{"id":40871,"date":"2023-03-20T09:55:41","date_gmt":"2023-03-20T08:55:41","guid":{"rendered":"https:\/\/basquemagazine.com\/gastronomy\/andree-rosier-la-chef-estrellada-de-biarritz\/"},"modified":"2023-03-20T10:16:18","modified_gmt":"2023-03-20T09:16:18","slug":"andree-rosier-the-starred-chef-of-biarritz","status":"publish","type":"page","link":"https:\/\/basquemagazine.com\/en\/gastronomy\/andree-rosier-the-starred-chef-of-biarritz\/","title":{"rendered":"Andr\u00e9e Rosier, the &#8216;starred&#8217; chef of Biarritz"},"content":{"rendered":"\n\n\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/plugins\/bb-plugin\/img\/pixel.png\" alt=\"\" itemprop=\"image\" onerror=\"this.style.display='none'\"  \/>\n<h4>\n\t\tM\u00e1s sobre:\n\t<\/h4>\n\n\t<p>French star chef and <strong>&#8220;Best Worker in France&#8221;<\/strong> in 2007, Andr\u00e9e Rosier knows how to stand out thanks to her tasty and refined cuisine, inspired by the flavours and <strong>gastronomy of the Basque Country<\/strong>. In addition to her Michelin star, she was responsible for the dishes on the <strong>Air France Business Class menu<\/strong> departing from Paris.<\/p>\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2023\/02\/8555023lpw-8555061-article-jpg_4286808.jpg\" alt=\"Andr\u00e9e with her husband, fellow chef St\u00e9phane Rosier.\" itemprop=\"image\" height=\"426\" width=\"980\" title=\"8555023lpw-8555061-article-jpg_4286808\" onerror=\"this.style.display='none'\"  \/>\n\t\tAndr\u00e9e with her husband, fellow chef St\u00e9phane Rosier.\n\t<p>Coming from a <strong>farming famil<\/strong>y in the Basque Country, she quickly developed a passion for cooking. After a hotel apprenticeship in Biarritz, a position as kitchen assistant at the <strong>H\u00f4tel de Palais<\/strong> and then at a starred restaurant in Monaco, she became head chef at the restaurant <strong>La Ch\u00e8vre d&#8217;Or in \u00c8ze<\/strong> (Alpes-Maritimes) in the position of chef Philippe Labb\u00e9.<\/p>\n<p>It was in 2004 that she was hired as sous-chef at the restaurant <strong>L&#8217;Hippocampe<\/strong> at the H\u00f4tel du Palais in <strong>Biarritz<\/strong>, with chef <strong>Jean-Marie Gautier<\/strong>. In 2007, at the age of just 28, Rosier was awarded the title of &#8220;Meilleur ouvrier de France&#8221; for the first time.<\/p>\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2023\/02\/ANDREE-ROSIER-BIARRITZ-34-9-scaled.jpg\" alt=\"ANDREE ROSIER BIARRITZ 34-9\" itemprop=\"image\" height=\"1920\" width=\"1282\" title=\"ANDREE ROSIER BIARRITZ 34-9\" onerror=\"this.style.display='none'\"  \/>\n\t<p>A year later, in 2008, she opened <strong>her own restaurant Les Rosiers<\/strong> in Biarritz, where she works with her husband <strong>St\u00e9phane<\/strong>. The restaurant was awarded its first <strong>Michelin star<\/strong> in 2009.<\/p>\n<p>As a curiosity, she was a judge for the <strong>French version of Masterchef<\/strong> and for two years she was responsible for the dishes on the Air France Business Class menu departing from Paris.<\/p>\n<h2>\n\t\tSubscribe to our Newsletter\n\t<\/h2>\n\t<p>We have the best quality tourism content and we deliver it to your inbox every fortnight.