La Table d'Aurélien Largeau

64200 BIARRITZ

Practical information

Chef
Aurélien Largeau
Cooking
French | Gastronomic

Gault&Millau's review

15/20
Remarkable Restaurant We had no doubts about Aurélien Largeau's ability to bounce back after the Le Palais episode. Christophe Hay's former second-in-command is now making a name for himself in the Basque city, proudly wearing three toques which, this time, are due solely to his talent. Just a stone's throw from the ocean, all eyes are on his cuisine, which is based exclusively on seafood (with the occasional bit of meat if the catch is not up to scratch). The chef has rediscovered his creative freedom and originality, without losing his way. His proposals are supported by very well-constructed juices, with deep, delicate flavors and sophisticated textures: a fine work on red tuna, with a beautiful aromatic palette, cockles and clams in marinière, BBQ-grilled oysters, pea salad, shellfish-smoked beurre blanc, magnificent hake confit, roasted bone consommé, verjuice, seaweed and crispy fish skin, or turbot de petite pêche, full-bodied mushroom jus, morel mushrooms, lovage sabayon. You can relax with the simple sweetness of the strawberry dessert, and follow Mathilde Fesneau's advice on an already well-stocked cellar.
READ MORE ...
READ LESS ...

MAP

© OpenMapTiles © OpenStreetMap
Address 4 Rue Jean Bart
64200 Biarritz
NAVIGATE TO
People
  • Aurélien Largeau
    Aurélien Largeau Chef
    Aurélien Largeau Aurélien Largeau Chef
  • Created with Fabric.js 5.2.4
    Justine Pommier Chef
    Created with Fabric.js 5.2.4 Justine Pommier Chef
  • Created with Fabric.js 5.2.4
    Mathilde Fesneau Chef de service
    Created with Fabric.js 5.2.4 Mathilde Fesneau Chef de service
  • Created with Fabric.js 5.2.4
    Gary Sallière Chef de service
    Created with Fabric.js 5.2.4 Gary Sallière Chef de service
  • Created with Fabric.js 5.2.4
    Mathilde Fesneau Sommelier
    Created with Fabric.js 5.2.4 Mathilde Fesneau Sommelier
Step into the world of gastronomy