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A warm and romantic place where you can enjoy inspired cuisine based on local products.
Fabrice Idiart, trained at Michel Sarran's in Toulouse, at the Miramar in Biarritz and who after ten years at the Saint-Jean-de-Luz reserve decided to write a new gustatory chapter in this romantic setting, the Moulin d'Alotz dating from the 17th century. A small and cosy house today, where inspired cuisine is served. Duck foie gras, beef, Saint-Jean-de-Luz peaches, local AOC cheeses and chocolates are the ingredients. Iced vegetable ravioli, lobster and foie gras, David Massonde's beef with its long smoked juice or "Monsieur Txokola's" chocolate.
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Members' reviews on MOULIN D’ALOTZ
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Quel travail passionné derrière ce menu ! Un service irréprochable et un chef qui est passé à table plusieurs fois pour savoir comment se passait notre repas, c'est assez rare pour être noté.
Merci pour tout, nous reviendrons.
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Certainement comme au Moulin d'Alotz à Arcangues.
Merveilles gustatives viennent agiter vos papilles, bouleverser vos sens dans une atmosphère végétale et colorée, mousse de jardin vert de rouge.
Bravo Fabrice, bravo à sa jolie équipe.
La rédaction BR3POINTS recommandent vivement.
#love #moulindalotz #BR3Points