Les producteurs
Cédric Béchade draws inspiration from the Basque region and its passionate people, who share with him their love of flavour, simplicity and authenticity. Heedful of quality, they tend carefully to their crops and livestock and place great importance on the subtle flavour of each ingredient.
Chef Béchade pays homage to his suppliers every day by transforming their produce into delicious gourmet meals, and each year he closes the Auberge to “let the region speak for itself” and promote their work through a farmers’ market that is open to the public.
The Auberge Basque organizes gastronomic tours for those wanting to gain a better understanding of this ecosystem and of the links between the chef and his suppliers. By reservation only (and depending on supplier availability) Cédric takes guests on a half-day tour of the men and women who form the lifeblood of this region. From pepper grower to Ibaïama pig farmer, market gardener, hazelnut producer and ceramic artist, all open their doors to invite you into their world and share their passion for their craft.
Pierre Laporte: Third-generation market gardener
Based near the coastal town of Bayonne, Pierre Laporte grows delicious berries and seasonal vegetables on his Dache Dise farm. A third-generation market gardener, he attracts customers from far and wide! To ensure their freshness and flavour, all fruit and vegetables are picked at maturity and sold the next day, either on the farm or at the local markets. It was Pierre’s heartfelt approach that won over Cédric – the care he takes of his produce and the great value he attributes to his work. He uses natural farming methods and integrated pest management, with his strawberries planted in bark mulch to intensify their flavour and ensure customers their full yet delicate taste. Chef Cédric uses Pierre’s outstanding produce on a daily basis, such as in his recipe for freshly cooked lobster served in its coral juices with fresh green beans – a dish teeming with flavour.
Christian Montauzer: Quality charcuterie since 1946
Based near the coastal town of Bayonne, Pierre Laporte grows delicious berries and seasonal vegetables on his Dache Dise farm. A third-generation market gardener, he attracts customers from far and wide! To ensure their freshness and flavour, all fruit and vegetables are picked at maturity and sold the next day, either on the farm or at the local markets. It was Pierre’s heartfelt approach that won over Cédric – the care he takes of his produce and the great value he attributes to his work. He uses natural farming methods and integrated pest management, with his strawberries planted in bark mulch to intensify their flavour and ensure customers their full yet delicate taste. Chef Cédric uses Pierre’s outstanding produce on a daily basis, such as in his recipe for freshly cooked lobster served in its coral juices with fresh green beans – a dish teeming with flavour.
Patrick Dagorret: Responsible breeder
Farming is a lifelong passion for Patrick Dagorret, who took over the family farm in Irissarry in 2002 and intends to pass it on to future generations. In 2007, he and his brother Michel created the farming cooperative Geroa Elgarrekin (“Our Future Together”), and two years ago they decided to replace intensive breeding with more traditional methods that promote animal well-being. Using as natural methods as possible, they breed Blonde d’Aquitaine cattle, dairy sheep, Basque pigs, and in particular the local Kriaxera duck that Patrick has succeeded in returning to its former glory. Concerned about animal farming methods, Cédric Béchade opted to cut out the middle man and establish direct links with his suppliers. The Basque Country’s ancient breed of Kriaxera duck brings an authentic, traditional flavour to the table and is the main ingredient in Cédric’s Duck with Sweet Sauerkraut. Its firm yet juicy meat has a refined and full-bodied flavour with subtle woodland undertones.
La ferme Agerrea: exceptional dairy products
Situated in the Basque village of Arbonne, Agerrea is a small dairy farm run by Olivier Gervais and Olivier Doyhenard who have about 30 free-range cows. Committed to organic farming methods and balanced animal nutrition, their cows are fed mainly on grass, hay and farm-grown corn and are treated with homeopathy and aromatherapy. There are hardly any farms left in Arbonne, but these two friends remain strong and true to their values, in particular authenticity. Made as naturally as possible, their cream is full of flavour and rich in nutriments. It is this unerring quality that Chef Cédric puts to good use in his recipe for Mussels cooked in sea pine needles and cream. For him, Agerrea farm is the bastion of unrivalled expertise and has the highest possible respect for its products.
Relax : Our partner's care brand
French brand Sothys has been supplying beauty professionals for more than 70 years, drawing its inspiration and creations from the Jardins Sothys® gardens in the Corrèze. Every Sothys product combines the miracle of nature with the rigour of science.
Les co-créations
Cédric Béchade has an unparalleled attachment to the Basque Country. In addition to the suppliers who inspire him in the kitchen, he is constantly on the lookout for local talent which he then takes pleasure in promoting and working alongside to create personalized items with a view to further enhancing the guest experience. So from the tableware to room service, certain items are the result of close cooperation between the chef and local artisans.
Laffargue (leather articles from Saint-Jean-de-Luz)
Basque leather specialist Maison Laffargue has been delighting customers with its beautiful craftsmanship since 1890.
The unique partnership between Maison Laffargue and the Auberge Basque hotel and restaurant has spawned the studded leather design that adorns the guest room keyrings, the bottle and glass coasters and some of the restaurant placemats (round and cloud-shaped).
Cazaux (ceramic artist based in Biarritz)
Cazaux has been based in the region for some seven generations.
Cédric Béchade and father and son team Jean-Marie and Joël Cazaux have combined their respective visions and expertise to create a range of personalized Auberge Basque tableware. One of their joint creations is a superb side plate that can be used as a centrepiece, top plate or placemat, with matching bread plates and coasters.
Ikuyo Pupier (ceramic artist based in Cazaugitat)
French-Japanese ceramic artist Ikuyo Pupier turns all her pottery by hand, using mainly clay from her own garden, ash from the vines around her home and white clay from a château in Bordeaux. Ikuyo and Cédric have got together to design an exclusive cutlery stand and napkin ring, to accompany you throughout your meal, as well as a divided platter for tasting the local cheeses and a fondue pyramid inspired by a Japanese tea strainer.
Basque knives (traditional knifemakers based in Anglet)
The shape of this knife draws its inspiration from a Roman model. The back of the blade is wide for cutting through large pieces of meat, but narrows abruptly towards the tip to ensure precision. Held and used like a fountain pen, the knife handle has been crafted in either soft-to-the touch birchwood or Manex (Basque sheep) horn for a traditional feel. Additional versions are already in the design stage…
