Léonie

The story

Léonie Biarritz – Traditional French Bistrot with Bib Gourmand in the Basque Country

Chef Maxime Giraud

Léonie is the domain of chef Maxime Giraud, whose cooking caught the attention of Alain Ducasse himself – Ducasse once presented one of Giraud's recipes, a confit milk lamb with spring vegetables, in the pages of Figaro Magazine. That moment speaks to the quiet ambition behind this Biarritz address: a kitchen that stays rooted in tradition while aiming for precision and grace.

Seasonal simplicity

The restaurant describes itself as "traditionnel et convivial," and the menu reflects that. Giraud works with seasonal produce sourced locally – a commitment to proximity and freshness that sometimes means the carte changes at the last minute. A recent weekday lunch offered a choice of suprême de pintade with mashed potatoes and mushroom jus, or pavé de truite with celeriac, cauliflower, peas and a tangy cream – both at a refreshingly accessible price (16 € for the plat, 21 € with dessert). The dessert options included a classic Café Gourmand and a Fontainebleau with red berries.

That approach – clear flavours, careful technique, no unnecessary fuss – has earned Léonie a Bib Gourmand from the Michelin Guide, a recognition of good quality, good value cooking.

The Bib Gourmand recognition

For diners seeking a genuine taste of the Pays Basque without the formality of a starred table, Léonie delivers. The dining room is air-conditioned, with outdoor seating for warm months, and the restaurant accommodates private parties and catered events. Above all, it stays true to its own motto, printed on the reservation page: "Il n'y a pas de bonne cuisine si au départ elle n'est pas faite par amitié pour celui ou celle à qui elle est destinée." – There is no good cooking if it is not made out of friendship for the person it is intended for. That spirit, combined with the Bib Gourmand seal, makes Léonie a steady choice for modern cuisine in Biarritz.