L’Auberge Basque, French Basque Country, Hotel, Restaurant, chef Cedric Béchade, Cedric Bechade, St. Pee Sur Nivelle, Where to stay in the French Basque Country, Saint Pee Sur Nivelle, Saint-Jean-De-Luz, Biarritz, Where to eat, Restaurants

This year, chef Cedric Béchade and his team at L’Auberge Basque were awarded much sought after Michelin praise, a star rating. But the chef who uses only local products for his exquisite gourmet menu, didn’t want the international acclaim. He asked the Michelin reviewers to take him off the list, fearing that “that joining the star system would be a poisoned chalice.” They did not comply.

Chef Béchade is just on the north side of 30 years old and already has a blue-chip resume. He’s worked at the Hotel du Palais in Biarritz, the Crillon in Paris and alongside Alain Ducasse at the Plaza Athénée.

L’Auberge Basque is Béchade’s dream come true. It’s just 15 minutes from the beaches of  St. Jean-de-Luz, on a hill facing the Rhune Mountains in a renovated farmhouse from the 1600’s. It’s an intimate and stylish retreat, with impeccable service. Béchade brought on an A-list team to help him run the hotel and restaurant, including a sommelier who worked with Michelin star chef Marc Veyrat.

There are only nine rooms in the hotel, all beautifully renovated and well appointed with rain showers, flat screen TVs, and some with private terraces. Upon arrival in the room, you’re greeted with fresh juice, a lemonade cocktail, and a small welcome box of homemade macaroons from local St. Jean-de-Luz shop, Macaron de Maison Adam. A nice touch.

At sunset, everyone gathers for evening cocktails on the back lawn. It’s a magical setting overlooking the Basque hillside and mountains. Chef Béchade stops by to say hello, and just like the hotel he, he is elegant and charming.

After the sun sets, dinner is served in the restaurant. The decor is contemporary, yet rustic: light oak tables, glass chandeliers, Cazaux ceramics, white Bernardaud china, Basque Ona Tiss white napkins, and Christofle flatware. Sounds fancy, but it feels very relaxed. A large picture window opens onto the kitchen, so you can follow all of the choreographed action. The menu is a modern take on classic Basque food, using all locally focused ingredients. With their location of both mountains and sea, they use a great mixture of seafood, meat, pork and dairy. The presentation is beautiful and the food delicious.

Their commitment to theatrical presentation isn’t just a nighttime event. The morning breakfast was equally stunning. A long steel tray is brought to the table filled with fresh mixed berry juice, coffee, goat’s milk yogurt from the 75-year-old St. Luz creamery Lohitzun, house-made jams, honey, fresh fruit, cheese, ham, oeuf en cocotte, and a selection of homemade breads and pastries.

L’Auberge Basque is an ideal weekend get-away or a great stop-over if you’re traveling around the Basque countryside or visiting Biarritz.

Recommendations

L’Auberge Basque’s restaurant and purveyor recommendations in France and Spain.

Travel Guide

Download the Spanish Basque Country guide.