La Table de Cédric Béchade - L'Auberge Basque

• Signature Culinary Storytelling with Illustrated Dish Cards: Each dish at La Table de Cédric Béchade is presented with a small drawn card that depicts the dish and provides its description. Guests can take these cards home in a box, adding a unique, artistic, and memorable touch to the gastronomic experience.

• Strict Local Sourcing Within a 200 km Radius: Since 2007, Chef Cédric Béchade has committed to sourcing the majority of ingredients from within a 200 km radius, emphasizing a conscientious, ecological approach that respects nature and regional tradition. This local sourcing is both creatively stimulating and ethically rewarding, deeply rooting the cuisine in the Basque region.

• Setting in an Old Basque Farmhouse with a Contemporary Wing Overlooking the Rhune Mountain: The restaurant is housed in a historic Basque farmhouse that features an elegant contemporary wing, offering diners scenic views of the Rhune (Larrun) mountain and surrounding countryside, blending tradition with modernity in its ambiance.

The most honored or signature ingredients at the Michelin-starred restaurant La Table de Cédric Béchade - L'Auberge Basque in Saint-Pée-sur-Nivelle are:

• Espelette Pepper: A key Basque ingredient, prominently featured in the signature dish piperade, which has been a hallmark of Chef Cédric Béchade since 2007. It adds a distinctive mild heat and smoky flavor that defines Basque cuisine.

• Baby Squid and its Ink: Used in a celebrated dish where the squid is served with its ink, showcasing the chef's skill in elevating local seafood with delicate preparation and presentation.

• Yuzu from Ahyerre: This citrus fruit is used in light, delicate desserts, adding a fresh, aromatic note that complements the regional flavors and reflects the chef’s creative use of local produce.

These ingredients are significant because they represent the essence of Basque culinary tradition, sourced locally and treated with care to highlight their natural flavors in innovative, refined dishes. Chef Béchade’s approach emphasizes respect for nature and the terroir, making these ingredients central to the restaurant’s identity and Michelin-starred cuisine.

Tasting Menus

• La Table de Cédric Béchade (6 courses): €180
• La Table de Cédric Béchade (8 courses): €220

Signature Dishes

• Baby squid served with its ink: €42
• Light, delicate dessert with yuzu from nearby Ahyerre: €32