<\/p>\n\t\n\t\t\t<form id=\"sib_signup_form_4\" method=\"post\" class=\"sib_signup_form\">\n\t\t\t\t<div class=\"sib_loader\" style=\"display:none;\"><img\n\t\t\t\t\t\t\tsrc=\"https:\/\/basquemagazine.com\/wp-includes\/images\/spinner.gif\" alt=\"loader\"><\/div>\n\t\t\t\t<input type=\"hidden\" name=\"sib_form_action\" value=\"subscribe_form_submit\">\n\t\t\t\t<input type=\"hidden\" name=\"sib_form_id\" value=\"4\">\n                <input type=\"hidden\" name=\"sib_form_alert_notice\" value=\"Please fill out this field\">\n                <input 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itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/en\/author\/tourmagazine\/\" \/><meta itemprop=\"name\" content=\"Tour Magazine\" \/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2023\/01\/Satellite-4.jpg\" \/><meta itemprop=\"width\" content=\"970\" \/><meta itemprop=\"height\" content=\"647\" \/><meta itemprop=\"interactionType\" content=\"https:\/\/schema.org\/CommentAction\" \/><meta itemprop=\"userInteractionCount\" content=\"0\" \/>\n\t<a href='https:\/\/basquemagazine.com\/en\/the-good-life\/b-de-bilbao-the-image-of-carnival-2023\/' title='\"B de Bilbao\", the image of Carnival 2023'><img width=\"970\" height=\"647\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2023\/01\/Satellite-4.jpg\" alt=\"The Councillor for Cooperation, Coexistence and Festivities of Bilbao City Council, Itziar Urtasun, accompanied by the jury of this year&#039;s poster competition.\" decoding=\"async\" loading=\"lazy\" itemprop=\"image\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2023\/01\/Satellite-4.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2023\/01\/Satellite-4-300x200.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2023\/01\/Satellite-4-768x512.jpg 768w\" sizes=\"auto, (max-width: 970px) 100vw, 970px\" \/><\/a>\n\t\t<ul><li class='taxonomy-165'><a href='https:\/\/basquemagazine.com\/en\/category\/the-good-life\/'>The Good Life<\/a><\/li><\/ul>\n    <h2><a href='https:\/\/basquemagazine.com\/en\/the-good-life\/b-de-bilbao-the-image-of-carnival-2023\/' title='\"B de Bilbao\", the image of Carnival 2023'>&#8220;B de Bilbao&#8221;, the image of Carnival 2023<\/a><\/h2>\n    \t<p>On this occasion, &#8220;B DE BILBAO&#8221;, by \u00d3scar M\u00e9ndez San Frutos, will be the poster for the Carnival, the most carefree festival of the year in the town, which will be held from 17 to 21 February.<\/p>\n    \t<a href=\"https:\/\/basquemagazine.com\/en\/the-good-life\/b-de-bilbao-the-image-of-carnival-2023\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\"\/><\/a>\n\t<meta itemscope itemprop=\"mainEntityOfPage\" itemtype=\"https:\/\/schema.org\/WebPage\" itemid=\"https:\/\/basquemagazine.com\/en\/the-good-life\/bilbao-celebrates-the-halfway-point-of-aste-nagusia\/\" content=\"Bilbao celebrates the halfway point of Aste Nagusia\" \/><meta itemprop=\"datePublished\" content=\"2022-08-26\" \/><meta itemprop=\"dateModified\" content=\"2022-08-26\" \/><meta itemprop=\"name\" content=\"BasqueMagazine\"\/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/en\/author\/tourmagazine\/\" \/><meta itemprop=\"name\" content=\"Tour Magazine\" \/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/08\/Satelwwwlite-2-1.jpg\" \/><meta itemprop=\"width\" content=\"970\" \/><meta itemprop=\"height\" content=\"552\" \/><meta itemprop=\"interactionType\" content=\"https:\/\/schema.org\/CommentAction\" \/><meta itemprop=\"userInteractionCount\" content=\"0\" \/>\n\t<a href='https:\/\/basquemagazine.com\/en\/the-good-life\/bilbao-celebrates-the-halfway-point-of-aste-nagusia\/' title='Bilbao celebrates the halfway point of Aste Nagusia'><img width=\"970\" height=\"552\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/08\/Satelwwwlite-2-1.jpg\" alt=\"\" decoding=\"async\" loading=\"lazy\" itemprop=\"image\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/08\/Satelwwwlite-2-1.