Iqori Menu, a Restaurant in Biarritz

( STARTER )

 

Fried Foie Gras, Bears garlic,  Ginger and clover  22 €

 

« Tourteau »  Crab, concomber et lemon foam 19€

 

Maki of Lean fish, beet and citus  18€

 

Steamed farm egg, artichoke and nut, gratin with ewe and Espelette pepper  17€

 

Petrossian Caviar (20grs) 70€

  

( PASTA )

 

WITH Morels

Prepared in a 22 months Parmesan Reggiano cheese

- Starter 17€

- Main course 23€

 

CLASSIC

Penne with parmesan cheese, 22 months,

Your choice : 16€

- Tomato Sauce

- Pesto Sauce

  

( SIGNATURE DISH )

Grilled red tuna “Ikéjimé”, Colonnata bacon, young fennel and zucchini , anise juice
35€

  

( FISH)

Monkfish fish to Ham, Root endive and comté cheese, juice with Xérès vinegar26€

 

Saint Jean de Luz hake Poached, Tarbais been et Bellota Chorizo 23€

 

Black Mullet , green asparagus, Dutch lemon "Sudachi", Flan Asparagus and salad 25 €

 

Fish of the day 21€

 

( MEAT )

  

Rib and breast of the Manex porc, by Abotia, white asparagus et chesnut 29€

 

Blonde d’Aquitaine Beef, peas, Bergamot mint, burnt pepper condiment and smoked pepper 31€


Farmhouse guinea fowl stuffed with Morels Crispy polenta with lemon confit, Grand Roux  corn bean 29€

 

( VEGETARIAN DISH )

 

 Elaborated according to the season and the market 21€

 

( CHEESE)

Platter of mature cheeses 18€

 

 ( DESSERT)

Sphere Passion Banana, Coconut, Genoa bread with almonds 14 €

 

Gavotte Crepe, chocolate and crème brulée 14€

 

« Carribean Chocolate» profiteroles, Vanilla ice cream 14€

 

Pecan nut cake with pineapple and  lemon “Cédrat”, lemon sherbet  14€

 

Pink praline soufflé, almond sherbet*  14€

 

 

 

   
 

(DISCOVERY MENU)

59€

 

Fried Foie Gras, Bears garlic,  Ginger and clover

 Or

« Tourteau »  Crab, concomber et lemon foam

---

 Grilled red Tuna “Ikéjimé”, Colonnata bacon, young Fennel and Zucchini , and anise juice

 ---

Farmhouse guinea fowl stuffed with Morels Crispy polenta with lemon confit, Grand Roux  corn bean

---

 Pink praline soufflé and almond sherbet

 Or

  Pecan nut cake with pineapple et lemon, lemon sherbet

 

Menu should be order for the full table 

( served from 12h00 to 13h30 and from 19h30 to 21h30)

 

( ORIGIN OF OUR PRODUCTS )

 

Foie gras «Label du gourmet »

of Souprosse, from the Landes

eggs by Etchelecu from Sames

Caviar from Petrossian’s House

Paleta Iberico Bellota ham from Spain

Trout from Michel goicoechea in Banka

Hake of the auction Saint Jean de Luz

Fruits and vegetables from Jerome Durquet (Meilleur Ouvrier de France Early 2015) Mini vegetables, flowers and shoots     of the Valley of 2 sources

Local ceps from the Basque country

Porc MANEX the Domaine ABOTIA

at Saint Jean Pied de Port

Poultry from Pierre Duplantier in Meracq

Beef Basque Blonde d’Aquitaine by AXURIA

from Mauléon

Parmesan REGGIANO (22 months)

    Fleur de sel from the Salies of Béarn

Cheese platter from FREDERIC MINVIELLE

Chocolate by the house VALRHONA Bread of the Kleber Bakery in Biarritz

Hazelnuts and hazelnut oil from the oil-mill in Ciboure

 

 

 

Our Menu is realized by our

Head Chef,

Antoine CHUARD

 

( MENU « Idée du Chef » )

 Starter, Main course, Dessert and one glass of wine 29€

 

 Starter and Main or Main and Dessert & one glass of wine 25€

 

Main course & one glass of wine 21€

 

 

( MENU REGINA )

39€

Maki of lean fish, beet and citrus

Or

Steamed farm egg, artichoke and nut, gratin with ewe and Espelette pepper

  ---

 Saint Jean de Luz hake, poached, Tarbais been and bellota chorizo

 Or

Rib and breast of the Manex porc by Abotia, With asparagus and chessnut

---

 

Passion sphere  Banana, Coconut, Genoa bread with almonds

 

Or

 Gavotte crepe, chocolate and crème brulée Maki of lean fish, beet and citrus