Laurent Salles (Big Mustache and L'Arantza, in Anglet, Le Saleya in Biarritz) acquired the business at the end of the procedure and has since undertaken to completely renovate the place. “An investment of almost two million euros,” he said. With the ambition to make this place the reference that it has long been since its creation in 1970. But it was necessary to rethink the whole thing, which had not been renovated since 1991.”
Once the work is completed, for an opening scheduled for 1is April 2025, bar and kitchens will resume their rights. We will therefore find fresh fish and seafood at La Concha. But there will also be beautiful cuts of meat à la plancha and dishes starting from 16 euros. “We will also offer a sort of lunchtime formula. The cuisine will be based on seasonality. I also want to return, in the morning, to the role of a neighborhood bar to have a coffee. »
Benjamin Besson will be in charge of the kitchen and Sarah Canterreli of the pastries. Both are Ducasse veterans. Laurent Salles also worked a lot on the layout. “There will only be round tables, more or less large. They can accommodate up to 12 people. To allow for sharing between guests. »
Ocean and ice rink
The restaurant will have approximately 200 indoor seats. The west-facing wall will be transformed into a large bay window, overlooking the Adour estuary and the ocean. On the other side, the openings onto the ice rink will be preserved.
La Concha will also be able to have a removable outdoor layout, in fine weather, again with 200 places. “We can have aperitif dinners or dinner there,” explains Laurent Salles. La Barre is a popular place, frequented by young parents with their children, families and elderly people who walk there. »
Partner of Hormadi
He wants to work together with the other establishments that are already there, to bring quality entertainment to this space. As in the past, La Concha will once again become a partner of Hormadi and undoubtedly become a meeting place for before and after Ligue Magnus hockey evenings. “I hope we will be able to work together,” confides Laurent Salles.
In addition to the 750 m² ground floor, La Concha has a 250 m² upper floor, also currently being fitted out. “We are going to use it for organizing private parties. It will also be equipped to host work seminars,” explains Laurent Salles.
