Chef Eva & Telmo
Private Chef In Bayonne
Get to know me better
We are Telmo, a protein, garnish and hot section chef and Eva, cold section, baker and pastry chef.
We are just starting 2nd season of residency in La Chope bar in Anglet, starting February 15th!
We prepare for you the best quality of tapas from carefully chosen products at local markets. You can enjoy our signature dishes such as tortilla de patatas, pita bread, Singapourean chicken or patatas bravas, and for dessert, a daily selection of cookies or pastry cream with seasonal fruit. At the same time feel free to consult our webpage (www.gastronomada.net) and contact us for your private events.
We are professional chefs and privately, foodies with more than 10 years of experience in hospitality mainly in France, Iceland and Caribbeans. We've met in a bistronomical restaurant Voyages in Biarritz, France that we had a chance to lead as a team and ever since have been traveling and working together. We identify our cusine as fusion with a strong foundation in home-made, locally sourced and seasonal, spontaneous, contemporary, grandma's cooking.

More about me
For me, cooking is...
Giving people pleasure.
I learned to cook at...
Home thanks to our grandmas and parents. We reinforced our skills at the restaurants we've worked at, followed by French diploma CAP Cuisine.
A cooking secret...
Organisation Intuition Improvisation A triangulation with local, seasonal and freshly picked products
My menus
Duck tartare - tartare de canard
Tomato tarte - savory tomato tartalette with Brebis cheese
Croquettes de jamon
Crocquettas with mushrooms
Crocquettas jamon + crocquettas mushrooms
Chipirons farci à l’échalote - TXIPIS PELAYO baby squid stuffed with échalotes purée
Vegetarian option: Gourmet tortilla de patatas with red pepper carpaccio Casa Julian style
Fish of the day Amatxi way with home-made tomato sauce
Rabbit and gambas paella
Vegetarian dish: gniocchi with seasonal veggies and beurre blanc sauce
Tournedos Rossini - beef filet with foie gras mi-cuit (suppl. 4 euros p/person)
Kiwi curd - lemon pie twist
Fraisier cake- seasonal cake with Mousseline vanilla cream and strawberries
Choux cracquelin buns with raspberries and vanilla Diplomate cream
Chocolate mousse with chocolate from Mr. Txokola, Bayonne
Crepes Suzette
Strawberry tarte with chocolate or vanilla pastry cream
View full menu
Croquetas
Cured trout gravelax
Pintxo of choice
Tortilla de patatas
Fried duck wontons
Gambas and seafruit paella
Langouste wontons
Txipis pelayo
Lobster/Gambas tempura
Tournedos Rossini
Choux cracquelin with banana flambee
American dream cookie
Kiwi curd
Cakey donuts
View full menu
Tartar de pato
Trucha curada en gravelax
Pintxo de morcilla crujiente
Pan pita casero con hummus y aceitunas
TXIPIS PELAYO
Paella
Mousse de chocolate
Cremoso de limon y kiwi con galleta
View full menu
Velvety porcini mushrooms like in San Sebastian
Pintxo melon with Iberico ham
Fried sweet peppers from Anglet or padrones
Pita bread with eggplant babganoush/hummus hybrid and seasonal legumes (tomatoes, courgettes, figues)
Fried or boiled duck and figues raviolis with onion reduction sauce and crispy leeks
Chicken tight marinated in Singaporean style coconut cream and curry pastes
Pintxo Crocquettas de jamon
Cured trout BANKA gravelax or red tuna
Red tuna tiradito
Txipis pelayo: baby squid stuffed with shallots and its tentacles
Tomato/Mushrooms/Ognions tarte with Brebis cheese
Chicken boullion with home-made angel-hair/ramen style pasta and meat balls
Shrimp and vegetables tempura with saffran rice
Fish of the day Amatxi way with home-made tomato sauce
Blanquette de veau - veal in creamy sauce with garnish
Vegetarian dish: gniocchi with seasonal veggies and beurre blanc sauce
Paella with seafood and rabbit
Tournedos Rossini - beef filet with foie gras mi-cuit, patatas bravas or buttery puree
Char Siu Pork with rich demi-glaze sauce and home-made pasta
Kiwi curd - lemon pie twist
Fraisier cake- seasonal cake with Mousseline vanilla cream and strawberries
Crepes Suzette
Bougatsa - fried filo pastry with pastry cream an macerated strawberries
Choux cracquelin buns with fruit of choice and vanilla Diplomate cream
Chocolat mousse(chocolate from l’Atelier du Chocolat Bayonne) with caramelized hazelnuts
Profiteroles with chocolate and crispy decoration
Seasonal fruit tarte with vanilla sauce
Rich blueberry cheescake
View full menu
Velvety porcini mushrooms like in San Sebastian
Pintxo melon with Iberico ham
