BECHADE : Place of honour for the Basque coast
 Cédric Béchade, young 32 years old chef, learned from the bests.
He starts working besides Jean Marie Gauthier, at the Hôtel du Palais in Biarritz. Back in Paris, he comes to the Crillon during six months before returning to Alain Ducasse. Soon, he becomes Jean François Piège’s Sous Chef at the Plaza Athénée. After this 3-years experience, he integrates the restaurant La Cour Jardin as the executive Chef. During all these years, he was in close contact with the high gastronomy.
Ambitious and passionate, he naturally opens his own restaurant l’Auberge Basque, next to St Jean de Luz in 2006. He leans upon his region’s heritage: the Basque country.
He works the noble substances with generous, characteristic and sophisticated recipes. “Galician beef”, “Monkfish with Parisian artichokes” or “Peach in a Moscatel jelly”: dishes with an unprecedented delicacy. Quickly, he is rewarded for his work: in 2008, the famous Gault&Millau Guide designates him the “Revelation of the year”.
Cédric Béchade is a chef in love with his region, and as for the rest, you’ll discover it in the plate.
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