Renowned for the quality of its tables - especially on the Spanish side - the Basque Country is attracting a growing number of young, uninhibited chefs, inspired by the quality and diversity of marine and land-based products.
For several years, the city of Biarritz, with its population which quadruples in summer, has been one of the trendy destinations.
Proof by four.
To discover
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• La Rotonde - Aurélien Largeau's Table
The mythical imperial palace facing the ocean, present from Napoleon III for his wife Eugénie, has had a facelift.
Four years of renovation, completed in early June, boosted by the arrival of a duo of chefs in their thirties: Aurélien Largeau, in the kitchen, originally from Rochelais who worked for Christophe Hay, and Aleksandre Oliver, in pastry, grandson of Raymond and formerly of Gordon Ramsay in Bordeaux.
A revival hailed with a star and a Passion Dessert prize by Michelin last March, just one year after the reopening.
Deserved accolades.
The refined and contemporary score inspired by the duo, which contrasts with…
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