Les Rosiers
Biarritz, France
⭐1 Star
The Experience
From Michelin Guide
The exterior may be the quintessence of the Basque country, but the interior is 100% modern (pared-back walls, wooden floors and round designer-inspired tables). At the helm, Andrée Rosier (first woman Meilleur Ouvrier of France in 2007) and her spouse craft exquisitely unencumbered food. Our virtuoso never flaunts her technique, seeking rather to coax the taste and flavour out of first-class local produce, wild fish and shrimps and free-range poultry and squab, in particular. Ms Rosier also enjoys jazzing up her dishes with the occasional dash of exoticism ranging from lemongrass and nori seaweed to ginger and lemon preserves. Interestingly, the couple also operates a Basque restaurant in Tokyo.
Unique Things
From Visitor Experiences
First Woman Meilleur Ouvrier de France (2007) as Head Chef: Les Rosiers is led by Andrée Rosier, the first woman to receive the prestigious title of Meilleur Ouvrier de France in 2007, highlighting her exceptional craftsmanship in French cuisine.
Fusion of Basque Tradition with Exotic Ingredients: The restaurant uniquely combines local Basque flavors with occasional exotic touches such as lemongrass, nori seaweed, ginger, and lemon preserves, reflecting a blend of regional and international influences possibly inspired by their operations in Japan.
Discreet Setting in a Townhouse Outside Biarritz City Center: Unlike many Michelin-starred establishments located in bustling city centers, Les Rosiers is housed in a townhouse on the outskirts of Biarritz, offering a more intimate and relaxed dining atmosphere that emphasizes a refined Basque gastronomic experience.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Les Rosiers in Biarritz include:
Wild fish and shrimps: These are key local seafood ingredients that showcase the freshness and quality of Atlantic produce, often featured in refined dishes that highlight natural flavors without heavy embellishment.
Free-range poultry and squab: These meats are prized for their flavor and texture, used in dishes that emphasize purity and finesse, reflecting the chef's philosophy of coaxing out the best taste from top-quality local products.
Lemongrass and nori seaweed: These exotic touches are occasionally incorporated to add subtle aromatic and umami notes, giving a modern twist to traditional Basque cuisine.
Caramelized apples: Used notably in desserts, this ingredient provides a fresh and sweet conclusion to the meal, balancing richness with lightness.
Black truffle and Saint Nectaire cheese: While not explicitly stated as signature at Les Rosiers, these ingredients are emblematic of the region's fine dining and appear in the broader Biarritz Michelin scene, likely influencing the restaurant's ingredient choices.
These ingredients reflect a commitment to local, high-quality produce and a culinary style that balances tradition with subtle innovation, led by chef Andrée Rosier, the first woman Meilleur Ouvrier de France, who emphasizes unencumbered, elegant flavors.
Menu & Pricing
Current Offerings & Prices
Tasting Menu
- Adult menu (46€ - 140€)
A La Carte
- Asperges Au Parmesan: €24
- Crevette Royale: €24
- Mozzarella: €24
- Légumes: €24
- Chocolat: €24
- Fromage: €24
- Bœuf: €24
- Agneau: €24
- Crevettes: €24
- Coquilles Saint-jacques: €24
- Canard: €24
- Desserts: €24