The story
Bleach brings a relaxed approach to coastal French cooking to a quiet street in Biarritz. Former professional skateboarder Jon Monié and his partner Stéphane Borgne opened the space after Monié completed a tenure at Chez Justine. Their background in fast-paced sports translates into a straightforward service model that prioritizes fresh ingredients over complicated techniques. The menu changes with the seasons while keeping a steady roster of neighborhood favorites.
Diners often start their meals with a chilled melon soup finished with cherry tomatoes and salt-cured anchovies from Getaria. The vegetable-focused buns offer another reliable option, combining roasted oyster mushrooms with creamy sheep’s milk cheese. A Basque-adapted banh mi fills a crisp baguette with marinated chicken, shredded carrots, cilantro, and a bright lemon mayonnaise. Every component arrives from nearby producers, including vegetables from SICA Bio du Pays Landais and poultry raised by Aldabia. The kitchen also sources slow-grown pork from Ferme Elizaldia, ensuring every protein carries a clear regional traceability.
The outdoor seating area sits directly on a sunlit terrace that faces the calm morning light. Guests frequently choose this spot for lunch while watching the neighborhood wake up around them. Sweet treats like chocolate almond cookies and freshly baked banana bread complete the service and draw attention from passing tables. This quiet corner of Biarritz has earned a spot on the 2026 Le Fooding guide precisely because this coastal French cooking serves honest food without pretension.
Recognition
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