Grand Hôtel Thalasso & Spa

Crédits : Crédits : Rédaction  : Charlène Campos, Julie Lagrot, photos : RR

Chef Julien Richard

At the helm of the kitchens of the Grand Hôtel is Julien Richard, a young, enthusiastic chef from Toulouse.
What is your track record?

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.  

Tell us about your cuisine at the Grand Hôtel

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.

What are your suggestions on the menu?

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.

What is your personal touch?

I focus on the freshness of my dishes to arouse tastebuds.

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