Martin Isabal, a fourth-generation chef, has been named "Grand de Demain 2026"

On Monday, June 15, 2026, Martin Isabal was awarded the “Grand de Demain” trophy. Presented by Sabrina Coussillan of Robur, this award recognizes the chef’s work at his family restaurant, Ithurria in Ainhoa.

From the finest restaurants to family kitchens

A native of the Basque Country, Martin Isabal was fortunate early on to work in prestigious establishments and alongside influential figures: at Vivien Durand’s Prince Noir in Lormont near Bordeaux, then at Les Sources de Caudalie with Nicolas Masse, before spending two years with Arnaud Lallement at L’Assiette Champenoise—a pivotal period that led to his achieving the five-toque distinction. Back in his native region, he honed his skills at Kaïku in Saint-Jean-de-Luz under Nicolas Borrombo for a year and a half. While a hiatus during the pandemic led him to specialize in butchery and charcuterie, enabling him to earn a diploma and acquire technical expertise that he now applies to the selection and cutting of whole cuts. His journey culminated in his permanent return to his uncle’s side to take over and modernize the family legacy at Table Ithurria in Ainhoa, preserving the restaurant’s identity while showcasing exceptional local products.

Grand de Demain 2026: the story has only just begun

Today, as he receives the Grand de Demain 2026 Trophy, Martin Isabal’s story is just beginning. In this family-run establishment, which received its third Michelin star in 2001, the young chef carries on a sacred tradition, leaving a lasting mark, just like his grandparents before him. For him, this establishment is much more than a restaurant: it is a family legacy. “It’s my family’s restaurant. I represent the fourth generation of chefs , ” he says. This legacy is passed down and carried on within the family itself. As the chef explains: “I currently work with my brother, the pastry chef, and my father, who now manages the hotel side of things, since we have a hotel. My uncle, who preceded me in fine dining, is in charge of the bistro. " It’s a source of immense pride, because it’s a reward for our efforts and we’re very happy , " he confides, relieved and honored.

The chef, who has always wanted to carry on this legacy, now sees his work rewarded. It is a pride he fully shares with his family, thinking of those who came before him: “ I know that my grandfather, my uncle, my brother, my father, and even my great-grandparents—who are no longer with us—would have been proud to see where we are today.”