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English
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Here is told a fair and absolute story. An experience full of emotion.
Chef Zian Bodou draws his inspiration from the very heart of the Pyrenees, its land and its traditions.
Each detail is shaped, each story is chiseled. The cuisine blossoms through carefully selected ingredients, bursting with nature and cultivated with passion by the region's producers.
Zian composes his dishes like a concerto of emotions inspired by the green hillsides, the iodine of the sea and the centuries-old history of the region.ZIAN BODOU
Zian Bodou is originally from Pau. He obtained his professional baccalaureate in the high school of Morlaas. In his first year, at the age of 17, he already started to collect distinctions: Best Apprentice of the Atlantic Pyrenees and New Aquitaine, finalist in the television competition Objectif top chef.
After a stint in Michel Guérad's prestigious kitchens and then in Philippe Etchebest's, he created with his father, "La Table d'Hôte du Vic-Bilh" in a manor house dating from 1671, where he was quickly noticed.
Today, back in Pau, he opens the restaurant "OBSIDIENNE Zian Bodou", with the objective of becoming one of the best restaurant in France."THE AUTUMN/WINTER COLLECTION"
- Lunch : Menu " HORIZON essentiel
- Dinner: "Extreme Horizon" Menu
"THE MEAL AS A STORY, THE TABLE AS A SCENE."
The service must be in unison with the kitchen.
Between the guests and the dining room, the connivance must be established instantly. Then, everything becomes simpler, everything becomes possible. The meal at each table is organized according to the desires of the eaters, in complete freedom.
Conversations start, people share, they find again this sense of conviviality which is so essential for a successful meal. The service must go to the essential: the absolute sense of hospitality to which is added the energy of youth.
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