Many things! My many trips and the years spent in Brazil allowed me to discover new products, immerse myself in various combinations of flavors and create my culinary signature, over the years. As surprising as it may seem, there are common points with the Basque country: corn with polenta and taloa, peppers, chocolate... Some typical dishes such as Basque chicken also retrieve an echo on the other side of Atlantic. In any case, I like to offer international cuisine along with Latin and Basque influences.

I would say pickled mussel. It keeps coming back in our menu over the seasons. During summer, we serve it with tomato and piquillo gazpacho, for example. During winter, it can be served with a hot seaweed soup. I surprise our clients by presenting it on the plate as if it were on a rock or a sandbank, with foam.

This is the driving force for the entire Grand Hotel Thalassso & Spa team. I want to offer them a pleasant, generous, and unique experience. The exchange, sharing with customers is a source of commitment and inspiration. I respond with great pleasure to their specific requests, by offering a tailor-made offer. If some of them have particular desires and they are not on the menu, such as tasting a lobster or a crayfish, all one has to do is request in advance. My team and I will do everything to satisfy them, because a meal at Aho Fina should remain a pleasant and gourmet memory.