L'impertinent - Biarritz

A wonderful discovery! The cuisine is exquisite and the staff is very attentive. I highly recommend this place. read more A wonderful discovery! The cuisine is exquisite and the staff is very attentive. I highly recommend this place.

We arrived in a state best described as “respectably peckish” and left floating somewhere between delirium and enlightenment somewhat financially less well off,... read more We arrived in a state best described as “respectably peckish” and left floating somewhere between delirium and enlightenment somewhat financially less well off, yes, but spiritually fortified and possibly in love with a blue lobster. It all began with a Negroni (mine, bitter as regret but twice as rewarding) and a Kir (hers, charming and deceptively cheerful). Then: a trio of amuse gueules, clearly crafted by someone with a PhD in anticipation building. Just as I began calculating how many of those it would take to equal dinner, the amuse bouche arrived—a sliver of tuna resting on a base of cucumber that tasted like summer. Subtle, elegant, perfectly balanced. ⸻ Act I Next came the lobster or rather, a duet of lobster. One, gently wood fired and lounging beside white peach, basil, and fennel. A dish dancing between sweetness and smoke. The other, a ravioli so delicate it could have doubled as haute couture, floating in a foam that whispered of cream, seashores, and some light French sorcery. Act I played out like a duet each part elevating the other in perfect harmony. ⸻ Act II A three part fish opera: First, grilled green beans in a smoked yogurt sauce a lesson in how simple can still be sublime. Next: the tuna itself, seared and served over a spicy sauce tinged with habanero. Alongside, a small tartare so fresh it made my life shimmer a little brighter for just a short moment. By this point, I wasn’t eating I was leading a one man rescue mission, bread in hand, determined to liberate every last trace of bean sauce before it made a clean getaway across the porcelain. ⸻ Act III The Kintoa pork followed succulent, beautifully lacquered, served with summer truffle, sweet onion, and a deep, earthy sauce that begged for more wine. We obliged, of course. At this stage, I should note that the wine pairings were not only excellent and generous but also largely responsible for my rising sense of joy and general goodwill toward the universe. ⸻ Act IV Then came dessert because what better way to conclude a culinary saga than with sorbet, lemon granita, black bean cream (don’t ask, just surrender), and ice cream made from blue poppy seeds and a sense of wonder? All this accompanied by Éclipse, a sparkling wine that tasted like a Nordic summer night brief, luminous, and utterly enchanting. ⸻ And then, bliss. Petits fours arrived like tiny edible punctuation marks. Espresso was served. Someone poured something amber into a glass shaped like a poem. And for a few luminous minutes, time stopped caring about itself. ⸻ The verdict: It was a journey from sea to land, a beautifully choreographed story of contrasting flavors and colors. Every dish was a new chapter, every sip a supporting verse. Three young mademoiselles conducted the evening with wit and grace, ensuring everything flowed with quiet precision. It was a dinner to remember, firmly placing Biarritz on our culinary map forever. Thank you for a lovely evening and experience.

We arrived in a state best described as “respectably peckish” and left floating somewhere between delirium and enlightenment—somewhat financially less well off,... read more We arrived in a state best described as “respectably peckish” and left floating somewhere between delirium and enlightenment—somewhat financially less well off, yes, but spiritually fortified and possibly in love with a blue lobster. It all began with a Negroni (mine, bitter as regret but twice as rewarding) and a Kir (hers, charming and deceptively cheerful). Then: a trio of amuse-gueules, clearly crafted by someone with a PhD in anticipation-building. Just as I began calculating how many of those it would take to equal dinner, the amuse-bouche arrived—a sliver of tuna resting on a base of cucumber that tasted like summer. Subtle, elegant, perfectly balanced. ⸻ Act I Next came the lobster—or rather, a duet of lobster. One, gently wood-fired and lounging beside white peach, basil, and fennel. A dish dancing between sweetness and smoke. The other, a ravioli so delicate it could have doubled as haute couture, floating in a foam that whispered of cream, seashores, and some light French sorcery. Act I played out like a duet—each part elevating the other in perfect harmony. ⸻ Act II A three-part fish opera: First, grilled green beans in a smoked yogurt sauce—a lesson in how simple can still be sublime. Next: the tuna itself, seared and served over a spicy sauce tinged with habanero. Alongside, a small tartare so fresh it made my life shimmer a little brighter for just a short moment. By this point, I wasn’t eating—I was leading a one-man rescue mission, bread in hand, determined to liberate every last trace of bean sauce before it made a clean getaway across the porcelain. ⸻ Act III The Kintoa pork followed—succulent, beautifully lacquered, served with summer truffle, sweet onion, and a deep, earthy sauce that begged for more wine. We obliged, of course. At this stage, I should note that the wine pairings were not only excellent and generous—but also largely responsible for my rising sense of joy and general goodwill toward the universe. ⸻ Act IV Then came dessert—because what better way to conclude a culinary saga than with sorbet, lemon granita, black bean cream (don’t ask, just surrender), and ice cream made from blue poppy seeds and a sense of wonder? All this accompanied by Éclipse, a sparkling wine that tasted like a Nordic summer night—brief, luminous, and utterly enchanting. ⸻ And then, bliss. Petits fours arrived like tiny edible punctuation marks. Espresso was served. Someone poured something amber into a glass shaped like a poem. And for a few luminous minutes, time stopped caring about itself. ⸻ The verdict: It was a journey from sea to land, a beautifully choreographed story of contrasting flavors and colors. Every dish was a new chapter, every sip a supporting verse. Three young mademoiselles conducted the evening with wit and grace, ensuring everything flowed with quiet precision. It was a dinner to remember, firmly placing Biarritz on our culinary map forever. Thank you for a lovely evening and experience.

Thank you so much for this star-studded feast, where every bite was a work of art and every flavor an emotion. A memory vividly etched. read more Thank you so much for this star-studded feast, where every bite was a work of art and every flavor an emotion. A memory vividly etched.

I had booked without knowing that L’Impertinent had a Michelin star. What a wonderful surprise to discover this cuisine without any preconceived notions! Each d... read more I had booked without knowing that L’Impertinent had a Michelin star. What a wonderful surprise to discover this cuisine without any preconceived notions! Each dish is perfectly constructed, technically masterful, and bursting with flavor, without ever becoming showy or excessive. You can sense a real direction, a clear intention from the chef who guides you exactly where he wants you to go, with great coherence throughout the entire menu. As frequent patrons of Michelin-starred restaurants, we believe this establishment richly deserves a second star. A huge thank you to the entire team for this remarkable experience.