The story
Dialogues, at 11 Rue du Helder in Biarritz, is a plant-based restaurant with marine accents, listed by Le Fooding in 2026. It also earned 4 Radishes from the We're Smart Green Guide the same year.
Adrien Zedda, Thomas Bouanich and Margaux Boisson, all alumni of Culina Hortus in Lyon, opened Dialogues after L'Epoq, Anthony Orjollet's former restaurant. The house offers two ways to eat. La table du chef is the tasting-menu experience, while La cave à manger pours selected wines and cocktails alongside plates meant for sharing. A marble-topped counter, Brotherwood furniture and a fresco by Materia & Ziat frame both.
Lunch runs to seven courses, either L'Ode au végétal at 45 € or Les Jardins marins at 55 €. The second adds touches such as smoked local bonito and confit trout. Dinner stretches to nine courses at 75 € and 87 €. The kitchen adapts to allergies and diets if told at booking.
Leek comes with a leek-green mayonnaise and bergamot buttermilk. Carrot appears confit, as a mousseline and as a reduced jus, with marigold and sea herbs. The signature layers celery in a crust beside Myceliste mushrooms, lovage butter and green Chartreuse. Dessert, called Oxydatif, turns apple dehydrated and rehydrated into a warm compote over walnut cake, with vin jaune syrup and vin jaune ice cream.
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From the fertile ground left behind by Anthony Orjollet’s former restaurant L’Epoq – before he decamped to the countryside to start a farm – another standout plant-based restaurant has taken root: Dialogues, cultivated by Adrien Zedda, Thomas Bouanich and Margaux Boisson (all alumni of Culina Hortus in Lyon). On the Basque Coast, their vibrant, veg-forward cooking, lightly kissed by the local sea spray, unfolds between a cave à manger and chef Adrien’s table, framed by with slick interiors (a marble-topped counter, Brotherwood furniture, a dreamy fresco by Materia & Ziat). After kicking off with a frenzy of amuse-bouches, lunch played out as follows: leek hearts whipped into submission with a leek-green mayo and bergamot-infused buttermilk; carrots in multiple guises – glazed, mousseline, reduction and jus – lifted by marigold oil pesto and seaweed caviar; followed by a delicately layered celery and mushroom dish topped with a parmesan crust, plus lovage coulis, Chartreuse and a deep, bourguignon-style jus. For the thrilling dessert, Margaux stole the show with an apple masterclass: dehydrated, rehydrated then transformed into a warm compote crowning walnut cake soaked in verjus and vin jaune syrup, concealed beneath vanilla mousse and paired with vin jaune ice cream and a crisp hazelnut tuile. · Augustin Marie
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