For those who followed me on social medias during my summer break, you already know what I did during my vacation ! For others, welcome back to the blog ! I’ll take you to discover the gastronomic table of the Ibarboure Brothers in the Basque Country !
The Ibarboure brothers : gourmet cuisine in the Basque Country
Les frères Ibarboure, in french, is both a hotel and a gourmet restaurant. The establishment is located in Bidart in the Basque Country (10 km from Saint-Jean-de-Luz).
The place is peaceful, surrounded by greenery – with an elegant decoration combining classic objects and modernity. The restaurant has been awarded a Michelin star for 25 years. Moreover, it is the only starred for more than 30 years between Biarritz and Saint-Jean-de Luz.
La Table des Frères Ibarboure is a family story, now carried by the 3rd generation, Xabi on the “savory” side and Patrice on the “sweet” side. The two brothers bring a breath of fresh air to the restaurant.
It’s best to reserve your table – and not just in times of COVID. The property was full when I went.
The Ibarboure brothers’ menu offers products from the Basque region worked with passion. By going to eat at this table, you will have the choice between the menus or the à la carte dishes to amaze your eyes and your taste buds.
The menu Degustation is priced at €119, €179 with wine pairing.
The menu Emotion, shortened from the Degustation, is offered at a price of €86, €126 with wine pairing.
The Coup de Coeur menu served for lunch at €49 (excluding Sundays and bank holidays), allows you to discover the cuisine of Xabi & Patrice Ibarboure in 3 dishes from the region.
Personally, I find that in terms of quantity, I was comfortable with the Coup de Coeur menu. I don’t know if I could have tasted all the dishes on the other menus.
In August 2020, the Coup de Coeur menu was composed as follows :
- Chef’s appetizer.
- Bonito de Guéthary just seared, raw cream from Agerrea farm seasoned with soy, spring onions and coriander seeds.
- Line hake fillet, biscayan garlic ravioli, light cod broth in olive oil.
- Cane Kriaxera in land and ocean: Roasted fillet, Taggiasche olives and foie gras sauce; the confit thigh served with a marinière of seashells.
- Crispy honeycomb with chestnut honey, yogurt ice cream, pecan nuts, milk emulsion and a touch of citrus.
Not being sure of succeeding in eating the starter (snacked bonito, I have trouble with what is “raw”), the team offered me an alternative starter : ravioli of foie gras.
As an aperitif, I had the champagne, black cherry and Espelette pepper cocktail : a kir revisited with local flavors that I really liked.
The meal was accompanied by homemade breads: baguette with Espelette pepper and country bread if I remember correctly.
Everything was presented with great elegance and finesse. The food exploded in the mouth, it was a real treat. If you have the opportunity to go through the Basque Country and want to discover a table of excellence, I invite you to stop by the Ibarboure brothers.
Other food posts :