Anema

Run, don’t walk: this is the culinary residency of the summer! The courtyard of the Hôtel Saint-Julien is currently hosting Léa Etchegoyhen (who did stints at Nightshop in Brussels, and Chéri-Bibi just around the corner in Biarritz), along with her partner-in-crime Louise Boiron (ex-La Corvée in Paris), who scour the Basque farmers’ markets and fish auctions, filling their baskets with the crème de la crème of local produce. In a very beach club-inspired ambiance (a crimson-red central bar, shady banquette seating, a tropicool remix of the Top 50 hits), they served up some serious crowd-pleasers the other night: brilliant line-caught Albacore tuna from Saint-Jean-de-Luz, nestled atop a bed of beautiful caramelized onions, with juicy blackberries and redcurrants, an aromatic tomato water and black pepper oil; followed by roasted lamb from the Ametsa farm that was crispy on the outside and pink in the center, paired with juices from the pan, barely cooked peas, luxurious pistou and a zucchini blossom stuffed with ricotta and lemon. Before a majestic finale to the meal: toasted hazelnut sorbet, pralines, a Grand Roux corn flour financier and roasted apricot, or panna cotta with lemon verbena oil and summer berry jam. A true feast of flavor! // Angela Dolu

FEELING THIRSTY? The Context studio curated a list of clean wines, including La Bamboche, a cabernet franc by Sophie and Clément Marie-Kurdziel (€6 a glass) and Ho’Oponopono, a skin-contact Ardèche wine from the Domaine de l’Alezan (€49 a bottle). Plus, there are cocktails crafted by the Meilleur Ouvrier de France mixologist Jérémy Lauilhé (including the Élixir Végétal combining Anaiak gin, Charente-made vermouth, fennel syrup, verjus and absinthe, €14), a locally made Odeia pastis (€4 for 40 ml) and a local Turbulenteau organic basil and lime kombucha (€6 for 330 ml).
PRICE: : Snacks €4-10, appetizers €10-20, mains €22-27, desserts €8-10.

Hopopup! Because sometimes wiping the slate clean is the best way to fill it back up again, this restaurant hosts a chefs-in-residency program. So it’s possible that when you visit, a new talent might have taken over the kitchen!