Freya

64200 BIARRITZ

13/20
Chef's Restaurant

5 PHOTOS

Chef Guillaume Chatillon

Cooking Healthy cooking | Local | Vegetarian

Price Indicative price per person (excl. drinks)

45€ à 55€

Gault&Millau's review

13/20

Chef's Restaurant Pure veg in a multitude of flavors, yet never boring. This is the challenge taken up by Guillaume Chatillon, who has worked at Bras, Troisgros and Goujon, in this room in the Saint-Charles district that was once home to Matthias Leuliette and his restaurant Demain. The space is bright and welcoming, with wooden tables, wooden chairs and forest-green fabrics, and a lovely parquet floor for a warm, uncluttered style. Between the cookery books, the Gaut&Millau magazine, a few crates of fresh vegetables and a discreet decoration on the walls, we find ourselves in a peaceful atmosphere where gastronomy has its place. With organic flour bread, the boiled egg is a pleasure, the tomato is stuffed with raspberry, raspberry and tomato vinaigrette, purslane, basil, tomato confit, the pointed cabbage is cooked whole with a miso paste, finished on the BBQ and plancha to give a melting, gourmet dish, dessert with apricot, homemade chantilly with flouve for a vanilla taste, apricot tuile, syrup with monarde, an anesthetic plant (mafane brède or Parra cress) with a passion flavor, meadowsweet ice cream. A short list of organic and natural wines, and excellent entertainment from Margot in the dining room, who knows the codes perfectly and reinforces the conviviality with professionalism.

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