LA MAISON DE PIERRE

What LA MAISON DE PIERRE does

LA MAISON DE PIERRE is a privately-held (SAS) gastronomic restaurant located in Hasparren, in the French Basque Country, operating from within the Berria hotel complex at Quartier Urcuray. The business was founded in 2017 and operates with a 16-person team under co-directors Nicolas Bonnal and Julien Montceau. In 2024 the restaurant was awarded one Michelin star, positioning it as a destination fine dining venue in the Basque region.

The core product is a single-location restaurant offering tiered tasting menus (D\u00e9couverte at \u20ac95 for 5 courses, D\u00e9gustation at \u20ac125 for 6 courses, Exp\u00e9rience at \u20ac150 for 7 courses, plus a \u20ac60 lunch menu and a \u20ac30 children's Initiation menu), with optional sommelier-curated wine pairings priced \u20ac50 to \u20ac70. The business also sells hotel-bundled packages (Exp\u00e9rienza from \u20ac600, Sukaldea from \u20ac360, Pilota from \u20ac240) in partnership with Berria hotel, and gift certificates via the SecretBox platform. Distribution runs through TheFork/LaFourchette for table reservations, Mews for hotel bookings, Facebook and Instagram for organic reach, and a website with newsletter signup.

The revenue model is direct-to-consumer fine dining: a one-time purchase per cover with no subscription or contracted ARR. Customer segments are individual fine dining enthusiasts and Berria hotel guests; no enterprise or B2B customers are disclosed. Sourcing is anchored on a documented network of local Basque producers (Louis Ospital charcuterie, Etxekobobsbeer, Boulangerie Teillier, Aldabia poultry, Pascal Massonde butcher, M\u00e9ricq fish, Valrhona). Technology stack is light: no proprietary platform, no mobile app, and no AI/ML capability; integrations are limited to TheFork reservations, Mews hotel distribution, and Didomi for GDPR consent. No funding rounds, parent company, subsidiaries, M&A activity, or public ownership signals are present in the data.

Name

LA MAISON DE PIERRE

Legal name

LA MAISON DE PIERRE

Website

https://lamaisondepierre.fr

Company type

Private

Operating status

Operating

Headcount range

11–50 employees

Short description

La Maison de Pierre is a privately-held, single-location Michelin-starred gastronomic restaurant in Hasparren, French Basque Country, serving individual fine dining guests and Berria hotel visitors with tiered tasting menus, sommelier wine pairings, and bundled hotel-dining packages.

Ownership category

akta.pro rank

Product category

Fine Dining Restaurant

NAICS

Full-Service Restaurants (722511)

SIC

Retail-Eating & Drinking Places (5810)

akta.pro industry

PRIMARYTHAFACAA

Fine Dining Restaurants

Travel & Hospitality/Foodservice & Beverage (Restaurants, Cafes, Bars)/Full-Service Restaurants (Casual & Fine Dining)

SECONDARYTHAFACAG

Chef’s Table & Tasting Menu Restaurants

Travel & Hospitality/Foodservice & Beverage (Restaurants, Cafes, Bars)/Full-Service Restaurants (Casual & Fine Dining)

SECONDARYTHAFACAK

Special Occasion & Destination Restaurants

Travel & Hospitality/Foodservice & Beverage (Restaurants, Cafes, Bars)/Full-Service Restaurants (Casual & Fine Dining)

Keywords

• Fine dining restaurant
• Michelin-star cuisine
• Basque gastronomy
• Tasting menu experience
• Hotel dining packages

Headquarters

HQ city

Hasparren

HQ country

France

HQ region

Europe

Offices1 record

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Supply Chain, Operations, Marketing or Sales, Infrastructure

Revenue model

1. Fine Dining Restaurant Sales: Revenue from à la carte and tasting menu sales. Restaurant offers lunch service (60€), 5-course Découverte menu (95€), 6-course Dégustation (125€), 7-course Expérience (150€), and children's Initiation menu (30€). Wine pairing available as additional purchases (50€-70€).

Pricing tiers

Go-to-market motion1 record

Distribution channels1 record

Marketing channels4 records

Core offering

La Maison de Pierre is a Michelin-starred fine dining restaurant located in Hasparren in the French Basque Country, now situated within the Hôtel Berria. The restaurant serves multi-course tasting menus (5-course Découverte at 95€, 6-course Dégustation at 125€, 7-course Expérience at 150€, plus a children's Initiation menu at 30€ and lunch at 60€) featuring seasonal local Basque produce, with optional wine pairings curated by an in-house sommelier. It also bundles dining with hotel stays through Experientza, Sukaldea, and Pilota packages in partnership with the adjacent Berria hotel.

Product overview

La Maison de Pierre is a single-location fine dining restaurant and hospitality business offering a unified culinary experience centered on Michelin-starred gastronomic cuisine. The core product is the restaurant itself, supplemented by tiered tasting menu options (Découverte at 5 courses, Dégustation at 6 courses, Expérience at 7 courses, and Initiation for children) paired with optional wine accompaniments. Hotel accommodation packages (Expérienza, Sukaldea, Pilota) are offered in partnership with the adjacent Berria hotel, bundling stays with restaurant meals. Additional offerings include gift certificates and a curated wine cellar book. The restaurant sources ingredients from local Basque producers including charcuterie, beer, bread, poultry, butcher, fish, cheese, vegetables, eggs, groceries, herbs, and Valrhona chocolate.

