International
Idir FSEIL
Chef : 1 restaurant
Trained as an electrician, Idir Fseil was not predestined to open his own AHPĒ restaurant in Biarritz. Wishing to join his friends in Bordeaux, but unable to find work in his field there, a friend offered him a job as a dishwasher at La Terrasse Saint Pierre, a traditional restaurant in the South-West of France. "Soon enough, he informed me that his assistant was leaving, and offered me the chance to replace him while training me. He took up the challenge and quickly acquired a taste for cooking. The young apprentice even began researching the names of restaurants in the Gironde capital. He discovered Jean Ramet, who took him under his wing for two years. "It was the first time I'd made veal stock. He taught me everything, both culinary and human.
Now more confident, he continued his exploration of gastronomy in Paris in 2007, at L'Oulette, while doing extra work in Renaissance hotels, where he met Claire, his future wife, also a chef. On the strength of these experiences, Idir Fseil joined Prestige Sodexo. "As achef, I cooked for the big bosses, particularly those in the Cac 40. This forced me to get out of my comfort zone, I had to constantly renew myself."
In 2018, with a desire to start a quiet family, the couple moved down to Biarritz. They each took a chef's job on their own, he at Bistrot du Haou, and then Covid came along. "It was a period of reflection. Friends who worked in real estate told me that a space was opening up in the Saint-Martin district. In 2021, Claire and Idir opened AHPĒ (the initials of the four seasons), a bistro-canteen. The chef offers affordable gastronomy, "market cuisine. I work with small producers, local fishermen and breeders. My dishes depend on what they give me. This salutary approach earned him 2 toques the following year, and a place in the 2023 edition of 109 - Le Sang neuf de la gastronomie française.
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