La Carta de IQORI, restaurante en el País Vasco
Facing the sea, the IQORI restaurant at the Régina Hôtel & Spa in Biarritz invites you for a memorable gourmet experience. In this 5-star hotel on the edge of the ocean in the Basque Country, you will appreciate the gourmet cuisine of chef Antoine Chuard. Comfortably installed inside in a modern and cozy room or enjoying the sun outside on the terrace and facing the Biarritz Lighthouse, you will taste dishes where local products from the South-West are honored and skilfully sublimated by the chef. Enjoy your meal Bon appétit!
GASTRONOMIC DINNER MENUServed at IQORI Restaurant for dinner – from 7:30 to 10 pm & Sunday for lunch from 12:30 am to 2 pm ( MENU REGINA ) 45€Organic herbaceous field tomatoes, glazed sheep's curd, salicorni
( TO DISCOVER MENU ) 95 € with selected wines
Red tuna, watermelon compression infused with thyme, pomelo and sea fennel | ( STARTERS )Red tuna, watermelon compression infused with thyme, pomelo and sea fennel 20€ Carpaccio of scampi, nori, avocado and nasturtiums 21€ Organic farm egg " 64 ", chard confit, chicken sauce with foie gras 19€ Organic herbaceous field tomatoes, glazed sheep's curd, salicorni 19€ Caviar Osciètre Impérial : Œil du tigre - Maison Petrossian, corn blinis, rye toast & sour cream 95€ / 10g
( MAIN COURSES )Fish of the day, peaches, burnt fennel and agastache 26€ Line hake from Saint-Jean-de-Luz stuffed with coriander, soubise cream, broccoli infused with green cardamom, arete juice emulsified with citrus fruit 27 € Monkfish, saffron rouille, mini grenailles and confit tomatoes 28€ Farm poultry breast, zucchini and eggplant flower, juice spiced with smoked pepper 29€ Manex "Abotia" pork, tellins, sweet pepper, spicy marinara juice 29€ Grilled Charolais beef, organic patissons, fresh almonds and barbecue juice 33€ Zucchini flowers stuffed with eggplant caviar, basquaise juice with Espelette pepper 22€ Smoked turbot from the Bay of Gascogne, cooked on the bone, summer truffle risotto, celery and hazelnuts 39€ Aestivum truffle pasta ( prepared in a 22 mounth wheel parmesan cheese) as a starter 17€ as a plate 24€
( CHEESES & DESSERTS)Cheese cart from Fréderic Minvielle, master cheese ripener 18€ Apricots and savory, confits in organic olive oil, apricot paper and steamy meringue 15€ Meyer lemon and wildflower honey "Apis Mellona", variegated melissa 15€ Sames strawberries, sumac and orange flower, shizo 14€ Namelaka Dulcey, raspberries and blackcurrants refreshed with sweet almond 14€ Manjari chocolate profiteroles, Tahitian vanilla ice cream 14€
If you order after 9.45 p.m., we will serve you the main course directly and this, in the interests of a better quality of life at work for our teams.
All the dishes are prepared in our kitchens by our Chief Antoine Chuard & his team. Our Pastry Chief Arnaud Doisneau makes up the desserts.
Call us to book a table 0559413309 |
Origine de nos produits
-FOIE GRAS DES LANDES DE CHEZ LE CANARD DE JULES A HINX(40) -ŒUFS FERMIERS BIO DE CHEZ PEDEPOUY A TARTAS (40) -CAVIAR DE LA MAISON PETROSSIAN -HUILES D OLIVE DE LA FAMILLE FABRE « L’OLIVIERE » A ILLE SUR TET (66) -POISSONS, CRUSTACES ET COQUILLAGES DES MAREYEURS BASQUES (DIMA ST JEAN DE LUZ) (tous nos poissons de mer sont sauvages) -TRUITE DE BANKA DE CHEZ MICHEL GOICOECHEA A BANKA (64) -VOLAILLES DE CHEZ PIERRE DUPLANTIER A MERACQ (40) -FRUITS ET LEGUMES DE CHEZ JEROME DURQUET (Meilleur Ouvrier de France Primeur 2015) -NOISETTES ET HUILE DE NOISETTE DES HUILERIES ERROTA CIBOURE/ST PEE SUR NIVELLE DE CHEZ VINCENT TREBESSES (64) -LEGUMES, FLEURS ET POUSSES DE LA VALLEE DES DEUX SOURCES A VERLUS (32) -FLEURS ET HERBES SAUVAGE CUEILLIES PAR NOTRE EQUIPE DE CUISINE DANS LA CAMPAGNE BASQUE ET BORD DE MER -MEULE DE PARMESAN REGGIANO (22 MOIS D AFFINAGE) -FLEUR DE SEL DE SALIES DE BEARN -FROMAGES AFFINES DE FREDERIC MINVIELLE A ANGLET -CHOCOLATS DE LA MAISON VALRHONA -PAIN DE LA BOULANGERIE KLEBER A BIARRITZ -MIELS APIS MELLONA DE CHEZ LAURENT CAZENAVE A HOSSEGOR (40) -COCHON MANEX DE PEIO ERRECART / DOMAINE ABOTIA A ST JEAN PIED DE PORT (64) -BEURRE DES ALDUDES (64) -BŒUF ET RIS DE VEAU DE RACE FRANÇAIS SUIVANT APPROVISIONNEMENT -AGNEAU DE LAIT BIO DE CHEZ EDOUARD ETXILARD, FERME PAXKOTEIA A LOHITZUN OYHERCQ (64) -XIPISTER ETXEKOA DE CHRISTOPHE VERRIERE A AHETZE (64) -TRUFFES TUBER MELANOSPORUM DE L AMI JOEL A NYONS (26) | |
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