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After Paris, London, and Verbier, Frenchie has set up at the Regina Experimental.
Frenchie Biarritz: a creative brasserie and cuisine full of character signed by Grégory Marchand, who works Basque terroir gems with the twist he's known for. Local ingredients, generosity, and the perfect mix between bistronomic spirit and Southwest French identity. All to be savored in a light-filled space or on the lacquered red and sky-blue terrace, with views of the lighthouse, the coastline, and the sunset.
The Frenchie Identity at Regina Experimental
The arrival of this culinary signature on the Basque coast marks the natural meeting between a Belle Époque building reimagined by designer Dorothée Meilichzon and the chef's contemporary vision. At dinner, the experience unfolds in an intimate, light-filled room next to the atrium's grand glass roof, which opens generously onto the Biarritz lighthouse and the sea horizon. The interior design subtly converses with the history of the place to offer a living setting, punctuated by the changing light of the sky and the movement of the tides.
A Tribute to Basque Terroir
Grégory Marchand's culinary philosophy rests on a deep respect for local products and their seasonality. The team works closely with trusted producers from the region, turning the menu into a true declaration of love for the Basque Country. The creations showcase ingredients such as Banka trout, Gascon black pork, line-caught hake from Saint-Jean-de-Luz, and the essential sheep's tomme cheese from the Aldudes valley. The chef elevates these local gems with the creative twist and unexpected condiments he's known for.
The Not-to-Miss Sunday Rendezvous
The weekend continues gently with the house's Sunday rendezvous, brunch served from 12:30pm to 3pm. This gourmet interlude brings together some of the house's great classics alongside the chef's signature creations, designed to delight food lovers. It's an invitation to savor the present moment, enjoying the unique atmosphere of the Basque coast after a long walk on the beach or a moment of total rest.
Cocktail Culture and the Art of Living
At the heart of Experimental's know-how, the bar set up under the Atrium offers a knowing menu of signature cocktails, homemade syrups, and exceptional regional vintages. It's the perfect spot to kick off the evening facing the sunset, drink in hand. The bar's offering pairs naturally with the kitchen and also proposes casual small plates to nibble on. You can also draw visual inspiration from these suspended moments on our gallery. To extend this magic over dinner, it's highly recommended to secure your table in advance, while the bar welcomes you spontaneously and without any reservation for your convivial moments.
Key Facts
- Chef: Led by renowned chef Grégory Marchand.
- Location: Located within the prestigious Regina Experimental hotel, facing the ocean.
- Concept: Creative brasserie rooted in Basque culinary culture with chef Grégory Marchand's bistronomic touch/twist.
- Hours: Dinner served daily from 7:30pm to 10pm. Sunday brunch from 12:30pm to 3pm.
- Setting: Elegantly designed dining room, offering a breathtaking view of the Biarritz lighthouse and the Atlantic.
FAQ
How can I find out what dishes the chef is currently serving?
The culinary offerings evolve with the seasons and deliveries from our local producers. You can check the current inspirations by referring to the detailed menu available online on our website.
Does the restaurant offer a specific weekend experience?
Sunday is entirely devoted to a warm and refined brunch offering. It skillfully blends signature dishes with great classics for an exceptional end-of-week moment.
Can I just come for a drink without dining?
Absolutely. The bar freely welcomes visitors for elegant moments around creative cocktails and rare wines. This setting, where no reservation is required, is especially spectacular at sunset.
Is the restaurant accessible to people who are not staying at the hotel?
The dining room as well as the bar remain fully open to outside guests. Everyone can enjoy this prestigious culinary experience, although it is recommended to book a table for dinner.
