The story of Frédéric Grobost of the XAYA restaurant in St Jean de Luz is one of the most original. A medical biologist by training, he has been passionate about cooking since a very young age, when his parents received people in their house in Angouleme and when the cook started cooking. From these images of Epinal which resemble a page of Marcel Pagnol, Frédéric has kept the passion for taste and the desire to please.
A meeting decides him to take the plunge, sell his laboratory and buy the restaurant Xaya in St Jean de Luz 3 years ago: his artist companion who today exhibits in the restaurant.
On the stove side, two young chefs: Benjamin Torrezan and Antoine Latour, from a brigade of 5.
A sensory and refined cuisine, prepared only with fresh products from local sectors that respect their environment. Neither frozen nor manufactured products. No forfeiture: at Xaya we cook with commitment, we put awareness into every gesture.
An address to discover, a journey to experience.