Menú IQORI, restaurante en Biarritz

(STARTERS )

Foie Gras from the Landes, blackberries and blueberries, dried fruit bread 21€

 

Mushroom tart with onions and parsley 19€

 

Banka trout in smoked and raw maki, horseradish and black radish, lemon condiment 18€

  

Steamed farm egg, mushrooms and Basque black pudding, gratin with ewe and Espelette pepper 17€

 

Petrossian Caviar (20grs) 70€

 

  ( PASTA )

WITH CEPS

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 Scallops, flavored with vanilla, pumpkin and passion fruit, "Kampot" pepper juice, tagetes 35€

 

  ( FISH )

Local line fish, Small “koskera” fish, piquillos, broccoli and cockles 26€

 

Saint Jean de Luz hake poached in coffee butter, cauliflower and Errota hazelnuts from Ciboure 23€

  

Fish of the day 21€

  ( MEAT )

Rib and breast of the Manex porc, by Abotia, stuffed Rigatoni, chestnuts and

ceps from the Basque Country 29€

 

Blonde d’Aquitaine Beef, filet and tail of beef, apple, celery and leeks vinaigrette 31€

 

Veal sweetbreads with soy and sesame, mushrooms and crystallized root vegetables 34€

 

Farm chicken, the filet stuffed with foie gras and prunes, the leg confit with fat and pickled lemon, potatoes "Macaire”, airy lemon purée 28€

 

 ( FROMAGES )

Platter of mature cheeses 18€

 Cheese’s platter from the Basque Country, with cherry marmalade 17€

 

   ( DESSERTS )

Baileys Pear 14€

 

Basque pie with figs and peppers  Espelette, yogourt and almond sherbet 14€

 

« Carribean Chocolate» profiteroles, Vanilla ice cream 14€

 

Finger with Agastache and Opalys 14€

 

Lemon soufflé and dandelion honey, Ewe milk sorbet 14€

 

Coffee or Tea Gourmand 10€

 

 

   

( MENU « Chef’s Idea » )

Served at lunchtime from Monday to Friday

 

 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€

 

Banka trout in smoked and raw maki, horseradish and black radish, lemon condiment

 Or

Steamed farm egg, mushrooms and Basque black pudding, gratin with ewe and Espelette pepper

--- 

Saint Jean de Luz hake, poached in coffee butter, cauliflower and Errota hazelnuts from Ciboure

 

Or

Rib and breast of the Manex porc by Abotia, Stuffed Rigatoni, chestnuts and ceps from the Basque Country

 ---

 

Baileys pear

 Or

Basque pie with fig and Espelette pepper, yogourt and almond sherbet

 

(DISCOVERY MENU)

Foie Gras from Landes, blackberries and blueberries, dried fruits bread

 Or

Mushroom tart with onions and parsley

 ---

 Grilled Scallops, flavored with vanilla, pumpkin and passion fruit, "Kampot" pepper juice, tagetes

 ---

Blonde d’Aquitaine Beef, filet and tail of beef, apple, celery and leeks vinaigrette

 ---

 Lemon soufflé and dandelion honey, Ewe milk sorbet

 Or

Finger with Agastache and Opalys

 

( 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