“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 106-122 EUR s.c.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Hotel: from November 15th to 25th, from December 19th to 27th, from February 16th to March 16th. Restaurant: from November 15th to 24th, from December 19th to 27th, from February 16th to March 16th.