At Bouchon Biarrot in Biarritz: a good address for gourmet and sincere dishes, close to the Grande Plage

Biarritz
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At Bouchon Biarrot in ...

In Biarritz, there is the magnificent Grande Plage on which you like to walk in all seasons. Central, generous and lined by shops, cafes and the magnificent Hotel du Palais , this is the ideal place to relax. After a walk on the side of the Rocher de la Vierge and the Fishermen's Harbor just a stone's throw away, are you hungry ? Go to Bouchon Biarrot , where a simple, refined and sincere gastronomy awaits you. Lunch menu, à la carte specialties , planchas for aperitif but also brunch on Sunday , there is always a good reason to come: the restaurant is open 7 / 7d!



Bouchon Biarrot, in the tradition of Basque gastronomy

The Bouchon Biarrot is an intriguing restaurant : its entrance, materialized by half-barrels and an elegant facade contiguous to a set of pink briquettes, do not leave indifferent. Push the black door and enter to discover a singular establishment : a first bright room opens on a warm and intimate space , you are in a vaulted cellar and decorated with taste , where multiple small spaces of restoration wait for you.


The Bouchon Biarrot

Stroll and go to Bouchon Biarrot for lunch!

The Bouchon Biarrot The facade of Bouchon Biarrot

Will you come to lunch with friends in the first room with large windows?
Perhaps you will settle down for dinner, in the stone room, with a cozy look and a decorative fireplace? Between friends, the bar table (comfortable) will be perfect for a full Sunday brunch.

Ursula Girard has opened this sincere address, giving pride of place to local products , four years ago. With two previous experiences in the management of restaurants (including the Halles de Biarritz), Ursula wanted to indulge in bistronomic cuisine , where simplicity rhymes with the quality of products , in a warm atmosphere . "I was inspired by the concept of Lyonnais corks, where recipes remain simple to highlight the product. We are Maître Restaurateur at the culinary college of France, we make the choice to work with fresh products , it is also the product that makes the card. We adapt the recipes according to the catch of the day and the pieces of meat proposed by the producers " . In 4 years, Le Bouchon Biarrot has woven its clientele: it's a restaurant where you come and go. Referenced in the Gault Millau and in the Michelin Guide , it will find more than 50 wine suggestions (French, but also from around the world, Chile, California ...). Ursula advises its customers in a wide range of digestive, cocktails, Gin, Champagne, but also Cognac, Armagnac ...


The Bouchon Biarrot

First room, bright and wide, Bouchon Biarrot

The Bouchon Biarrot

A cozy space with exposed stones, high bar table and vaulted arched family table

The Bouchon Biarrot

A warm and decorated room like a cabinet of curiosities, the look will arise in multiple places

The Bouchon Biarrot

Ursula welcomes you with a smile at Bouchon Biarrot


This season, the Bouchon Biarrot inaugurates the brunches , with an all-you-can- eat buffet from 11am to 3pm. The restaurant is open 7 / 7d, in the evening and midday, you will always find the door open! With a capacity of 65 seats, we often meet regulars , anxious to diversify their diet thanks to the formula that varies daily. The curious who push the door are right, they will feast!

Well installed to eat well, in Biarritz

A good restaurant , it can be recognized by many things: the quality welcome , the atmosphere and the taste on the plate . Winning trio for Bouchon Biarrot: I settle down for lunch around noon. In the kitchen, everything seems calm but I hear that we are working behind the bar, to prepare a plate of Basque charcuterie . Hmmm, I see the chorizo freshly sliced , and the plancha with Guindillas, sweet little green peppers that I love so much ... The bread is fresh, it is brought daily by a baker in the neighborhood.


The Bouchon Biarrot

Ursula cuts the chorizo, all the charcuterie is local: should it be otherwise in the Basque Country?

The Bouchon Biarrot

The charcuterie board: a delight with little guindillas

The Bouchon Biarrot

Quality Ham on your plancha tapas d'appéritif

The Bouchon Biarrot

Fresh bread

 

The dish of the day , which is declined in a formula with starter , main course and dessert at a very reasonable price , is a chicken with tarragon. It is accompanied by a carpaccio of beef, finely cut a few minutes ago in the kitchen, with shavings of parmesan and arugula and for dessert, a sumptuous apple crisp and homemade whipped cream. I will feast.


The Bouchon Biarrot

Beef carpaccio, just sliced

The Bouchon Biarrot

Cream of homemade chives to go with baked potatoes and farm chicken with tarragon

The Bouchon Biarrot

Homemade chips to go with planchas, incomparably crunchy and tasty

The Bouchon Biarrot

Roasted farmhouse cheese, good from here


I go around the restaurant, I look at the wine cellar and Ursula advises me a glass of white wine to accommodate my lunch. I look at the room and I notice a really warm alcove : I'll have to come back here to eat with friends! I return to the table to enjoy my meal, everything is delicious ! I notice a gentleman who seems to be a regular and I am told he comes to eat here every noon. The imperial district of Biarritz is not a business district: there are few offices and Bouchon Biarrot's customers are mostly locals , regulars who travel specially to eat or holidaymakers in search of a good address.

I continue my meal with the chicken with tarragon which is melting and mellow. Accompanied by a voluptuous whipped cream with chives that ripples on baked potatoes, they have a small taste of hazelnut. For dessert, it is a centerpiece of the cuisine of the south-west (Occitane and Catalan): The apple crisp (which is also called Pastis in the Landes and Gascony). It is a delicious and demanding dessert because to execute it requires thin sheets of pulp drawn and crumpled, brushed with butter. It's light (if I assure you) and it's delicate on the palate. My croustade is accompanied by red fruits and a homemade whipped cream.


The Bouchon Biarrot

An alcove of choice for a dinner in 4 in privacy!

The Bouchon Biarrot

A successful decoration

The Bouchon Biarrot

All you need for aperitif and digestive, there is a choice

The Bouchon Biarrot The wine cellar Bouchon Biarrot

The Bouchon Biarrot

My favorite dessert: apple pie

The Bouchon Biarrot

Madeleines and homemade cookies for coffee

Before leaving, let yourself be tempted by a good coffee , Ursula chooses the best wines to perfect the meal of its customers in beauty. It will be served with a madeleine or another regressive sweetness (cookies ...) homemade. It's time to leave Bouchon Biarrot, but I'm sure you'll come back!


The Bouchon Biarrot

A walk on the beach after this good meal?

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