Plat Beroi is above all a concept where a producer store and a restaurant are brought together in the same place in Coarraze or Billère, offering a cuisine with products from the store. Bistronomic cuisine with local products. It is also a place that serves as a tapas bar on weekend evenings. In Coarraze, Plat Beroi is open for lunch from Tuesday to Saturday and in the evening only on Friday and Saturday.
In Coarraze for noon the main course, starter, dessert is 18 euros
For the evening, the idea is more of a dish to share, or a plate to eat together. Allan Lair did a professional baccalaureate in cooking and service at the hotel school of Morlaàs and a BTS assistant manager in hotel tourism and catering. He worked in England in the palace Hyckley Island Hotel, at the Café de Paris in Biarritz, as an extra at the Villa Navarre in Pau, or at the Office in the city center of Pau. 2 ½ years ago, he joined the Plat Beroi project at the age of 23. And since then he offers his cuisine with products from the producers’ store in Coarraze. For example, as a starter: camembert and pepper croquettes, pickles of carrots and mustard seeds or a mille-feuille of trout cream with avocado and citrus fruits. As a main course, marinated rump steak with barbecue flavor, crispy polenta cheese, zucchini and peanut caviar or chicken supreme, cream of carrots, pistachios, roasted onions and dried black lemon. Desserts are made by pastry chef Jean-Baptiste Grangé. The dishes change every week at Plat Beroi in Coarraze.