The young chef Cédric Béchade is destined for great things. Some years ago, he fell in love with the Basque Country while training at the prestigious Hotel Palais in Biarritz. Then followed spells at the Crillon in Paris and latterly with the great Alain Ducasse.
But when he stumbled upon a half-timbered 17th century farmhouse just to the south of St Jean-de-Luz, he seized the opportunity to set up on his own, albeit maintaining a friendly rapport with many of the country’s most respected culinary maestros. The architectural integrity of the building has been respected but the interior is contemporary and ultra-chic. Some of the accommodations have a balcony but all have a different theme so discuss your room in detail when you book.
As for the restaurant, it has already become an address for those in search of innovative, creative cooking of the highest standard and was accorded a Michelin star in 2009. The delectable cuisine demonstrates a firm commitment to interpret the wonderful gastronomic heritage of the area in a distinctly individual style. The ultra-modern restaurant opens onto a terrace for summer dining. From here the pastoral views towards the foothills of the Pyrenees are a delight – yet another reason to applaud Monsieur Béchade for identifying the potential of his nigh-on faultless establishment.