Vive las verduras

Crudités salad with pine-nut vinaigrette

Fermí and Philippe Arrambide, from the Les Pyrénées restaurant in Saint Jean de Pied de Port (France)

Philippe Arrambide has inherited the experience of a whole family saga who have made the Les Pyrénées restaurant a culinary benchmark in the region, but has also given his cuisine a touch of modernity, updating the traditional recipes that have always been the cornerstone of his establishment. Faithful to the principles of his father, Fermí, who, as always, was overseeing his work at the stove, Philippe has updated the abundant and varied raw ingredients at his disposal from the sea and the land, turning them into the simple, delicious dishes that were the hallmark of the establishment with touches of haute cuisine. This synthesis could be witnessed in one of the ideas he brought to the conference: a red mullet prepared in the traditional way and also as chips, presented as an ensemble. He also offered a salad of crudités with a pine-nut vinaigrette and beef cheeks as a carpaccio with a fresh vegetable salad.

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