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Philippe Dottax is a Young Chef de Cuisine .

After scientific studies, his passion for cooking catches up.
He has spent his young life to wander in the family home which was already a Hotel-Restaurant (Argi-Eder), a place without borders or family life merges with the work and a childhood constantly punctuated moments spent in the kitchen by his father, Jean-Pierre.

In 1997, Jean-pierre Dottax takes his son under his wing and form the trade, in parallel with a BTS hotel and restaurant in Biarritz Cooking School.
After many years of a four-hands cooking, it was in 2004 that Philippe Dottax takes only the direction of the kitchen, surrounded by his brigade : he was 29 years old.
His ambition is to propose a seasonal cuisine around fresh and local products but it does not stop there wishing to fully express his passion and sensibilities.

Spent hours alone in his kitchen, to seek fair associations, the best cooking presentations and harmony while emphasizing the taste of the products.
Philippe is a keen supporter of local products and maintains close relationships with producers.


For example: Milk Product: Harpeak farm Sare. | Lamb, veal, beef: Axuria Mauleon. | Cheese: Mr Ezcurra (Ainhoa) Mr Teillerie (Bussunaritz). | Meats Ibaiona Eric Ospital. | Café Negro in Bayonne. | Fish of the Auction of Saint-Jean-de-Luz. | Poultry: The wing or leg in Souraïde

Beside him, his wife Eliane, sommelier, returned from her professional trips (in Luxembourg Intercontinental / Turnberry - Hotel Ayr (Scotland) / Beau Rivage Palace in Lausanne) who assists her husband in the restaurant Argi-Eder for gourmet pleasures and conviviality moments.

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Philippe Dottax is a Young Chef de Cuisine .

After scientific studies, his passion for cooking catches up.
He has spent his young life to wander in the family home which was already a Hotel-Restaurant (Argi-Eder), a place without borders or family life merges with the work and a childhood constantly punctuated moments spent in the kitchen by his father, Jean-Pierre.

In 1997, Jean-pierre Dottax takes his son under his wing and form the trade, in parallel with a BTS hotel and restaurant in Biarritz Cooking School.
After many years of a four-hands cooking, it was in 2004 that Philippe Dottax takes only the direction of the kitchen, surrounded by his brigade : he was 29 years old.
His ambition is to propose a seasonal cuisine around fresh and local products but it does not stop there wishing to fully express his passion and sensibilities.

Spent hours alone in his kitchen, to seek fair associations, the best cooking presentations and harmony while emphasizing the taste of the products.
Philippe is a keen supporter of local products and maintains close relationships with producers.


For example: Milk Product: Harpeak farm Sare. | Lamb, veal, beef: Axuria Mauleon. | Cheese: Mr Ezcurra (Ainhoa) Mr Teillerie (Bussunaritz). | Meats Ibaiona Eric Ospital. | Café Negro in Bayonne. | Fish of the Auction of Saint-Jean-de-Luz. | Poultry: The wing or leg in Souraïde

Beside him, his wife Eliane, sommelier, returned from her professional trips (in Luxembourg Intercontinental / Turnberry - Hotel Ayr (Scotland) / Beau Rivage Palace in Lausanne) who assists her husband in the restaurant Argi-Eder for gourmet pleasures and conviviality moments.

FaLang translation system by Faboba