Frenchie Biarritz

The story

Frenchie Biarritz: Greg Marchand’s Modern Basque Cuisine at Regina Experimental

Chef Greg Marchand’s Basque Inspiration

“Biarritz is an exciting new playground for me,” says chef Greg Marchand. “The products of the Basque terroir are a powerful source of inspiration.” On his list: truite de Banka, porc noir gascon, line-caught hake from Saint-Jean-de-Luz, Tomme de brebis Basque, Ossau-Iraty, and Piment d’Espelette. Marchand’s cooking is generous, creative, and impertinent – a modern cuisine that lets these local gems shine.

The Setting

Frenchie Biarritz sits within the Regina Experimental, a Belle Époque hotel overlooking the Bay of Biarritz. Designer Dorothée Meilichzon refreshed the space with a neo-Basque touch, blending tradition and timeless elegance. The restaurant’s atrium offers a comfortable, airy setting for dinner seven nights a week, and a Sunday brunch from 12:30 to 15:00.

Cuisine and Recognition

The menu changes with the seasons, showcasing the richness of the Basque Country through Marchand’s lens. Dishes like tortellini with Breuil, chard, girolle mushrooms, and warm emulsion appear on the Instagram feed – but the real story is the market-driven, cross-cultural approach that has earned Frenchie Biarritz a Michelin Recommended distinction. It’s a testament to the kitchen’s consistency and respect for ingredients.

After a brief closure for facade work, Frenchie Biarritz will reopen in July 2026, ready to welcome guests back to its ocean-facing terrace and long summer evenings. Same Atlantic view, same spirit – new season.