The story
Dialogues brings a focused vegetarian kitchen to Biarritz under the direction of chef Adrien Zedda alongside Thomas Bouanich and Margaux Boisson. All three trained at Culina Hortus in Lyon before joining forces near Anthony Orjollet’s new farm. This Le Fooding listing highlights how their vegetarian cooking thrives on the Basque Coast.
The menu builds complex layers around humble produce rather than relying on heavy sauces. Leek hearts appear whipped into a bright green mayo served with bergamot buttermilk. Carrots arrive across four textures paired with marigold oil pesto and seaweed caviar. Margaux completes the meal with an apple masterclass that transforms dehydrated fruit into a warm compote resting over verjus-soaked walnut cake and vin jaune ice cream.
Guests settle along a marble-topped counter overlooking the open kitchen or choose seats inside a dedicated cave à manger. Brotherwood woodwork and a fresco painted by Materia & Ziat frame the dining space. The meal typically begins with a rapid succession of small bites while waiting for the main courses. This setup keeps conversations flowing between diners and the chefs.
Recognition
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