Between the Pays Basque and Chef Cédric Béchade, it’s a heart story. This Chef has begun his apprenticeship at the Hotel du Palais in Biarritz with Jean Marie Gautier, at the Crillon in Paris, then at Alain Ducasse’s restaurant in Poincarré, in the Plaza Athénée with Chef Jean François Piège, at the Elysee national Palace, and leads now the beautiful and awarded suite called L'Auberge Basque, in Saint Pée. After 10 years of excellence reached to extreme Gastronomy, Cedric opened his restaurant La Cour Jardin, and made the promise to return and stay in Basque lands. Later he fall in love with the Auberge restaurant in 2006, and created the modern house of his dreams. Happiness is everywhere in here: the designed decor is absolutely refined and opened to out nature; a lightly, healthy and natural cuisine which is made of iconic products of the country is spread and shared in the restaurant. We keep in mouth an emotional souvenir of all the menu’s plates. Each wine tells us about winegrowers meeting, special moments, shared surprises and memories. The story now continues in the South West of France, where he takes the management of the Hostellerie de Plaisance’s kitchens in Saint Emilion, winning again one new star in Michelin Guide in 2015.
Copyrights : Jean Louis Guillermin / Sébastien Cottereau / Thuries Magazine