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Chef Segundo Alonso hails from that part of Basque territory where they consider San Sebastián on the Spanish side and Biarritz on the French to be part of the same country. It’s certainly part of the same cuisine, and Alonso serves the powerful rustic food of the mountainous countryside, like a tartare of red deer or beef sirloin with a mustard sauce. Perhaps the most celebrated dish is foie-gras-stuffed pigeon roasted in a bed of salt. When the weather calls for it, Alonso can go light as air with cold lobster salad with coriander vinaigrette or poached eggs on puff pastry with smoked salmon. Most dishes are available as full or half portions.