Fans don't hesitate: for them, Nicolas Borrombo's restaurant is the best and most beautiful in Saint-Jean de Luz. In this superb 16th-century listed mansion near the Grande Plage, Stéphanie and Nicolas have preserved the authentic charm, the chef marrying the setting with a cuisine that is both tasty and aesthetically pleasing, using seasonal produce and local produce. A superb job on the Banka trout, marinated in gravlax and tartar, with ewe's milk tofu and horseradish, the small-boat styrofoam gnocchi with watercress, braised fennel and rhubarb confit, or the superb Sourade pigeon, cooked on a trunk and smoked with hay, confit and lacquered leg, Aldudes bacon, wild garlic jus.. This three-toque cuisine, with its character and identity, feels good and confirms the chef in his choices, in this beautiful €94 menu offered at each service, and ending with a creation or the unavoidable soufflé of the moment. Service is attentive and in tune, and the wine cellar is eclectic, with serious references from all regions.
17 Rue de la République
64500 Saint-Jean-de-Luz
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OPENING HOURS
MON
TUE
WED
THUR
FRI
SAT
SUN
People
Nicolas BoromboChef
Nicolas BoromboChef
Menu
A la carte
Appetizers
Carpaccio of scallops in a tangy, iodized marinade, blanc manger with lime, tagetes, pomegranate, shredded bottarga, yellow and lime gel, pomegranate and tagetes sorbet
€35
White and green Landes asparagus served warm, colonnata bacon veil, morels, white and green asparagus shavings, morel praline, Arbois wine sabayon, micro-vegetables
€35
Main dishes
Roasted sea bass from the Basque country, artichoke mousseline, Galician razor clams, green asparagus salicornia with preserved lemon, sparkling shellfish broth with Noilly Prat, micro-vegetables
€48
Roasted Galician beef tenderloin, morel mushrooms, raw and cooked Landes green asparagus tips, beef jus with Kampot red pepper
€58
Dessert
Amateur chocolat yuzu craquant chocolat feuillet une, crèmeux chocolat au lait tanariva, gel yuzu, crème praliné amande et noisette, mousse au chocolat bio Millot 74%, sorbet yuzu
€16
Kalamansi and mango Genoa bread with lime, creamy kalamansi, mango freshness, mango and lime gel, black coconut meringue, timut pepper cloud, kalamansi and spicy mango sorbet
€16
