Stéphane ROSIER

Chef : 1 restaurant Away from the center of Biarritz, Stéphane Rosier and his wife Andrée (first female MOF in 2007) offer a four-handed cuisine, awarded 2 "toques".

Presentation

"I grew up in a restaurant," says Stéphane Rosier. From 1989 to 1995, he studied in Capbreton, specializing in delicatessen. With his diploma in hand, he joined the Serge Blanco Thalasso in Hendaye, where he worked as a clerk for a season. After an operation, a childhood friend offered him a position in Brittany, to help open a restaurant. At the end of 1997, Stéphane Rosier joined the Hôtel du Palais in Biarritz, where he met Andrée, who was to become his wife and partner.

In 2000, he joined Michel de Matteis' brigade at La Coupole in Monaco, before spending a year at Hôtel Métropole, also in Monaco. The following year, he joined Philippe Labbé's team at Château de Bagnols in the Beaujolais region, before moving on to La Chèvre d'Or in Èze. In 2004, Stéphane Rosier returned to the Hôtel du Palais in Biarritz .

After a few years, he decided to launch his own business with Andrée, who in 2007 became the first woman to be awarded the title of MOF. Away from the center of Biarritz, Les Rosiers restaurant is housed in a pretty Basque house, and is fast becoming one of the city's most exciting restaurants, according to Gault&Millau, which awarded it a fine score of 14.5/20 .

T.L.