The full brunch, laid out for the whole table

Basque coast · Biarritz

Belles MatinéesBiarritz

A 1924 villa above the Côte des Basques, with brunch served until mid-afternoon

Eggs Benedict with Bayonne ham, brioche French toast, and orange juice pressed to order.

See the menu

First time here

What we’d order

Œufs Benedict au jambon de Bayonne19 €Signature

Pain perdu brioché aux fruits rouges16 €Signature

Pancakes au caramel au beurre salé15 €Signature

Tartine d’avocat en roses15 €Signature

The full menu

A seasonal brunch in a Biarritz villa

What the market gives, what the coast gives

The salmon comes smoked from Saint-Jean-de-Luz, the ham from the Aldudes valley, the eggs from a farm in Saint-Pée. The fruit comes from the Halles market that same morning: Itxassou cherries in June, peaches in August, figs in September.

Sit in the salon, on the veranda, or in the garden when the wind drops. First time here? Have the Belles Matinées brunch: three courses for the whole table, with your choice of hot plate.

Our plates: scrambled eggs with smoked salmon on toast, the açaí bowl with dragon fruit, the green bowl with a soft-boiled egg, granola with sheep’s-milk yoghurt and mango, the bagel with egg and comté

A table by the window in the morning, the garden’s blue hydrangeas, a bunch of peonies, white snowball flowers, half a melon filled with fruit on the salon’s side table

Made to order

The waffles and pancakes are cooked when you ask

Maddi makes the batters at seven: a yeasted one for the waffles, buckwheat for the blueberry pancakes, yesterday’s brioche for the French toast. Nothing goes in the pan until you’ve ordered it.

The salted-butter caramel is made in the big copper pan. Ask for it on the side; it’s for sharing.

Sweet things

Whipped cream spooned onto buckwheat and blueberry pancakes, the syrup alongside

A glass of fresh orange juice, two orange halves on the board, blueberries

To drink pressed to order

A fresh orange, a filter coffee

Juices are pressed to order, never ahead. The coffee comes from a roaster in Bayonne and is brewed on a V60. From eleven, a crémant mimosa or a glass of txakoli.

Drinks

A fresh orange mimosa, a slice of orange on the rim

Water poured from the kettle over filter coffee

The last Sunday of the month

A violin and a piano in the salon

On the last Sunday of the month, from eleven to one, a duo plays in the salon: Schubert, Fauré, and Basque songs when the room asks for them. Brunch carries on as usual; the music drifts through the open doors to the garden.

The programme goes up on our Instagram, @bellesmatinees.biarritz. For those Sundays, book a few days ahead.

Book a table

In the kitchen

The oranges are pressed before opening

At eight, the first crate of oranges goes through the juicer, the croissants come out of the oven, the stoneware waits on the shelves. At nine, the door opens.

About us

In the kitchen in the morning, oranges pressed one by one

Stoneware plates stacked on the kitchen shelf

Maddi’s hands holding the board and its tall stack of pancakes

The chef

“Brunch is a meal you take your time over. I cook everything to order so nothing is kept waiting, except you, in the sun.”

Maddi EtchetoChef and co-founder

Maddi was pastry chef at a hotel on the Grande Plage before opening the villa with Anaïs in 2019. She writes the menu with the growers of the coast and the Labourd hills, and changes it as the Halles market changes.

Our story