“I want my cuisine to be vibrant, complex, and to continue to stimulate sensations even after leaving the mouth.”
Cédric Béchade’s cuisine, prepared using typical products from the Basque Country, is spontaneous and vibrant. The chef draws on his environment to heighten the local cuisine with a modern twist and in complete respect of the ingredients, thus creating an original expression of a region and its culture. Béchade is committed to an ethical approach. Seasonality is key. The relationship with the producers and the local artisans is the cornerstone of his commitment.
Menus 48-94 EUR s.c. Carte 85-118 EUR s.c.
terminology: t. = tax, s.n.i. = service not included, s.i. = service included
lunch and dinner from Sunday to Tuesday (from November to the end of March).
From February 16th to March 18th.