“Originally from the Basque Country, we grew up under the gaze of this magnificent region between sea and mountains, enjoying quality products and local producers who are each more passionate than the next.
In order to complete our services we created a herb garden adjacent to the restaurant, thanks to the mild Atlantic climate we are lucky to be able to use it all year round.
We grow our own courgette flowers, a signature dish for 3 generations. We also make our teams aware of selective sorting and composting.
We offer an immersive and creative cuisine, favouring short circuits with respect for seasonality.
This approach does not stop at our kitchen, but also in the management of the room, the sommelier, the decoration and furthermore at the hotel…
In 2019, on the hospitality side, we have switched to dry steam cleaning, without any chemical products, requiring low energy consumption and considerably limiting our household waste.
The towels are made of bamboo fibre, the welcoming products are only available in large format Ecocert & Ecolabel classified. The welcome slippers can be composted.
It’s time to act, otherwise the hospitality industry will have an uncertain future!”