Yenofa ARANGOITS

Chef : 1 restaurant

Presentation

"I went into catering without really knowing what I was going to do," explains Yenofa Arangoits. But during hotel school, she discovered a passion for the profession:"I worked in small, traditional, family-run establishments, and that's when things really clicked for me."

After a CAP pastry training course at La Table des Frères Ibarboure in Bidart, the Basque headed for Paris to join the Ritz as a commis. She then moved on to La Table de Pierre, under MOF Gabriel Biscaye, then Le Violon d'Ingres, under Christian Constant. "If I'm where I am today, it's thanks to these two chefs," she says. In 2004, Yenofa Arangoits joined Les Prés d'Eugénie, in the Landes region, under Michel Guérard, then returned to Biarritz, to the Hôtel du Palais.

She decided to go her own way in 2007, opening her first restaurant, Ahizpak ("the sisters", in Basque), in the heart of Biarritz (then Bidart), with her sisters Nanou and Delphine. In 2019, Delphine took over the reins, while Yenofa and Nanou (in the dining room) inaugurated Le Marion restaurant, next to the eponymous lake. In 2022, Gault&Millau awarded the chef the Tradition d'Aujourd'hui Nouvelle-Aquitaine trophy."It's a huge reward because we've been offering and preserving traditional cuisine for fifteen years, respecting the quality of local produce and the price."

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