Меню IQORI, ресторана в Стране Басков

 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 MENU

Served 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
Or
Organic farm egg " 64 ", morels and small spelt
***
Fish of the day, burnt fennel and agastache
Or
Manex pork "Abotia",
caramelized red cabbage with juniper berries, crispy rind, "burned" onions
***
Sames strawberries, sumac and orange flower, shizo 
or
Namelaka Dulcey, raspberries and blackcurrants refreshed with sweet almond

 

( TO DISCOVER MENU )
65€ 
per person without drinks 

95 € with selected wines


This four-course menu is served for the whole guests of the table – Order before 1:30 / 9:30 pm

Red tuna, watermelon compression infused with thyme, pomelo and sea fennel
or
Hot foie gras, macau artichokes, licorish jus 
***
Banka trout roasted with satay, peanuts, peas, agastache and lime
***
Grilled Charolais beef, organic patissons, fresh almonds and barbecue juice
***
Apricots and savory, confits in organic olive oil, apricot paper and steamy meringue
or
Meyer lemon and wildflower honey "Apis Mellona", variegated melissa 15€

 ( STARTERS )

 

Red tuna, watermelon compression infused with thyme, pomelo and sea fennel 20€

Hot foie gras, macau artichokes, licorish jus 21€

Organic farm egg " 64 ", morels and small spelt 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, 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 €

Banka trout roasted with satay, peanuts, peas, agastache and lime 28€

Farm poultry breast, zucchini and eggplant flower, juice spiced with smoked pepper  29€

Manex pig "Abotia", caramelized red cabbage with juniper berries, crispy rind, “burnt” onions 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.
We thank you for your understanding.

 

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

 BOOK A TABLE

   

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)