Opening its doors in summer 2023, the warmer season sees Chef Greg Marchand join forces once again with the dynamic Experimental
Group to bring the latest iteration of his game-changing restaurant, Frenchie, to the latest property in the collection, Le Regina Experimental, Biarritz. The launch will see Chef Greg introduce his modern brasserie concept to one of France’s best-loved resort towns with a menu which tactfully pairs traditional Basque food and culture with Marchand’s bistronomic identity.
Inspired by local and seasonal Basque produce, Chef Greg has collaborated with local producers and suppliers to curate a menu which showcases local delicacies and flavours whilst retaining a sense of urban creativity and flair. Guests to Frenchie, Biarritz can expect an inventive take on Basque favourites including; Ossau-Iraty & Espelette pepper crackers; ravioli with smoked goat’s cheese and candied piquillo pepper; Gascon black pork cooked in salt crust with beans and black garlic; steamed St-Jean de Luz hake with rhubarb and celery; traditional pastis landais cake with wild strawberry, verbena and kalamansi lemon ice cream and 85% chocolate souffle tart with raspberry and elderflower.
Frenchie favourites can also be expected to appear on the menu with highlights such as the infamous bacon scones with raw cream; homemade pappardelle with Pyrenean lamb ragu; and the legendary banoffee firmly included.
Le Regina Experimental, situated in the coastal Basque town of Biarritz and overlooking the Atlantic with views across to the Biarritz lighthouse, will open in summer 2023, following a full refurbishment. Alongside, Frenchie Biarritz, the iconic Belle Époque-style building houses 72 rooms, a bar, a vast orangery and a spa, with an outdoor swimming pool.
