Adrien LAYSSAC

Chef : 1 restaurant Thirtysomething Adrien Layssac and his wife Manon have opened the Ama restaurant in Cambo-les-Bains, in the heart of the Basque Country.

Presentation

With a lifelong interest in cooking, Adrien Layssac naturally entered the Lycée Hôtelier in Toulouse, graduating with a baccalaureate and then a BTS in hotel and restaurant management. After several internships with Alain Ducasse's brigade in Monaco, he joined La Bastide de Moustiers (another member of the Ducasse galaxy) as a commis, rising through the ranks to become chef de partie. These experiences gave him a taste for Mediterranean cuisine. " It's a very natural cuisine, but it requires a lot of hard work," he says.

Adrien Layssac left the South-East for the Basque country, where he continued his experience in several fine establishments, including Ferme Ostalapia, then the Ithurria gourmet restaurant in Ainhoa (3 toques), under Xavier Isabal.

He then joined the Auberge Ostapé in Bidarray (2 toques at the time). He worked there for four years alongside his wife (whom he had met at La Bastide de Moustiers a few years earlier), before they both decided to open their own address. They chose Ama, in Cambo-les-Bains, for its ideal location between sea and mountains, and its dynamic atmosphere.

The young couple's cuisine is both Mediterranean and Basque, with Asian touches inspired by their travels in Thailand and Vietnam. The deliberately short menu is based on carefully sourced seasonal produce. "The job is half done if the produce is good to begin with."

Recipes are often born of their encounters with suppliers, including an organic beekeeper, who supplies them with heather honey, or a poultry farmer who has brought the Kriaxera duck back into fashion. Everyone brings their own ideas to the table, and the recipes are always the fruit of consultation between Adrien, who tends more towards savoury dishes and is particularly fond of working with meat and poultry, and Manon, who is more attracted to desserts.

Both are also responsible for service, alternating between the kitchen and the dining room. This allows us to exchange ideas with our customers," says Manon, "and it's vital to get their feedback to help us evolve.

B. V.-L.