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L'Auberge Basque
(a partir de) US$ 160,02
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Propiedad reabierta desde 11/05/2020.

L'Auberge Basque

FranciaSaint-Pée sur Nivelle

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Propiedad reabierta desde 11/05/2020.

Between earth and sea

Between earth and sea
Le magazine de Relais & Châteaux
 
Podcast Podcast François Simon

Stay-at-Home Chefs Episod 2 : Cédric Béchade, L'Auberge Basque (FR)

How are the great chefs reacting to these challenging times? While honoring stay-at-home orders, they’re literally bubbling with ideas for the “after-times.” French food writer François Simon has gathered their thoughts and feelings.

 

Food for Change: Cooking Ethically to Protect the Planet

Relais & Châteaux and Slow Food first joined forces two years ago in an initiative called Food for Change, organizing events to raise awareness of the planetary consequences of our food choices. Meet four chefs taking part in this delicious revolution.

 

Cédric Béchade: nature dictates the menu

Cédric Béchade honed his craft at the finest establishments and could have pursued a lofty path of technically sophisticated cuisine. Instead, he chose to settle in the Basque Country as an environmentally conscientious innkeeper.

 
Le magazine de Relais & Châteaux
 
Cuisine Be my guest Gabriel & Ruxandra Gavrilescu

At Cédric Béchade's table

Just a few kilometres away from the ocean, at a crossroad between tradition and modernity, sits Auberge Basque, one of the most prominent gastronomic destinations on the French side of The Basque Country.