Regina Biarritz

Crédits : Redaction : Ornella Bosquier et Anne Tabourel, photos : RR

In the kitchens with chef Antoine Chuard

At the IQORI restaurant in the Régina Biarritz Hôtel & Spa, “It’s the  product that decides!” says Antoine Chuard, manning the ovens for the past four years.

At IQORI, cuisine means local growers, seasonal produce, quality: “The menu changes depending on produce and its ripeness. This year, for example, strawberries arrived early,” says young chef Antoine Chuard from Lyon, who soon adopted the codes of Basque cuisine honoured at IQORI. In its cosy, Scandinavian-style setting, this passionate chef, winner of the international “Golden Chefs” contest 2016, proposes local specialities such as Manex pork from Saint-Jean-Pied-de-Port and line-caught hake from Saint-Jean-de-Luz, giving free rein to his imagination in his “Idée du Chef” lunchtime menu based on seasonal fare and his own inspiration. Among flagship items on the restaurant’s menu, Pyrenean trout raised as per the rules of the art has become a real must. The chef unveils the secrets of his latest recipe.

Smoked maki with pyrenean trout, horseradish and black radish

You can buy this exceptional trout from the aquaculture farm of Saint Etienne de Baïgorry in the Basque hinterland. This recipe requires raw and smoked Pyrenean trout. First remove the skin from the raw trout, chop it into a tartar then add the zest and juice of an orange, two lemons and limes, and a chopped shallot. Slice the smoked trout lengthwise, then make the makis by rolling the tartar into the slices of smoked trout. Set aside in a cool place. Make a condiment by mixing raw beetroot with mustard and seasoning. Blend horseradish with “fromage blanc”, add seasoning. Cut thin slices of black radish, add olive-oil and salt. Cut the makis to the size required. Enjoy!

IQORI Restaurant reservations: 05 59 41 33 09

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