The story
In the quiet town of Anglet, just a step from Biarritz, Freya brings a focused vision to the table: vegetarian cooking that earns its place on the Michelin Guide’s Recommended list for 2026. Without a single cuisine label to box it in, the kitchen lets vegetables, herbs, and seasonal produce do the talking.
The address at 1 rue du Lycée places diners in a setting that feels both intimate and unpretentious—a room where the meal, not the decor, is the center of attention. The Michelin recognition speaks to a consistent, ingredient-driven approach that respects the rhythm of the market.
Few details are publicly available, but the philosophy is clear: plant-based does not mean limited. Every plate is built around what grows best, when it grows best, turning simplicity into something worth traveling for. For those seeking a meal that is both thoughtful and grounded, Freya offers a quiet, compelling reason to sit down and stay.
Recognition
Details
History
After completing his culinary communion under the holy trinity of Bras-Goujon-Troisgros and preaching the gospel of fine cuisine from the US to Australia, Guillaume Chatillon set up his pulpit (with his knives and saucepans in tow) on the Biarritz coast. His diocese? A tiny bistro with Brotherwood tables, Alki chairs, a Pita chandelier and ceramic tableware made by María Urroz, where the local plant life evangelizes the seven-course carte blanche tasting menu. The best passages, served by his partner and associate Margot (who used to work at Aureole in New York) the day we went? An admirable slow-cooked egg smothered in an egg cream seasoned with piment d’Espelette and lemon, with pickled shallots, common ice plant, tonburi (Japanese “land caviar”) and sea samphire oil – which you can scoop up with long, thin pieces of toasted bread topped with grated cured egg, pickled onions and more sea samphire; a massive cauliflower triptych (served roasted in sea urchin and shiso butter, as crisp slivers dressed in vinaigrette, and as a purée whipped with hazelnut oil, shaved almonds and chive oil); and some delicate salsify slow-roasted in licorice and benedict syrup, topped with a white chocolate crumble, salsify chips and a honey / licorice / benedict ice cream. Still hungry? People sing the praises of their Sunday brunch! // Loulou Pic
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