Menú IQORI, restaurante en Biarritz

(STARTERS )

Foie Gras from the Landes, exotics fruits,

 dried fruit bread 21€

 

Beef Tartare with razor shell, lemon foam and caviar 19€

 

Maki of Lean fish, beet and citus 18€

 

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

 

Petrossian Caviar (20grs) 70€

 

  ( PASTA )

 

WITH Truffles

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 )

Burbot fish to Ham, Root vegetables and “Berry” Lens 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

 wood’s mushroom 29€

 

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

 

Roast Chevy, squash gnocchi, cereals and crosne, Blueberry juice 32€

 

Guinea fowl, stuffed of black truffle “melanosporum”, crispy polenta with lemon and local corn 29€

 

 ( FROMAGES )

Platter of mature cheeses 18€

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

 

   ( DESSERTS )

Baileys Pear  14€

 

Mont Blanc : chestnut, Clementine 14€

 

« Carribean Chocolate» profiteroles, Vanilla ice cream 14€

 

Finger with Agastache and Opalys 14€

 

Lemon and  honey soufflé, Ewe milk sherbet 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€

 

 

 

Maki of lean fish, beet and citrus

 

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 wood’s mushroom

 

---

 

Baileys pear

 

Or

Mont Blanc : chestnut, Clementine

 

(DISCOVERY MENU)

 

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

 Or

Beef Tartare with razor shell, lemon foam

 ---

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

 ---

Guinea fowl, stuffed with black truffle “melanosporum” crispy polenta with lemon and local corn

 ---

 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