The story
On the quay of the Nive river, in the Petit Bayonne quarter, La Grange welcomes guests with warmth and a view of the city's historic centre. The restaurant, run by Christine & Eric, has earned a Michelin Recommended distinction for its contemporary take on Basque cuisine.
Chef Jean Dominique Gianno works with fresh, seasonal products – including wild fish – and cooks each dish to order. The menu, a 33€ fixed-price affair, showcases the region's character. Start with the perfect egg from Maison Garat, paired with mushrooms, pan-fried foie gras and a chicken broth emulsion, or the trout gravlax with beetroot textures and yuzu gel. Mains might include salt cod two ways, roasted hake with a green risotto and seasonal shellfish, or low-temperature pork tenderloin with butternut and chestnut entremet. Desserts are equally grounded: a grandmother-style coconut milk dessert, a chocolate roulade with praline and pecan, or poached pear with toasted quatre-quarts and pear sorbet.
The terrace is heated in winter and shaded in summer, making the riverfront setting enjoyable year-round. La Grange is a place where the cuisine of the Basque Country is treated with respect and modern clarity – exactly the kind of cooking that earns a Michelin nod.
Recognition
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