Already a year since Nicolas Lormeau moved his kitchen and his talent to Bizanos in this house large enough to accommodate gourmets and curious gourmets or those with sharp taste buds. In one year Nicolas Lormeau received the “Young Talents 2021” prize and a few weeks ago the “Terroir d’Exception” prize which rewards chefs who highlight local producers.
The restaurant L’Esberit offers you a new menu every 5 weeks, which is good with autumn Nicolas Lormeau has fun with vine leaves. It’s octopus season on the menu, Nicolas gives us the trick so that it is not rubbery.
At the moment Atlantic red mullet from St-Jean-de-Luz accompanied by a cream of vine leaves, a few chanterelles and a small brunoise of vegetables cooked in orange, explains Nicolas Lormeau, with a crispy Iberian chorizo to make it all swing, it’s one of the dishes on the blind evening menu in 5 or 7 courses… Obviously, Coralie Viguier-Lormeau tells us, don’t hesitate to specify if there are any allergies for happy tasters. . At noon menu 41 with always this same “religion” of seasonality and local products. L’Esberit is recruiting, says Coralie Viguier-Lormeau, especially in the kitchen, the days off are consecutive Sunday, Monday and Tuesday until 3 p.m. to apply: on site (outside hours of service) by social networks or by email.