Biotinel in Saint-Paul-lès-Dax is a store of about sixty organic producers but also a restaurant where we cook all these high quality, organic and local products. At the maneuver the chefs Mathilde Flipo and Patrice Baradinsaeb. Every day he prepares dishes almost exclusively from products from the store, dishes to eat in or take away. A godsend for these two chefs whose pantry is at hand from farms in the Landes and South-West. A boon also for the consumer who consumes local par excellence.
Patrice Baradinsaeb’s recipe
“A marinated black Gascon pork tenderloin, served with millet, beets and prunes”. A marinated pork tenderloin then sliced lengthwise to form a kind of beautiful “rosace”. A “magical” mixture of beets and prunes for the sweet/salty side and this succulent round millet on the palate, between semolina and bulgur. The chef explains this recipe to you while listening to the program of the day.
– CWM
The Dalh by Mathilde Flipo
A true ode to spices, this “coral lentil dalh” that Matilde prepared with love. Here too, listening to Circuit Bleu Side flavors of this Tuesday, our cook explains how to make this spicy dahl as it should be by mixing cumin, curry and Espelette pepper with carrots, onions and garlic as an accompaniment. A delight.
– CWM
After-Work at Biotinel
Now on Thursday evenings, our two chefs invite you to a tapas aperitif to test their cuisine and share a moment of conviviality, all with a pleasant musical atmosphere. You may take the opportunity to do your shopping in a short circuit directly at the store.