La Rotonde - Hôtel du Palais

64200 BIARRITZ

14/20
Chef's Restaurant

2 PHOTOS

Chef Christophe Scheller

Cooking French | Gastronomic | Local

Services Accomodation | Private parking | Terrace

Price Indicative price per person (excl. drinks)

180€ à 230€

Gault&Millau's review

14/20

Chef's Restaurant The moment in the forgotten splendors of the Second Empire is subtly outdated. This rotunda facing the ocean has the discreet charm of aristocracy on holiday, from one era to another, in a languorous atmosphere. Forgotten, too, are the flights of fancy of Aurélien Largeau, the previous chef who moved in ten minutes away, and even the classic works of Jean-Marie Gautier, who reigned here for a quarter century and trained so many young chefs. The wind blows, carrying away memories, to make way for a hotel production wisely modernized by current chef Christophe Scheller, multiplying beautiful ingredients, lobster, caviar, langoustines : spider crab au naturel on a creamy fennel and grapefruit segment, a fresh and fairly simple starter, poultry and langoustine, separated on the plate, reunited in the juice, turnip leaf rolled on a pesto, everything is well done and well served by an available team who ensure the standing of a table that has the merit of being open all year round and every day. A cellar of great clarets and burgundies, a little poor elsewhere and little renewed, and a special mention for the always excellent pastry chef Aleksandre Oliver, already rewarded by Gault&Millau and who confirms with his fig verjuice pelargonium or his very greedy dessert polenta de maïs grand roux confit de raisins jurançon gingembre badiane.

Plan

Address 1bis Avenue De l'Impératrice
64200 Biarritz

NAVIGATE TO

Opening

Opened today

Monday Lunch Dinner

Tuesday Lunch Dinner

Wednesday Lunch Dinner

Thursday Lunch Dinner

Friday Lunch Dinner

Saturday Lunch Dinner

Sunday Lunch Dinner

People

Christophe Scheller Chef

Aleksandre Oliver Pastry Chef

Menu A la carte

Starter Poireaux fondants & cavier, crème à l'estragon, jaune d'oeuf confit et huile verte au caviar €35 Truite de Banka des Pyrénées fumée par nos soins, crème Dubarry, vinaigrette €29

Main course Filet de bar grillé, légumes de saison monsieur Garbage, beurre de nage €49 Filet de boeuf & foie gras de canard des landes, pommes Dauphine €59

Dessert Figue, sorbet au fromage blanc de brebis, coulis feuille de figuier, huile d'olive et miel €21 Mousse au chocolat servie à la cuillère et à table, comme vous l'aimez €21