Our Story

Our Story

FROM THE SEVEN PROVINCES

For the special occasions, or no occasion at all.

Picked from our earth, from our seas, our provinces, our home.

We create experiences to remember.

OUR ETHOS

100% natural – we try to source produce with zero conservatives, zero pesticides, nor fast grow proteins

Zero waste – we try to buy plastic free and truly recycle

We run an ethical meat policy and also offer pure vegetarian and vegan catering options

We don’t serve endangered species

Local 1% – We give back and invest 1% of our annual turn over to help local farmers to transition to regenerative 100% natural/organic farming

We try to educate, build awareness and inspire our clients to apply the same ethical standards where possible and to buy direct from the farmers/producers

FOOD WITH HEART

Products sourced as much as possible from producers in the 7 provinces of the Basque Country, from sustainable agriculture, wild and local fishing, local farmers who we are in direct contact with. Our fresh, seasonal and homemade cuisine combines Basque local produce with herbs, seeds and spices from elsewhere. To ensure that each event is unique, our team of passionate professionals offers a personalised service, establish a tailor-made proposal and always aims to deliver above expectations.

FROM THE 7 PROVINCES

For the special occasions, or no occasion at all.

Picked from our earth, from our seas, our provinces, our home.

We create experiences to remember.

FOOD WITH HEART

Products sourced as much as possible from producers in the 7 provinces of the Basque Country, from sustainable agriculture, wild and local fishing, local farmers who we are in direct contact with. Our fresh, seasonal and homemade cuisine combines Basque local produce with herbs, seeds and spices from elsewhere. To ensure that each event is unique, our team of passionate professionals offers a personalised service, establish a tailor-made proposal and always aims to deliver above expectations.

OUR ETHOS

100% natural – we try to source produce with zero conservatives, zero pesticides, nor fast grow proteins

Zero waste – we try to buy plastic free and truly recycle

We run an ethical meat policy and also offer pure vegetarian and vegan catering options

We don’t serve endangered species

Local 1% – We give back and invest 1% of our annual turn over to help local farmers to transition to regenerative 100% natural/organic farming

We try to educate, build awareness and inspire our clients to apply the same ethical standards where possible and to buy direct from the farmers/producers

FOOD & WINE

ANTHONY RUFFET

“La cuisine”, Anthony Ruffet has been immersed in since he was a child. He started as an apprentice in the 2 Michelin star family restaurant Ruffet before heading to Paris, where he worked alongside Jean-Francois Piège for 5 years at Le Crillon.

Today, Chef at the Beach House Anglet since its opening in 2012, he is embarking on a new culinary adventure close to his convictions: ZAZPIAK. Blending the search for exceptional produce from the 7 Basque provinces and inspirations from his many travels, his goal is to offer his guests unique culinary experiences to remember.

ANTOINE VIGNAC

Antoine Vignac, from SAINT-EMILION, studied viticulture, d´œnologie and has a degree in international trade for beverages, wines and spirits. Former technical adviser at the Maison Eguiazabal in Hendaye, he is also one of the youngest contributors to “La Revue du vin de France”. Since 2007 he welcomes you to his l´ARTNOA, “Maison des vins a Biarritz”, where he and his team serve mostly local wines with passion for the trade and the craft behind it. Partnering with Antoine adventure, Zazpiak can offer the perfect wine pairing to Anthony creations.

FOOD & WINE

ANTHONY RUFFET

“La cuisine”, Anthony Ruffet has been immersed in since he was a child. He started as an apprentice in the 2 Michelin star family restaurant Ruffet before heading to Paris, where he worked alongside Jean-Francois Piège for 5 years at Le Crillon.

Today, Chef at the Beach House Anglet since its opening in 2012, he is embarking on a new culinary adventure close to his convictions: ZAZPIAK. Blending the search for exceptional produce from the 7 Basque provinces and inspirations from his many travels, his goal is to offer his guests unique culinary experiences to remember.

 

ANTOINE VIGNAC

Antoine Vignac, from SAINT-EMILION, studied viticulture, d´œnologie and has a degree in international trade for beverages, wines and spirits. Former technical adviser at the Maison Eguiazabal in Hendaye, he is also one of the youngest contributors to “La Revue du vin de France”. Since 2007 he welcomes you to his l´ARTNOA, “Maison des vins a Biarritz”, where he and his team serve mostly local wines with passion for the trade and the craft behind it. Partnering with Antoine adventure, Zazpiak can offer the perfect wine pairing to Anthony creations.

ZAZPIAK EVENT CATERING  –  2, rue du Lazaret, 64600 Anglet  –  info@za7piak.com  –  +33 (0)6 35 57 39 57

ZAZPIAK EVENT CATERING
2, rue du Lazaret, 64600 Anglet
info@za7piak.com    +33 (0)6 35 57 39 57