South West cuisine of chef Grégory Chevalier - Vacances Bleues
Come and enjoy the tasty and refined cuisine of chef Grégory Chevalier, at Le Splendid Hotel in Dax, in an art deco setting.
At the controls of the Splendid restaurant in Dax
Chef Grégory Chevalier revisits local heritage products with one ambition: to make it light and accessible to all.
“I like the juices that simmer in the pan, but I also like a lighter, softer, olive oil-based cuisine.” A little confidence that characterizes Gregory Chevalier's cuisine.
Originally from Périgueux, the young chef apprenticed with the Charbonne brothers in Brantôme.
Attracted by the French Riviera, he then spent about ten years in Cannes and Nice.
“I discovered Mediterranean cuisine where vegetables are in the spotlight, as well as grilled, poached, roasted and carpaccioed fish... It is the opposite of Perigord cuisine, which is characterized by confits, sauces and very powerful flavours..”
Gourmandise and healthy food
At 35 years of age, the chef returned to his homeland to inaugurate the Splendid restaurant. “In my kitchen, I wanted to be able to add delicacies to Mediterranean cuisine and lighten the cuisine of the Southwest, which could fish by "becoming encrusted" in its habits”, he says.
The Splendid, an Art Deco palace emblematic of thermal tourism in Dax, offers him the opportunity to focus on both health and the pleasure of the table.
“The spa leads us to offer a more "healthy" cuisine based on vegetables, raw and cooked food and juice extensions. At the same time, the restaurant allows gourmet delicacies with dishes in sauce, roasted meats, a knob of butter... We are also looking for pleasure!”
We want the Splendid to be the showcase of localism, with a maximum of ethics in the choice of products.
Taste without ruining yourself
Gregory Chevalier's bet? Make the pleasure of eating and discovering local products accessible. A successful bet if you look at the slate: lunch formula at 18 € including dish of the day, glass of wine and coffee, starter/dish/dessert formula at 39 € and tasting menu at 55 €.
At weekends and in the evening, a South-West version of a tapas menu offers a taste of Landes delicatessen (produced by a breeder of black Gascon pigs), Iberian chorizo (accompanied by a homemade barbecue sauce), falafels with sheep's cheese, coriander and lime, anchovy with crisp vegetables.
Enhancing the value of the land
Seasonal products are in the spotlight, as are local producers. "Our role is to enhance the value of the land", says Grégory Chevalier. "People come here to discover a local heritage. But this heritage speaks to me because it is mine. So I try to take the marker products and soak in them."
Ducks, geese, pigs, trout, hake, squid will be honoured in the exceptional setting of the Splendid, which suits the cuisine of this chef who knows how to enhance classicism while adding touches of modernity.
To whet your appetite....
100% local starter
Steamed asparagus from Darrigade farm, soft-boiled egg from Etcheleku farm, dried rolled breast from Vallons farm, poultry juice and young spinach shoots
A very tempting dish
Roasted pork hazelnut from the farm of Les Vallons, celery mousseline, candied potato palets, snacked sucrine, sherry vinegar juice and peanut crumble.
A dacquois dessert reinvented
A new "my way" of making a dacquois biscuit: creamy pistachio dacquois biscuit, fresh strawberries, crispy strawberry and old balsamic vinegar.