The Ibarboure brothers share their favorite Basque producers

It's impossible to talk about Basque gastronomy without thinking of the Ibarboure brothers. Xabi, the chef, and Patrice, the pastry chef, took over the family restaurant in Bidart (4 toques) in 2013, before receiving the Gault&Millau d'Or in 2017. Today, the inseparable duo reveal the names of artisans and producers to be discovered as a matter of urgency for aromatic herbs, ewe's milk cheese and fine Spanish wine.

Banka trout, in Banca

The Ibarboure family and the Goicoechea family have a lot in common: " We've been in the restaurant business for three generations, and they've been farming trout for just as long. Our father already worked with them when he ran the restaurant. He even convinced them to start breeding trout weighing between 3 and 5 kilos, whereas before they only farmed small trout," explains Xabi Ibarboure. Today, the Ibarboure brothers still cook this magnificent fish, smoking it over apple wood for breakfast at the hotel.

• Where to find us Truite de Banka, route des Aldudes, 64430 Banca
• Instagram: Banka trout

Antxondoa Farm, Itxassou

" Mirentxu Parachu is our sheep's cheese producer," begins the chef. " What I like about her is that she fights for the farming world. every time I go to her house, I know we're going to talk for over an hour! "Mirentxu has also set up a store at the entrance to her estate, where she sells her own products as well as those of other Itxassou farmers, such as apple juice and cherry jam. "Xabi Ibarboure is delighted: " I think this mutual help is really great!

• Where to find us? Antxondoa, 318 garaziko Errebidea, 64250 Itxassou
• Instagram: La Ferme Antxondoa

Herbs from L'Autre Campagne, Saint-Martin-de-Seignanx

Xabi and Patrice Ibarboure have been collaborating with Lucille and Thomas since they started, around ten years ago. " Lucille came to us before launching her business to ask if we'd be interested in delivering herbs for the restaurant. We supported her right away ", recalls Xabi Ibarboure, who was able to ask her to sow specific plants such as geranium rosa, mandarin tagetes and passion tagetes. " She recently published a book on the subject, for which I wrote the preface," enthuses the chef.

• Where to buy? L'Autre Campagne, 2399 route de Lannes, 40390 Saint-Martin-de-Seignanx
• Instagram: L'Autre Campagne

Garagar's barley coffee, in Itxassou

Leslie Veisse launched Garagar with the idea of offering an alternative to coffee. " She makes barley 'coffee', but also malt, or a barley and chestnut infusion," lists the chef. " I also like to work with her products in my kitchen, for example with white asparagus and malt coffee. It adds roasted notes, without caffeine. In pastry, Patrice has also used it in combination with roasted apricots and white beer ice cream ", he adds, before adding that Garagar's creations also serve as the basis for the restaurant's alcohol-free pairings.

• Where? Garagar, Habia business incubator, 561, ZA Errobi-Alzuyeta, 64250 Itxassou
• Instagram: Le Café d'orge de Garagar

NS Diffusion, in Saint-Jean-de-Luz

This latest address from Xabi Ibarboure is a tribute to his recently deceased cousin, who ran the NS Diffusion wine cellar in Saint-Jean-de-Luz. " I love the work he did with his teams. In particular, he introduced us to some magnificent Spanish estates! People often think that these wines are strong and tannic, but it's quite the opposite. The vines are at altitude, which gives the wine a lot of freshness ", assures the chef. ▶Where? NS Diffusion, 23 boulevard Victor Hugo, 64500 Saint-Jean-de-Luz