Julien Olek is a high-level athlete, a man who likes challenges and above all wins them. Reopening a restaurant these days is not easy, the first challenge is to find a chef. Challenge succeeds for Julien Olek he introduces us to Nicolas Candaudap. Young man of 22 who is also a sportsman, he plays rugby in Jurançon. After a professional baccalaureate at the hotel school of Morlaas, a short trip to Boucau for a season, here he is at Villa Navarre, then at PauPART in Billère, victim of COVID.
– FB Bearn Bigorre
Julien Olek likes dishes with character! Taste the bone marrow or the steak tartare with a knife!
Nicolas Candaudap, call him chef Candau, works with local producers, notably Ferm’envie, producer stores, fresh and seasonal products on a short circuit. Quality on our plates with real know-how, like this butternut velouté, Agata potatoes and simple traditional basil whipped cream and the touch that changes everything. On the menu, a bone marrow or a steak tartare with a knife with beef on the short circuit. Everything is homemade from appetizer to dessert. A formula from Tuesday to Saturday noon (16 and 19 euros) and a generous and gourmet menu from Thursday evening to Saturday evening. You don’t need to like handball to come here, but if you do, it’s better.
The Brasserie du Sporting d’Este welcomes you to Billère 17 avenue St-John Perse from Tuesday to Saturday noon and from Thursday to Saturday evening. We can park!