coast is some of the best in the world, ranging from the humble sardine, usually grilled on a "plancha" or hot plate, to the very expensive lobster that starts at around €70 in restaurants. Oysters, moules and most other shellfish are on the menu at most places, and make a cheap tasty meal with a glass of white wine.

The south west of France is the home of "foie gras" pate. While some people disagree with the process that is used to make the pate, it is widely abailable in restaurants, supermarkets and delicatessens. Duck breast and leg portions are cheaply available in supermarkets and restaurants in a variety of recipes. The traditional dish is duck confit, which is duck legs cooked in goose fat. If it sounds a little on the rich side, it is because it is.

Hossegor is on the edge of Basque country, and only 40km from the Spanish / Basque border, so the cuisine is often Spanish influenced. Driving to St Sebastian takes 1 hour from the centre of Hossegor to being parked in one of the many underground car parks. The tapas in St Sebastien are reknowned as the best tapas in the whole world. And it is true.

Paella is available on both sides of the border. This is a traditional dish of rice, with a combination of some or all of the following ingredients, shellfish, seafood, chicken, duck, chorizo, saffron, turmeric and tomato.