In a 17C Basque watermill nestling deep in a picturesque vale, a conservatory commands views of the countryside and lush green garden all year round. The site is emblematic of the ecological, humanist and gastronomic ethos of chef Fabrice Idiart. Now entirely meat-free, the menus, in which veggies play a major role dotted with plant-based and spicy sauces, reflect the chef’s distinctive, unorthodox approach. Examples of this high-flying culinary festival include a medley of sweet chestnuts from the Basque country perfumed with wild garlic blossom or langoustine served in a frothy coconut mousse, further enhanced by milk flavoured in lemongrass and Espelette pepper.