a family of chefs

Xavier Isabal, a starred chef, now cooks in his bistro where he has recreated his world focused on conviviality and his taste for antique and unusual objects. After ensuring the solid training of his nephews, he expressed his passion for convivial cooking and was thus able to get closer to his customers and friends.

Martin Isabal represents the fourth generation of cooks in the family. After learning among others at Vivien Durand at Prince Noir in Lormont, alongside Arnaud Lallement at the Assiette Champenoise in Reims, Nicolas Masse at Smith Haut Laffite and Nicolas Boronbo at Kaiku. The covid period allowed him to complete an apprenticeship in charcuterie, a profession inspired by his great uncle René Isabal, charcutier in Biarritz and great rugby player.

Louis Isabal, his brother, devoted himself to pastry very early on, with Franck Lavignasse as his model, the house's first and late pastry chef. He also toured France with Philippe Girardon at Domaine de Clairefontaine near Lyon, Nicolas Conraux at La Butte in Finistère and like Martin at Smith Haut Laffite and at Kaiku in Saint Jean de Luz. He who had no particular taste for studies now teaches his profession in hotel schools.

Together they run the Michelin-starred restaurant and offer their vision of today's cuisine under the watchful eye of their uncle.