Martin Isabal

Martin Isabal embodies the fourth generation of a storied culinary family, deeply rooted in the Basque Country's rich gastronomic tradition. His philosophy is a profound blend of honoring this formidable heritage while pushing it towards a modern, refined expression. He views Ithurria not merely as a restaurant but as a living family legacy, continually evolving through multi-generational collaboration with his brother Louis, father, and uncle. This ethos of continuity and shared passion forms the bedrock of his kitchen, where every dish tells a story of familial dedication and regional identity. Central to Chef Isabal's artistry is an unwavering commitment to ingredient integrity and hyper-seasonality. He meticulously sources "exceptional local products," operating on the principle that "the market rules" and "all products have a seasonality." This isn't just about selection; it's about a holistic understanding, from the precise rearing of animals—knowing "how the calf, poultry, etc., are raised, up to their age of slaughter"—to working directly with producers who respect the rhythms of nature. His personal expertise in butchery and charcuterie, honed through apprenticeship and a CAP, allows him to work with whole cuts, ensuring unparalleled quality and a deep connection to the raw material. He believes in "re-learning the seasons of products" and educating guests about this "return to common sense." This philosophy is deeply ingrained from his formative years, having learned to "observe the stalls, the products and to taste them" alongside his grandfather, Maurice Isabal, on early morning market tours. The family's commitment extends to their own vegetable garden, which supplies herbs, leaves, and fruits, further solidifying the farm-to-table approach. This intimate relationship with ingredients, coupled with a respect for ancestral techniques and a drive for innovation, defines Isabal's culinary voice – a celebration of the Basque terroir, interpreted with masterful skill and a forward-thinking vision. Chef Isabal's technical mastery is forged from a rigorous background in some of France's most prestigious kitchens, including pivotal periods with Arnaud Lallement at L'Assiette Champenoise and Nicolas Masse at Les Sources de Caudalie. This classical fine-dining training is uniquely complemented by a specialized diploma in butchery and charcuterie, inspired by his family's traditions. This dual expertise allows for an unparalleled understanding of protein preparation, from "selection and cutting of whole cuts" to advanced cooking methods such as "flame cooked" applications for fish. His cuisine is characterized as "remarkably mastered," marrying precision with profound respect for product. His approach to flavor is rooted in showcasing the "essence of the product," emphasizing freshness, seasonality, and the distinct taste of the Basque-Béarnais repertoire. He orchestrates a "festival of original ideas," balancing tradition with modern touches through refined flavor pairings and elegant presentations. Expect thoughtful contrasts, such as "bone juice with ponzu" alongside local fish, or "harissa de piquillos" complementing lamb. While the text highlights his brother Louis's "light and airy creations" in pastry, it underscores a shared commitment to sophisticated, artful plating. Martin's dishes convey a sense of place and heritage, yet with a contemporary lightness and inventive flair. Among his most celebrated creations, reflecting both family heritage and his own innovative touch, are the **Ragout of langoustine tail with cappelletti, peppers from Vera, and smoked bacon** (a dish emblematic of the Isabal legacy across generations). The **duck Kriaxera from the Dagorette family, matured in its fat, roasted on the grill, with its neck stuffed with offal**, stands out as a testament to his charcuterie expertise and regional sourcing. Another notable dish is the **Zucchini flower from our garden with nasturtiums, creamy shellfish, freshness of our first tomatoes, and Sturia caviar**, epitomizing his connection to the garden and a luxurious yet balanced presentation. His **Hot Foie Gras from Iholdy with figs from the garden and Scottish roll** also illustrates his refined interpretation of classic ingredients.

Career

• Chef at Le Prince Noir, Lormont
• Chef at Les Sources de Caudalie, Martillac
• Chef at L'Assiette Champenoise, Tinqueux
• Chef at Kaïku, Saint-Jean-de-Luz
• Chef-Owner at Ithurria, Ainhoa

Mentored by Vivien Durand, Nicolas Masse, Arnaud Lallement, Nicolas Borrombo.