Hugo de la Barrière's good addresses

Chef at Château de Brindos, Lac & Château, in the heart of the Basque Country, Hugo de la Barrière reveals the artisans and producers he likes to work with in the region. Definitely worth adding to your address books.

Yuna Lamarque Published today at 8:00 AM

at Brindos, a hotel in Anglet, Hugo de la Barrière doesn't just cook: he tells a story, that of a rich and vibrant region, supported by committed producers. through his dishes, he celebrates local produce and the expertise of passionate craftsmen, weaving a close link between gastronomy and terroir.

Chocolate from Maison Gaborit, Biarritz

It's a recent collaboration, but already an essential one in the sweet world of Brindos. Hugo de la Barrière has chosen Maison Gaborit for all the hotel's chocolate creations. "We sublimate it as much in our hot chocolates as in our desserts. We also offer filled bites at the end of the meal", explains the chef. The meeting came about naturally, thanks to the geographical proximity of the two establishments. Maison Gaborit also supplies "La Chocolaterie" in Brindos, a space open every weekend, ideal for a gourmet interlude over silky hot chocolate and delicate pastries.

Where? 5 bis, rue Luis Mariano, 64200 Biarritz
www.instagram.com/maisongaborit.chocolaterie

Les framboises du Tursan, in Bahus-Soubiran

While working at the Frères Ibarboure restaurant, Hugo de la Barrière discovered Philippe and Valentin Sebi's production at the Gnigue farm. Since then, he has been keen to continue this collaboration in Brindos. The growers cultivate the renowned Tursan raspberries, but also supply citrus fruit during the winter season. "They are also regular participants in the Brindos farmers' market", explains the chef. A lasting relationship with producers committed to environmentally-friendly agriculture.

Where? 601, route de Damoulens, 40320 Bahus-Soubiran
www.framboises-landes.fr

Foie gras from the Ferme de Jean Sarthe, Cauna

at Brindos, foie gras is available all year round, but evolves with the seasons and the chef's inspirations. Hugo de la Barrière buys from the Ferme de Jean Sarthe, which he appreciates for the freshness and exceptional quality of its products. "The foie gras is picked 24 hours before delivery, so we can work and cook it ourselves," he explains. The result is a foie gras with much less fat. The foie gras is currently available as a terrine for lunch, and as a pan-fried dish with porcini mushrooms in the evening.

Where? 500, route de Le Leuy, 40500 Cauna
www.delices-saint-orens.com

Cheeses from the Hirigoingo-Borda farm in Urrugne

While ewe's milk cheese is emblematic of the Basque coast, Hugo de la Barrière is also keen to highlight goat's milk cheese. "The Hirigoingo-Borda farm is one of the few in the region to produce it," he points out. Their cheeses are served for breakfast in Brindos. The chef tried to offer their goat's milk, a product he considers"sweet and interesting", but still too little known in his opinion. The farm produces small quantities of milk, tomme and fresh goat's cheese, plain or flavored, but the quality is top-notch.

Where? 585 chemin Hirigoinborda, 64122 Urrugne
www.instagram.com/ferme_hirigoingo_borda

Honey and jams from Loreztia, Bayonne

To get the day off to a good start, Brindos relies on Loreztia honeys and jams. A collaboration that goes far beyond simply supplying products. Loreztia also installs beehives at the château and takes care of the honey harvest. Although this production is very limited, it enables us to offer honey directly from the estate:"It also enables us to organize events around the harvest," explains the chef. The jams are served at breakfast, offering a direct link between the place and the product.