After 18 months of opening following the renovation of the Grand Hotel Thalasso & Spa located opposite the bay of Saint Jean de Luz in the Basque country, chef Christophe Grosjean has imposed his light and creative cuisine on his peers. Local line fish, seasonal vegetables and products from surrounding farms are found in his tasty, original and authentic creations. The chef sums up his cooking philosophy by what he calls the three “AS”: “Acidity, Seasoning, Appearance, and always in that order. His inventions and particularly his "signature" dishes such as "The Gillardeau oyster encapsulated in its water, watercress, lemon with salt" or "Chipiron destructured in texture, Bordier seaweed butter" perfectly reflect his vision. This star appears as a fair reward for this Franc ‐ Comtois who had already won a first macaroon at the Château de Brindos in Anglet in 2013. Today within the restaurant L'Océan, chef Grosjean offers with his team a rhythmic gastronomic menu by seasonality, with new dishes that are renewed every three months, but also by the richness of a region with a strong identity, thanks to local producers, loyal and passionate. In addition, the cook is convinced that gastronomy and lightness are compatible, taking up the challenge every day to imagine recipes in two versions, gastronomic and detox. For Christophe, the bias « diététick » in accordance with the philosophy of the hotel and the Thalasso Spa, is definitely not a barrier to gluttony, which pushes it to carry out with prowess gluten-free and lactose-free dishes. Like other Chefs, he demonstrates with talent that the dichotomy between “gluten-free” and haute cuisine is now partly over.

A faultless journey

Christophe Grosjean was born 41 years ago in Vesoul in the Haute-Saône prefecture, where his grandmother was a farmer and instilled in him a taste for fresh produce. By a coincidence of circumstance, he found himself at 15 in the kitchen. On an apprenticeship contract in a starred house in Puy-en-Velay, he learned rigor and technique from a Belgian chef, a great saucier. After a tour of France in starred establishments, he continues his discovery at Chabichou in Courchevel, crowned with two stars. He then joined the Pourcel brothers in Montpellier, three stars. Then in 2000: the United States, this time as a chef at Bernardus Lodge in Carmel, California. He is in charge of a brigade of more than 30 cooks of six different nationalities and directs the kitchens of two restaurants, a gourmet and a French bistro. After 8 years in this house, he joined another beautiful address in Carmel, Auberge Carmel, a magnificent Relais & Châteaux. In 2009, he obtained the prestigious title of "Top Ten New Restaurant 2009" in the Gayot Guide and will be rated 28/30 on the Zagat guide. With this ten-year experience in the United States, he moved to the Basque country in 2010 at the head of the kitchens of Château de Brindos. Thanks to his work, his spontaneity and his creativity, he won a star in the Red Guide in 2013. Eager for a new challenge, Christophe Grosjean joined the Grand Hotel Thalasso & Spa team in April 2015. The hotel has just been completely renovated, he moved into an open kitchen where he performs a subtle and tasty cuisine.

Culinary experience

But the inspired chef also devotes a cult to pastries and other reasonably sweet sweets, which admirably reflect his vision of cooking.  “Dessert has its place, it ends the dining experience. It must be in the continuity of the dinner, in lightness and in flavor. For example, our dark chocolate ganache sphere, Tuber Melanostorum black truffle ice cream, quince confit, surprises and gently completes the tasting » he explains. Presented by the head sommelier Béranger Carsana, a rich and varied wine list (over 500 references) highlights a very fine selection of wines by the glass, often organic. Magnificent rotunda bathed in light, extended by a teak terrace facing the bay of Saint-Jean-de-Luz, the restaurant L'Océan offers a panoramic view of the maritime immensity, the hill of Sainte-Barbe and the fort from Socoa. The dining room, the open kitchen and the chef's creative menu combine perfectly with the art deco charm of the historic hotel building dating from 1909 and completely renovated in 2015. The hotel has 52 rooms and suites with ocean view. A veritable palace of light and tranquility, the establishment also offers a unique Thalasso & Spa center, Loreamar. Facing the nourishing Atlantic, an exclusive haven of well-being offering tailor-made treatments and cures.

Grand Hotel Thalasso & Spa
43 boulevard Thiers - 64500 Saint Jean de Luz
Tel + 33 (0) 5 59 26 35 36 - Fax +33 (0) 5 59 51 99 84

To know more : www.luzgrandhotel.fr