Differentiator

Problem solved

Functional benefit

Products and services

• Restaurant La Maison de Pierre — Lunch Service Lunch menu served at the Michelin-starred Hasparren restaurant at 60€ per person, available on Monday, Thursday, and Friday lunch service (excluding holidays), targeting weekday diners seeking a refined midday meal.
• Menu Découverte Five-course tasting menu priced at 95€, providing an introductory exploration of the chef's Basque-influenced gastronomic cuisine for fine dining guests.
• Menu Dégustation Six-course tasting menu at 125€, providing a more comprehensive expression of the chef's culinary vision with seasonal Basque produce.
• Menu Expérience Seven-course tasting menu at 150€, the most extensive dining experience showcasing the full range of the restaurant's gastronomic creations.
• Menu Initiation Children's tasting menu at 30€, designed for young gastronomes to experience refined cuisine.
• Accord Mets et Vins (Wine Pairing) Sommelier-curated wine pairing accompaniment offered at 50€ with the lunch menu, 60€ with the Dégustation menu, and 70€ with the Expérience menu, featuring French vineyards with local Irouléguy discoveries.
• Offre Hôtel — Experientza Hotel-dining package starting at 600€, combining two nights at the Berria hotel with breakfast, one dinner at Le Pilotari bistro, and one Découverte menu meal at La Maison de Pierre.
• Offre Hôtel — Sukaldea Hotel-dining package starting at 360€, combining one night at the Berria hotel with breakfast and one Découverte menu dinner at La Maison de Pierre.
• Offre Hôtel — Pilota Hotel-dining package starting at 240€, combining one night at the Berria hotel with breakfast and one dinner at Le Pilotari bistro.
• Bons Cadeaux (Gift Certificates) Gift vouchers available for purchase through the restaurant's online boutique (berria.secretbox.fr), allowing recipients to dine at La Maison de Pierre.
• Le Livre de Cave (Wine Cellar Book) Wine cellar catalog curated by the sommelier featuring French vineyards with discoveries from Irouléguy and a diverse wine selection, presented on the restaurant's website.

Segments2 records

Ideal customer profiles2 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Integration3 records

Partnerships

Eight partnerships are on record, tiered core.

• Louis Ospital (La Charcuterie)coreOthersLocal charcuterie supplier providing traditional Basque Country cured meats and sausages.
• Etxekobobsbeer (Beer)coreOthersLocal beer producer supplying craft beers for the restaurant.
• Boulangerie TeilliercoreOthersLocal bakery supplying fresh bread for the restaurant.
• AldabiacoreOthersLocal poultry supplier providing quality bird products.
• Pascal MassondecoreOthersLocal butcher providing premium cuts of meat.
• MéricqcoreOthersLocal fish supplier providing fresh seafood.
• ValrhonacoreOthersPremium chocolate supplier for desserts and culinary preparations.
• Berria HotelcoreStrategic or Co-development PartnerThe restaurant is now housed within the Berria hotel. Co-marketing of hotel-restaurant packages. Joint Experientza, Sukaldea, and Pilota package offers combining hotel stays with restaurant dining.

Scale indicators1 record

Recent moves5 records

Expansion highlights4 records

Regional players

• La Marine: Michelin-starred restaurant in Noirmoutier-en-l'Île led by Alexandre Couillon. Comparable as a regional French single-location chef-driven fine dining venue with strong local sourcing and tasting menu format, though outside the Basque region.

Direct peers

• Maison Troisgros: 3-Michelin-star gastronomic restaurant in Roanne associated with the Troisgros hotel. Comparable as a heritage fine-dining house combining multi-course tasting menus, hotel lodging, and long-standing regional French identity.
• Georges Blanc: 3-Michelin-star restaurant in Vonnas combined with a luxury hotel and spa in rural Ain. Comparable for integrated hotel-restaurant gastronomic destination in a non-urban French setting with deep regional sourcing.
• Mirazur: 3-Michelin-star restaurant in Menton led by Mauro Colagreco, widely regarded as a benchmark for regional French fine dining. Comparable as a single-location, chef-led gastronomic destination that emphasizes local terroir and tasting menus.
• Le Cinq (Four Seasons George V): 3-Michelin-star restaurant inside the Four Seasons George V Paris. Comparable as a hotel-embedded Michelin-level fine dining venue with tasting menus, although operating in a luxury urban context rather than regional France.
• Restaurant Anne-Sophie Pic: Multi-Michelin-star restaurant and hotel complex in Valence led by chef Anne-Sophie Pic. Highly relevant peer for a chef-driven, tasting-menu-focused gastronomic brand operating within a hotel property.
• Restaurant Bras: Family-run 3-Michelin-star restaurant in Laguiole (Aveyron), embedded in the eponymous hotel. Highly comparable as a single-location Michelin-starred gastronomic destination with integrated lodging and a strong terroir-driven narrative.
• Auberge des Glazicks: 2-Michelin-star inn and restaurant in Pluguffan, Brittany, run by chef Olivier Roellinger heritage. Comparable as an integrated hotel-restaurant Michelin property with tasting menu format and strong local terroir identity.
• L'Auberge Basque: Relais & Châteaux property in Saint-Étienne-de-Baïgorry in the French Basque Country. Closest geographic peer — combines lodging and Basque gastronomy with strong regional producer relationships and Michelin recognition.

Emerging players

• La Table de Pavie: Restaurant within Hostellerie de Pavie (a luxury country inn in Gascony). Comparable as a hotel-embedded Michelin-style gastronomic venue in rural southwest France emphasizing local producers, though at a smaller scale.

Market position

Strengths2 records

Weaknesses5 records

Competitive moat4 records

Key risks6 records

Key highlights6 records

Customer concentration

• Facebookfacebook.com/restaurantlamaisondepierre
• Instagraminstagram.com/lamaisondepierre64
• LinkedInlinkedin.com/company/la-maison-de-pierre

Compliance1 record

Revenue estimate

Valuation estimate

Number of profiles

Profiles2 records

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about LA MAISON DE PIERRE