Episode 17 – Hotel Restaurant du Chene – Marmitako (Basque Tuna and potato soup)
“Simplicity & Authenticity”
The Chef: Serge Caumont, executive chef
When he was young, Serge Caumont, wanted to be a pastry chef, but in 1970, the cooking school in Biarritz did not have a pastry section, so finally he turned to the kitchen and loved it. After three years spent at the Rocailles school he went to Paris at the age of 17 and worked for several restaurants, Jean Marais, the Royal Pavilion, the Pre Catalan, the Grande pavilion Cascade, Le Bristol with great chefs, most of them Michelin star such as Emile Taboudian, Michel Boudin, M. Besson. He also rubbed shoulders with Paul Bocuse, Alain Chapel, Michel Guérand and Gaston Lenôtre.
After a while, he was missing his native land and returned to Biarritz. He worked in several restaurants as a chef, and ended up at the famous restaurant Chez Albert where he was the executive chef for 17 years. He is now the owner and executive chef of this magnificent establishment at the foot of the mountains where he works with local products and recipes, some of which he has revisited and modernized.
List of the ingredients:
For 4 people :
1kg of tuna loin
500g of peppers
200g of chopped onions 50g of chopped garlic
1L of chicken or beef broth Salt and pepper
Discover this recipe by clicking on the video
Cook at home and stay safe!
The Hotel:
Backing onto the church of Itxassou, one of the finest Basque churches (a listed 17th century monument), the Hotel du Chene is in a unique setting not far from the river Nive and the Pas de Roland gorge. Spend a night or two in a typical inn dating back to 1696 and enjoy the calm and lush green surroundings.
The Location:
The hotel is located in the quaint and authentic village of Itxassou, famous for its black berries.
It is 29 minutes away from Biarritz airport and 50 minutes from San Sebastian airport
The Cuisine:
Behind the white walls and the red shutters, the chef offers a regional and traditional cuisine. The menu varies according to his mood and what he finds in the local markets. It is always authentic and delicious. Some of the emblematic dishes are the Baïgorry trout served like a roasted sesame gravelax, pan-fried squid with pig’s feet, creamy polenta, cream of chorizo and sheep’s cheese, marinade of cockles with lemon mint and coral lentil cream with turmeric, to name a few.
Activities
Hike in a land of water, forests, peaks and pastures. Swim in the Nive River; hike the Pic du Mondarrain or Artzamendi.
This is an ideal location for people who like the great outdoors and who seek tranquility.
Visit the sublime Saint-Fructueux church, dating from the 17th century and now listed as a historic monument.
Go to Osses for its artisans (potters, manufacturers of espadrilles, and iron work) and its majestic houses. Discover, oxygenate and regenerate with us and our guide Nadege.
CONTACT
PLEASE CONTACT YOUR TRAVEL AGENT FOR A QUOTE
Operations & Reservations
3477 Rushbrooke street, Suite 302
Verdun, QC, H4G 1S8 CANADA
Corporate Headquarters
107-27 71st Avenue, Suite 403
Forest Hill, NY 11375
Phone: 1-514-285-8758
Toll free: 1-866-285-8758
Fax: 1-514-285-9128
Email: info@eetvl.com
