L'Entre Deux

L'Entre Deux is a Biarritz restaurant founded in 2016 by childhood friends Rémy Escale and Jean to express conviviality, panache and gourmandise. Rémy Escale is a chef who trained after an initial engineering path, completed a CAP in cooking, studied at Ferrandi in Paris and worked in high‑level brigades including Jean‑François Piège at the Crillon before returning to the southwest and earning a Michelin star while leading the kitchen at Zoko Moko. The restaurant presents warm, generous dishes rooted in tradition and inspired by the chef’s childhood memories and professional experience; menus are prepared with care and passion. The dining room is convivial and welcoming, designed to bring gourmets and epicureans together around finely executed plates, and the overall vibe emphasizes friendliness, comfort and sociable dining. Menus are built around fresh, seasonal products sourced from local quality producers. Rémy Escale (Chef) Specialties: Artisan salted anchovies (MAISOR); Pan‑seared langoustines with foie gras; Roasted scallops; Beef fillet with traditional purée; Heart of veal sweetbreads grilled in butter; Chocolate fondant (mi‑cuit).