Marius

The story

Marius, Biarritz – A Michelin-Recommended Basque Auberge

The Idea of an Auberge

Marius is the realization of a simple concept: an auberge — a place of conviviality, sharing, and generosity. Set just outside Biarritz on the road to Arbonne, a wide gate opens onto a large garden surrounding a 19th-century Basque farmhouse. Inside, the décor is sober and contemporary, but the real showstopper is the view: a bow window frames the entire Pyrenees mountain range. This is a place designed for good living, where warmth and simplicity guide every interaction.

A Family Affair

The project was conceived by Sébastien Sanjou and is run by Géraldine André. In the kitchen, Kévin Bigot brings twelve years of Biarritz experience, most recently as sous-chef at L’Hôtel du Palais. He has immersed himself in the local terroir. His wife Ludivine is maître d’hôtel, making this a true family story. Sanjou writes the score, Bigot interprets it, and Géraldine and Ludivine bring the house to life. It’s a project of the heart, and that care is evident in every detail — a quality that earned Marius a Michelin Recommended distinction.

Local and Seasonal Cooking

The menu is a celebration of Basque produce. The kitchen works only with local suppliers: poultry from Pierre Duplantier, foie gras from Robert Dupérier, eggs from Ferme Iparla Etxaldéa, truffles in season, Axuria lamb, vegetables from the adjacent garden, meats from butcher Pascal Massonde, and fish landed daily by local fishermen. Bread comes from Etxegoxoan. This is Basque cuisine at its most rooted — nothing but local, again and again.

Marius is open for lunch on Mondays, Thursdays, and Fridays (except holidays), and for dinner Thursday through Monday. The atmosphere is festive, the service sincere. It’s an address that feels like it has always been there, even though it’s new — a genuine auberge in the heart of the Basque Country.