La Table de l'Auberge Basque Restaurant

Visit an Espelette pepper grower

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.

Gourmet meals for kids

At Auberge Basque, even the youngest guests can enjoy their own gastronomic dining experience. Designed for children aged 6 to 14, this exclusive menu, created by Marion and Cédric Béchade, invites them to explore the five fundamental flavors–sweet, salty, sour, bitter and umami–through sensorial dishes that engage all five senses, for a playful introduction to fine dining.

Culinary hike in the mountains

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.

Tableside cooking

At Auberge Basque, the plancha griddle plate represents the essence of summer, epitomizing the combination of good food and a convivial outdoor lifestyle. For intimate meals, family gatherings or get-togethers with friends, a portable plancha is ideal to gather around at lunch or dinner. On the menu, the finest flavors of the Basque region meet the intense heat of the plancha, from beef with a Béarnaise reduction to Pyrenean trout with anchovy, even chocolatine perdue with cocoa jus. A gourmet take on a classic summer picnic.