Fried sweet peppers from Anglet or padrones
Pita bread with eggplant babganoush/hummus hybrid and seasonal legumes (tomatoes, courgettes, figues)
Fried or boiled duck and figues raviolis with onion reduction sauce and crispy leeks
Chicken tight marinated in Singaporean style coconut cream and curry pastes
Pintxo Crocquettas de jamon
Cured tuna or rainbow trout (gravelax)
Red tuna tiradito
Txipis pelayo: baby squid stuffed with shallots and its tentacles
Tomato/Mushrooms/Ognions tarte with Brebis cheese
Chicken boullion with home-made angel-hair/ramen style pasta and meat balls
Shrimp and vegetables tempura with saffran rice
Fish of the day Amatxi way with home-made tomato sauce
Paella with seafood and rabbit
Tournedos Rossini - beef filet with foie gras mi-cuit, patatas bravas or buttery puree
Blanquette de veau - veal in creamy sauce with garnish and rice
Char Siu Pork with rich demi-glaze sauce and home-made pasta
Vegetarien: Gniocchi with seasonal vegetables and beurre blanc sauce
Kiwi curd - lemon pie twist
Fraisier cake- seasonal cake with Mousseline vanilla cream and strawberries
Crepes Suzette
Bougatsa - fried filo pastry with pastry cream an macerated strawberries
Choux cracquelin buns with fruit of choice and vanilla Diplomate cream
Chocolat mousse(chocolate from l’Atelier du Chocolat Bayonne) with caramelized hazelnuts
Profiteroles with chocolate and crispy decoration
Seasonal fruit tarte with vanilla sauce
Rich blueberry cheescake
View full menu
Duck tartare - tartare de canard
Tomato tarte - savory tomato tartalette with Brebis cheese
Croquettes de jamon
Crocquettas with mushrooms
Crocquettas jamon + crocquettas mushrooms
Chipirons farci à l’échalote - TXIPIS PELAYO baby squid stuffed with échalotes purée
Vegetarian option: Gourmet tortilla de patatas with red pepper carpaccio Casa Julian style
Fish of the day Amatxi way with home-made tomato sauce
Rabbit and gambas paella
Vegetarian dish: gniocchi with seasonal veggies and beurre blanc sauce
Tournedos Rossini - beef filet with foie gras mi-cuit (suppl. 4 euros p/person)
Kiwi curd - lemon pie twist
Fraisier cake- seasonal cake with Mousseline vanilla cream and strawberries
Choux cracquelin buns with raspberries and vanilla Diplomate cream
Chocolate mousse with chocolate from Mr. Txokola, Bayonne
Crepes Suzette
Strawberry tarte with chocolate or vanilla pastry cream
View full menu
Croquetas
Cured trout gravelax
Pintxo of choice
Tortilla de patatas
Fried duck wontons
Gambas and seafruit paella
Langouste wontons
Txipis pelayo
Lobster/Gambas tempura
Tournedos Rossini
Choux cracquelin with banana flambee
American dream cookie
Kiwi curd
Cakey donuts
View full menu
Tartar de pato
Trucha curada en gravelax
Pintxo de morcilla crujiente
Pan pita casero con hummus y aceitunas
TXIPIS PELAYO
Paella
Mousse de chocolate
Cremoso de limon y kiwi con galleta
View full menu
Velvety porcini mushrooms like in San Sebastian
Pintxo melon with Iberico ham
Fried sweet peppers from Anglet or padrones
Pita bread with eggplant babganoush/hummus hybrid and seasonal legumes (tomatoes, courgettes, figues)
Fried or boiled duck and figues raviolis with onion reduction sauce and crispy leeks
Chicken tight marinated in Singaporean style coconut cream and curry pastes
Pintxo Crocquettas de jamon
Cured trout BANKA gravelax or red tuna
Red tuna tiradito
Txipis pelayo: baby squid stuffed with shallots and its tentacles
Tomato/Mushrooms/Ognions tarte with Brebis cheese
Chicken boullion with home-made angel-hair/ramen style pasta and meat balls
Shrimp and vegetables tempura with saffran rice
Fish of the day Amatxi way with home-made tomato sauce
Blanquette de veau - veal in creamy sauce with garnish
Vegetarian dish: gniocchi with seasonal veggies and beurre blanc sauce
Paella with seafood and rabbit
Tournedos Rossini - beef filet with foie gras mi-cuit, patatas bravas or buttery puree
Char Siu Pork with rich demi-glaze sauce and home-made pasta
Kiwi curd - lemon pie twist
Fraisier cake- seasonal cake with Mousseline vanilla cream and strawberries
Crepes Suzette
Bougatsa - fried filo pastry with pastry cream an macerated strawberries
Choux cracquelin buns with fruit of choice and vanilla Diplomate cream
Chocolat mousse(chocolate from l’Atelier du Chocolat Bayonne) with caramelized hazelnuts
Profiteroles with chocolate and crispy decoration
Seasonal fruit tarte with vanilla sauce
Rich blueberry cheescake
View full menu
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