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D307 Vieille Route de St.-Jean-de-Luz, St.-Pée-sur-Nivelle, 64310, France

Cédric Béchade, 32, onetime protégé of Alain Ducasse and chef commis at the Hôtel de Crillon, is now proprietor of this nine-room inn and restaurant. When he moved to the Pays Basque, Béchade brought with him Samuel Ingelaere, who logged five years as head sommelier at Marc Veyrat’s restaurants in Megève and Annecy. He also brought a refined design sensibility, having commissioned the Belgian furniture-and-textiles house Flamant to create bespoke interiors for every room of the 337-year-old building.

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L’Auberge Basque

Cédric Béchade, 32, onetime protégé of Alain Ducasse and chef commis at the Hôtel de Crillon, is now proprietor of this nine-room inn and restaurant. When he moved to the Pays Basque, Béchade brought with him Samuel Ingelaere, who logged five years as head sommelier at Marc Veyrat’s restaurants in Megève and Annecy. He also brought a refined design sensibility, having commissioned the Belgian furniture-and-textiles house Flamant to create bespoke interiors for every room of the 337-year-old building.