A private chef in Biarritz.
From Biarritz to Saint-Jean-de-Luz, a Michelin-level chef composes a bespoke menu in your villa, on your terrace above the ocean or wherever your summer on the Basque coast takes you. No restaurant, no reservation, only your table.
Chefs from starred kitchens, service from grand palaces.
Our chefs come from Michelin-starred restaurants, and several hold a star of their own. They cook the way France’s finest kitchens cook, at your table, for one evening.
The chefs and maîtres d’hôtel who cook and serve in the finest Parisian houses travel to the Basque coast for your summer. Every maître d’hôtel is tested, trained in the grand palaces. The welcome, the rhythm, the silence between courses: nothing is left to chance.
One coast, every cuisine.
You set the register of the evening; we bring the chef who owns it. Each comes from a great kitchen, and each carries a signature of their own.
Haute gastronomie
The full grammar of a starred kitchen: tasting menus, exact sauces, a plate that would belong among the finest tables of San Sebastián, minutes down the coast. An evening that feels like a great restaurant kept for you alone.
Basque & South-West
The Basque coast on the plate: line-caught sea bass and txipirons from the port, Espelette pepper, Bayonne ham, tomatoes from the Adour. The cuisine of the South-West, done at the level of a great restaurant.
Cuisines of the world
A Japanese omakase at the counter, a white-truffle dinner from Piedmont, a Levantine table under the stars. When your evening wants to travel, the chef travels with it.
Pastry & the sweet finale
A dedicated pastry chef for the last act: a soufflé that arrives to the minute, a dessert finished at the table. The evening closes with the same intent it opened.
From Biarritz to Saint-Jean-de-Luz.
Wherever your summer address is on the Basque coast, the chef comes to you. Villa, terrace above the waves, golf estate or beach house.
A sommelier, and the bottles to match.
Great food deserves the glass beside it. Our sommelier composes the pairing course by course: a lively Txakoli or a rosé to open, a white Jurançon with the fish, a great Bordeaux or a Rioja with the main, a Sauternes or an aged Armagnac to close.
Tell us the register, discovery, prestige, or a single grower you love, and we source it: rare vintages, magnums, cuvées that never reach a wine list. Or we simply pour alongside the cellar you already keep. Champagne on arrival is a given.
Cook beside the chef.
Some afternoons are best spent with your hands in the work. The chef turns your villa kitchen into a studio: a market walk if you like, a menu built together, techniques you keep for good, and a table you finally sit down to because you made it.
A couple, a family, a group of friends by the pool. Aprons, knives, produce and a chef who teaches the way the best ones do, generously. The class becomes the dinner.
A dinner served, not only cooked.
A beautiful meal can be undone by a room left to itself. Add a maître d’hôtel and a service team, and the evening runs on its own: aperitifs poured on the terrace, plates carried in rhythm, glasses never empty, the kitchen invisible, the host finally seated among the guests.
Every maître d’hôtel is tested before they serve for us and trained in the grand palaces. The welcome, the timing, the silence between courses: nothing is left to you but the evening itself.
Whatever the summer asks for.
A private dinner is the heart of it. Around it, the house arranges the rest of the season.
Receptions
Cocktails & garden parties
Passed canapés and live stations for a terrace full of guests, from an intimate birthday to a summer gala.
Spectacle
Culinary entertainment
A live counter, a chef’s table, a moment of fire and knives. Dinner becomes the heart of the evening rather than a pause in it.
On the water
Yacht & villa dining
The chef comes aboard or up to the estate, provisions in hand, for lunch at anchor or a dinner under the stars.
At scale
Full-service catering
Larger numbers, full logistics: kitchen, service, tableware and flowers. We bring the whole evening; you bring the guests.
Addresses that never reach a booking site.
No estate of your own on the coast, or simply the wish for somewhere exceptional? We open off-market Basque addresses, ocean-view villas, surf-side terraces and golf estates, from Biarritz to Saint-Jean-de-Luz.
We source the place, you keep the evening.
Explore our venuesBegin the conversation.
Tell us your date, your number of guests and the evening you imagine. We compose the rest, the chef, the service, the table, and, if you wish, the place.
Plan your Biarritz eveningFrequently asked questions
Which parts of the Basque coast do you cover?
Biarritz, Anglet, Bidart, Guéthary, Saint-Jean-de-Luz, Ciboure and Hendaye, and inland to Bayonne and the Basque country.
Can the chef cook line-caught fish from the coast?
Yes. Sea bass, hake and txipirons straight from the port, with Espelette pepper, Bayonne ham and produce from the Basque markets.
Is San Sebastián-style cooking possible?
Yes. San Sebastián is minutes down the coast; the chef can compose anything from pintxos to a full Basque tasting menu.
Can you also arrange the villa, wine and service?
Yes. Off-market ocean-view villas and golf estates, a sommelier and a full service team can all be added.