Established in the Var for 21 years, Sébastien Sanjou masters the Provençal terroir. But the former student of the Lycée hôtelier de Biarritz lets his origins shine through from time to time on the plate. This time, the chef from Bigorre is opening his first restaurant in Biarritz in his native land and he has added a Provençal touch. Its “aïoli as we like it in Provence” is a hit with local customers. Which amuses the chef who was advised against this “intruder” in the menu. “With more than 20 years in the Var, I wanted there to be a sort of connection between the two houses,” justifies the leader.
Baptized Marius, previously L’Atelier d’Alexandre Bousquetthe restaurant – which had been renovated in 2019 including kitchens – nevertheless required significant work on the decor and design side. “I had wanted for a long time to create an inn in the South-West, a lively and warm place with a strong identity, never delivered anywhere. From the colorful tableware from Argiles & Couleurs to the napkins presented on a hook, every detail has been studied. I also wanted to put my starred know-how and my rigor at the service of an uninhibited address with spontaneous, gourmet, simple and generous cuisine using exclusively local products. », summarizes the chef.
Chez Marius, sized for 60 to 70 seats, Sébastien Sanjou offers 6 starters (from 16 to 22 euros), 6 desserts (from 9 to 12 euros) two dishes to share: aioli and grilled prime rib, and 6 dishes (from 24 to 32 euros) whose originality is to be served without garnish on the plate. “The customer chooses his product” between “ortolan” quail, black pudding, veal sweetbreads, matured piece of beef, citrus and aniseed scallops and Saint-Jean-de-Luz hake with cockles. Each dish is accompanied by cereals (small spelled risotto), cooked seasonal vegetables and a salad which are each served in a common dish placed on the table. It’s up to customers to choose one, two or three toppings according to their tastes and desires of the moment. “It’s to be shared, in the center of the table. I want it to be free and delicious. Obviously, it pleases », confides the chef.
The house is managed on a daily basis by the lady of the house, Geraldine André, ex-wife of Sébastien Sanjou. In the kitchen, Kevin Bigot, sous chef for more than a decade at the Hôtel du Palais in Biarritz. His wife Ludivine Bigot serves there as butler. Ultimately, the team will also invest in events thanks to the presence on the same property of a Le Clair de Lune hotel which has a beautiful reception room. “We already have the necessary experience at Relais des Moines. This opens up great prospects for synergy.”
Marius in New York
Sébastien Sanjou is also a Michelin star in Paris at the Trente-Trois restaurant, in the heart of the Hôtel Particulier Villeroy, The Collection group, under the control of the private real estate investment company Wainbridge, already the owner of villas, residences and mansions for rent from Saint-Barth to London. It is with The Collection, which has just opened Maison Hudson in New York, that Sébastien Sanjou will open a Marius within this establishment in March. The concept will nevertheless be adapted because the restaurant will only have 7 tables.
2024-01-18 09:31:00
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