Isabal Xavier, One Star Chef

Isabal Xavier, One Star Chef

Xavier Isabal

Chef, One Star

Restaurant Ithurria
Style : French gastronomy with the South-West touch
Signature dishes : The duck foie gras cooked in a dishcloth, declination around the cherry – The country ‘s lamb, roasted square, rolled breast, shoulder lasagna, gnocchi and crunchy carrots, reduced juice
Xavier Isabal obtained his CAP-BEP cooking in 1988, then his bachelor’s degree in hotel in Talence in 1990. Subsequently, he will perfect himself in pastry at the Bayonne’s Chamber of Commerce.
The Chef will perform several courses during his schooling in different renowned houses: Le Palais in Biarritz 1 star, The relay of the Pavillon Saint-Sever 1 star, «Jean Brouilly» in Tarare 1 star, L’ambroisie In Tarbes 1 star and the Mauriac pastry shop in Bayonne.
In 1993, Xavier Isabal returned to the family restaurant “Hôtel Restaurant Ithurria“, in the same family for three generations, the restaurant has 42 years of Michelin star.
Xavier is a pastry chef from 1993 to 2001, then a second chef from 2001 to 2003, and finally Chef de cuisine since 2004. In 2006, he recovers his star lost in 2004. In 2010, he created Ithurria Côté Bistrot. Xavier cultivates a garden of 2000 m ² with great care, to then cook its products of terroir with a great finesse.

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