About
Restaurant Les Lierres Three dining rooms and three different atmospheres but all serving fine cuisine prepared under the Les Lierres banner: the first, with a strong art deco influence, echoing the refined atmosphere of our bedrooms, the second, brightly lit with natural daylight, in the conservatory and the third, a private dining room redecorated in timeless art deco style. Restaurant Les Lierres Three dining rooms and three different atmospheres but all serving fine cuisine prepared under the Les Lierres banner: the first, with a strong art deco influence, echoing the refined atmosphere of our bedrooms, the second, brightly lit with natural daylight, in the conservatory and the third, a private dining room redecorated in timeless art deco style. Our chef Guillaume Applaincourt creates - A new menu every day 49 euros, - Our restaurant is closed at lunch time from monday to friday included during the low season. - Restaurant open for lunch and dinner on saturday and sunday, bank holidays and every day during the season. About the chef Whether you prefer to sit by the pool, in the art deco dining room or in the conservatory, chef Guillaume Applaincourt invites you to sample dishes inspired by the local flavours of the Basque Country, whether you are dining with us for the first time or as a regular guest: Espelette peppers, crab Luzeoise, Koskera puree and a delicious Patxaran granita... Studious, talented and a true perfectionist, Guillaume Applaincourt takes advantage of the times when the hotel is closed to continue to learn alongside award-winning Grands Chefs such as Jean Marie Amat and Richard Coutanceau in France, and Juan Mari Arzak and Martin Berasategui in Spain. His career path has taken him only to renowned restaurants such as: "Restaurant Drouant" in Paris, working with Louis Grondard (Meilleur Ouvrier de France in 1979); "Restaurant Le Chapon Fin" in Bordeaux, alongside Francis Garcia; and "Restaurant Le Saint James" in Bouliac, with Jean Marie Amat.
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