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/08\/Satelwwwlite-2-1-300x171.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/08\/Satelwwwlite-2-1-768x437.jpg 768w\" sizes=\"auto, (max-width: 970px) 100vw, 970px\" \/><\/a>\n\t\t<ul><li class='taxonomy-165'><a href='https:\/\/basquemagazine.com\/en\/category\/the-good-life\/'>The Good Life<\/a><\/li><\/ul>\n    <h2><a href='https:\/\/basquemagazine.com\/en\/the-good-life\/bilbao-celebrates-the-halfway-point-of-aste-nagusia\/' title='Bilbao celebrates the halfway point of Aste Nagusia'>Bilbao celebrates the halfway point of Aste Nagusia<\/a><\/h2>\n    \t<p>Three years later, the Town Hall has once again become the epicentre of the festivities with an institutional reception that has brought together more than 200 people and has paid tribute to Pedro Prieto, of the konpartsa Moskotarrak.<\/p>\n    \t<a href=\"https:\/\/basquemagazine.com\/en\/the-good-life\/bilbao-celebrates-the-halfway-point-of-aste-nagusia\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\"\/><\/a>\n\t<meta itemscope itemprop=\"mainEntityOfPage\" itemtype=\"https:\/\/schema.org\/WebPage\" itemid=\"https:\/\/basquemagazine.com\/en\/gastronomy\/all-the-secrets-of-the-salt-valley-of-anana\/\" content=\"All the secrets of the Salt Valley of A\u00f1ana\" \/><meta itemprop=\"datePublished\" content=\"2021-12-27\" \/><meta itemprop=\"dateModified\" content=\"2022-09-10\" \/><meta itemprop=\"name\" content=\"BasqueMagazine\"\/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/en\/author\/tourmagazine\/\" \/><meta itemprop=\"name\" content=\"Tour Magazine\" \/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/12\/Valle-Salado-de-Anana-Ananako-Gatz-Harana-Salt-Valley-of-Anana.jpeg\" \/><meta itemprop=\"width\" content=\"480\" \/><meta itemprop=\"height\" content=\"360\" \/><meta itemprop=\"interactionType\" content=\"https:\/\/schema.org\/CommentAction\" \/><meta itemprop=\"userInteractionCount\" content=\"0\" \/>\n\t<a href='https:\/\/basquemagazine.com\/en\/gastronomy\/all-the-secrets-of-the-salt-valley-of-anana\/' title='All the secrets of the Salt Valley of A\u00f1ana'><!-- Featured Video Plus v2.3.3 -->\n<iframe title=\"Valle Salado de A\u00f1ana \/ A\u00f1anako Gatz Harana \/ Salt Valley of A\u00f1ana\" width=\"1024\" height=\"576\" src=\"https:\/\/www.youtube.com\/embed\/7wGs_0kz9vA?width=1024&#038;height=1024&#038;autoplay&#038;origin=https%3A%2F%2Fbasquemagazine.com%2Fen%2F\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe>\n<img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/plugins\/featured-video-plus\/img\/playicon.png\" alt=\"Featured Video Play Icon\" onload=\"(function() {('initFeaturedVideoPlus' in this) &#038;&#038; ('function' === typeof initFeaturedVideoPlus) &#038;&#038; initFeaturedVideoPlus();})();\" \/><\/a>\n\t\t<ul><li class='taxonomy-163'><a href='https:\/\/basquemagazine.com\/en\/category\/gastronomy\/'>Gastronomy<\/a><\/li><li class='taxonomy-165'><a href='https:\/\/basquemagazine.com\/en\/category\/the-good-life\/'>The Good Life<\/a><\/li><\/ul>\n    <h2><a href='https:\/\/basquemagazine.com\/en\/gastronomy\/all-the-secrets-of-the-salt-valley-of-anana\/' title='All the secrets of the Salt Valley of A\u00f1ana'>All the secrets of the Salt Valley of A\u00f1ana<\/a><\/h2>\n    \t<p>Salt Valley in the town of Salinas de A\u00f1ana is a unique landscape subject to a recovery process that consists in thousands of salt-pans, channels, wells and storage areas. It is the oldest active salt factory in the world. Discover it!