Cerca un ristorante della Guida Michelin

This place lives up to its name: insolent, cheeky and even irreverent! There is something rather rock'n'roll about German-born Fabian Feldmann, a creative chef who likes to break the rules. Which isn't to say he doesn't know the rules! This rebellious cook was classically trained in the finest establishments, like L'Oasis in La Napoule and Pierre Gagnaire in Paris. In his Biarritz restaurant, he gives free rein to his imagination – sometimes outlandish but always spot on. Beautiful raw ingredients, most notably fish from the Ciboure fish market, are cooked and seasoned with some originality. Semi-cooked and smoked mackerel with two servings of white asparagus (grilled and raw); roast lamb with celeriac, a herb and tangy mustard jus; Corsican pomelo, tarragon ice cream, almond cream and aniseed meringue.