Boulom Bayonne

When three friends decide to return to their homeland, but not just any homeland? the Basque Country. And to do what? To take over the legendary Aviron Bayonnais brasserie and introduce the B.O.U.L.O.M. concept.

Following on from their success in Paris, chef Julien Duboué, pastry chef Mathieu Mandard and their partner Matthieu Barbace are keen to offer their concept in a generous local version. The David Dalidec agency was called in to design a space faithful to the DNA of B.O.U.L.O.M., yet rooted in the Basque region. A space where architecture, design and gastronomy merge to sublimate the baker?s gesture. Here, tradition doesn't stand still: it adapts, opens and illuminates. Monumental stone and wood sideboards, soft lighting, a décor that extends the warmth of the oven to the table. And at the very top, the green rooftop embodies the 2025 version of the bakery.