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Meet one of chef Cédric Béchade’s favorite growers at Atelier du Piment in Espelette. Located 500 m (0.3 miles) from downtown Espelette, Atelier du Piment welcomes visitors for tours on how they produce and process hot peppers. An enthusiastic team will explain all the stages of the truly unique activity of making Espelette peppers. From seed to chili powder, it’s an eye-opening operation. More than a place to live and work, this is an authentic and memorable adventure.
We propose an authentic and delicious day-long escape in the mountains to discover the wealth of a charming region. Over the course of the walk, Cédric Béchade, the chef of L’Auberge Basque, gives you an introduction to picking the wild aromatic plants that perfume his cuisine. In the high pastures, shepherd Jean-Bernard Maïtia and his flock await you. It is here that, since 2007, he has been making delicious summer cheese from his flock’s milk. The air of the mountain will rouse your appetite. At 1,400 meters above sea level, the chef will prepare you a breakfast à la plancha, perfect for sharing.
Share a special moment with the Chef of L’Auberge Basque. Cédric Béchade introduces you to Basque culture through the artisans and producers who inspire his cuisine.
After admiring the Nivelle valley at the first light of day, you will visit the workshop of ceramist Joël Cazaux, who imagines unique pieces for L’Auberge Basque to magnify Cédric’s culinary creations. At the Plazako Errota mill, our miller Jean-Bruno Etcheverry passionately reveals all the secrets of artisanal flour production. Finish off the day in the company of Ramuntxo to explore the Atelier du Piment and all the stages of production of Espelette pepper, a true emblem of the Basque region.
