Auberge Ostapé

BIDARRAY

16/20
Remarkable Restaurant

11 PHOTOS

Chef John Argaud

Cooking French | Gastronomic | Local | Signature cuisine

Services | Accomodation | Disabled access | Pets allowed | Private Parking

Price Indicative price per person (excl. drinks)

59€ à 158€

Gault&Millau's review

16/20

Remarkable Restaurant This chic farmhouse inn, launched with the help of Alain Ducasse twenty years ago, has now found a new lease of life in terms of quality. While it will never be a pure Basque refuge, this resort for wealthy vacationers gives it its all, thanks to the work of chef John Argaud (ex-Ibarboure) and his excellent pastry chef Damien Albert. Their excellent service and accomplished dishes confirm their three "toques" in this superb setting, surrounded by lush greenery from the panoramic terrace. Particular ease with grilled dishes, ultra-precise cooking, straightforward, no-make-up cooking, firmly based on the fundamentals of a cuisine with a strong identity: Aquitaine langoustine just seared on the barbecue, marinated kohlrabi and crispy green shiso, shellfish iced tea with Sturia caviar herbs, magnificent fillet of brill with an artichoke garnish: artichoke mousseline roasted with bbq, chips, artichoke pickles prepared with bonito vinegar, sea fennel, lemon pectin for vivacity, and consommé of cooking juices before another feat, sweetbread apple, melting, glazed on the surface and served with a green pepper condiment topped with gooseberries. For a gourmet touch, we add a veal jus assembled with seaweed butter and lobster carcasses... A pleasant raspberry light cream dessert, smoked with verbena and creamy dill. The service is top-notch, and Elisa Combrouze has put together a fine selection of more than 500 wines, featuring the region's finest.