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75016 Paris
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La Table d'Aurélien Largeau

64200 BIARRITZ
15/20
 Remarkable Restaurant
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Chef Aurélien Largeau
Cooking French | Gastronomic
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Gault&Millau's review
15/20
Remarkable Restaurant We had no doubts about Aurélien Largeau's ability to bounce back after the Le Palais episode. Christophe Hay's former second-in-command is now making a name for himself in the Basque city, proudly wearing three toques which, this time, are due solely to his talent. Just a stone's throw from the ocean, all eyes are on his cuisine, which is based exclusively on seafood (with the occasional bit of meat if the catch is not up to scratch). The chef has rediscovered his creative freedom and originality, without losing his way. His proposals are supported by very well-constructed juices, with deep, delicate flavors and sophisticated textures: a fine work on red tuna, with a beautiful aromatic palette, cockles and clams in marinière, BBQ-grilled oysters, pea salad, shellfish-smoked beurre blanc, magnificent hake confit, roasted bone consommé, verjuice, seaweed and crispy fish skin, or turbot de petite pêche, full-bodied mushroom jus, morel mushrooms, lovage sabayon. You can relax with the simple sweetness of the strawberry dessert, and follow Mathilde Fesneau's advice on an already well-stocked cellar.
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Address 4 Rue Jean Bart
64200 Biarritz
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Aurélien Largeau
Aurélien Largeau Chef
Aurélien Largeau Aurélien Largeau Chef
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Justine Pommier Chef
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Mathilde Fesneau Chef de service
Created with Fabric.js 5.2.4 Mathilde Fesneau Chef de service
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Gary Sallière Chef de service
Created with Fabric.js 5.2.4 Gary Sallière Chef de service
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Mathilde Fesneau Sommelier
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