<\/p>\n    \t<a href=\"https:\/\/basquemagazine.com\/en\/gastronomy\/all-the-secrets-of-the-salt-valley-of-anana\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\"\/><\/a>\n\t<meta itemscope itemprop=\"mainEntityOfPage\" itemtype=\"https:\/\/schema.org\/WebPage\" itemid=\"https:\/\/basquemagazine.com\/en\/gastronomy\/nerua-guggenheim-bilbao\/\" content=\"Nerua Guggenheim Bilbao\" \/><meta itemprop=\"datePublished\" content=\"2021-06-23\" \/><meta itemprop=\"dateModified\" content=\"2022-05-31\" \/><meta itemprop=\"name\" content=\"BasqueMagazine\"\/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/en\/author\/tourmagazine\/\" \/><meta itemprop=\"name\" content=\"Tour Magazine\" \/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/author-Andoni-Epelde-txiki-e1621342881295-1200x636-1.jpg\" \/><meta itemprop=\"width\" content=\"1200\" \/><meta itemprop=\"height\" content=\"636\" \/><meta itemprop=\"interactionType\" content=\"https:\/\/schema.org\/CommentAction\" \/><meta itemprop=\"userInteractionCount\" content=\"0\" \/>\n\t<a href='https:\/\/basquemagazine.com\/en\/gastronomy\/nerua-guggenheim-bilbao\/' title='Nerua Guggenheim Bilbao'><img width=\"1024\" height=\"543\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/author-Andoni-Epelde-txiki-e1621342881295-1200x636-1-1024x543.jpg\" alt=\"Outside the Nerua Guggenheim\" decoding=\"async\" loading=\"lazy\" itemprop=\"image\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/author-Andoni-Epelde-txiki-e1621342881295-1200x636-1-1024x543.jpg 1024w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/author-Andoni-Epelde-txiki-e1621342881295-1200x636-1-300x159.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/author-Andoni-Epelde-txiki-e1621342881295-1200x636-1-768x407.jpg 768w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/author-Andoni-Epelde-txiki-e1621342881295-1200x636-1.jpg 1200w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/a>\n\t\t<ul><li class='taxonomy-163'><a href='https:\/\/basquemagazine.com\/en\/category\/gastronomy\/'>Gastronomy<\/a><\/li><\/ul>\n    <h2><a href='https:\/\/basquemagazine.com\/en\/gastronomy\/nerua-guggenheim-bilbao\/' title='Nerua Guggenheim Bilbao'>Nerua Guggenheim Bilbao<\/a><\/h2>\n    \t<p>The emblematic Bilbao restaurant sets its sights on the future, evolving its proposal towards a language of freedom and movement. Nerua Guggenheim Bilbao opens its doors with a new menu and an experience with rhythm.<\/p>\n    \t<a href=\"https:\/\/basquemagazine.com\/en\/gastronomy\/nerua-guggenheim-bilbao\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\"\/><\/a>\n\t\t<!-- .pp-content-posts -->\n\n","protected":false},"excerpt":{"rendered":"<p>French star chef and &#8220;Best Worker in France&#8221; in 2007, Andr\u00e9e Rosier knows how to stand out thanks to her tasty and refined cuisine, inspired by the flavours and gastronomy of the Basque Country.<\/p>\n","protected":false},"author":2,"featured_media":39554,"parent":6320,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"categories":[163],"tags":[197,212,216],"etiquetas_hoteles":[],"class_list":["post-40871","page","type-page","status-publish","has-post-thumbnail","hentry","category-gastronomy","tag-gourmet-en","tag-pays-basque-en","tag-restaurants"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.5 (Yoast SEO v26.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Andr\u00e9e Rosier, the &#039;starred&#039; 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