During my 2nd year at the Paul Augier hotel and catering school in Nice, I took part in and won the Lesdiguières-Chartreuse cup. The “Meilleur Ouvrier de France” Didier Aniès spotted me and at the end of my studies, I worked alongside him as commis at the Grand Hôtel Saint-Jean-Cap-Ferrat. Afterwards, I worked at the “Auberge de la Charme” in Prenois, at “Au Cœur du Village” in La Clusaz and on the Paul Ricard Islands in the Var, alongside Christophe Pacheco.
The restaurants at the Grand Hôtel de Saint-Jean-de-Luz propose two types of cuisine. In the Badia bistro, it focuses on sharing to create a convivial atmosphere. In the Aho Fina restaurant, the cuisine is more creative with high quality produce. Throughout the day, we also serve special well-being food in both establishments.
For “well-being”, I suggest the courgettes soufflé with candied lemon and the gluten-free clafoutis with Lorraine mirabelles. In the bistro, I would recommend the hake with Bayonne ham and the rissoni cake with chorizo. On the Aho Fina menu, the foie gras, smoked eel and passion fruit is an excellent choice.
I focus on the freshness of my dishes to arouse tastebuds.
Originally from San Sebastian, José Gonzalez has b...19/06/2021