The story
Freya is a bistro in Anglet at 1 rue du Lycée, Biarritz, France, where chef Guillaume Chatillon serves a seven-course carte blanche tasting menu. Michelin lists the restaurant as Recommended in 2026, and Le Fooding has it Listed the same year.
Chatillon trained under Bras, Goujon and Troisgros before cooking in the United States and Australia. He brought that background back to the Biarritz coast and opened a small room with his partner and associate, Margot, who previously worked at Aureole in New York. The menu draws on local plant life, which shows up across the courses.
A slow-cooked egg arrives under an egg cream seasoned with piment d'Espelette and lemon, with pickled shallots, common ice plant, tonburi and sea samphire oil. Toasted bread is there for scooping. Cauliflower comes three ways: roasted in sea urchin and shiso butter, as crisp slivers in vinaigrette, and as a purée finished with hazelnut oil. Salsify is slow-roasted in licorice and benedict syrup, then served with white chocolate crumble and a honey, licorice and benedict ice cream.
The dining room is compact, with Brotherwood tables, Alki chairs, a Pita chandelier and ceramic tableware by María Urroz. Freya serves lunch and has outdoor seating for warmer days. Sunday brunch is a regular draw alongside the tasting menu.
Recognition
Details
History
After completing his culinary communion under the holy trinity of Bras-Goujon-Troisgros and preaching the gospel of fine cuisine from the US to Australia, Guillaume Chatillon set up his pulpit (with his knives and saucepans in tow) on the Biarritz coast. His diocese? A tiny bistro with Brotherwood tables, Alki chairs, a Pita chandelier and ceramic tableware made by María Urroz, where the local plant life evangelizes the seven-course carte blanche tasting menu. The best passages, served by his partner and associate Margot (who used to work at Aureole in New York) the day we went? An admirable slow-cooked egg smothered in an egg cream seasoned with piment d’Espelette and lemon, with pickled shallots, common ice plant, tonburi (Japanese “land caviar”) and sea samphire oil – which you can scoop up with long, thin pieces of toasted bread topped with grated cured egg, pickled onions and more sea samphire; a massive cauliflower triptych (served roasted in sea urchin and shiso butter, as crisp slivers dressed in vinaigrette, and as a purée whipped with hazelnut oil, shaved almonds and chive oil); and some delicate salsify slow-roasted in licorice and benedict syrup, topped with a white chocolate crumble, salsify chips and a honey / licorice / benedict ice cream. Still hungry? People sing the praises of their Sunday brunch! // Loulou Pic
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