La Table de Cédric Béchade - L'Auberge Basque

The story

La Table de Cédric Béchade - L'Auberge Basque: Michelin-Starred Bistronomy in Saint-Pée-sur-Nivelle

A Contemporary Inn with Deep Roots

Facing the Rhune mountain in Saint-Pée-sur-Nivelle, L’Auberge Basque is the life project of chef Cédric Béchade and his wife Marion. After falling in love with the Basque Country, Cédric spent four years searching for the ideal location. He found it in Helbarron: a 1672 farmhouse owned by three sisters. The couple purchased it in 2006 and embarked on a renovation that preserved the historic timber-framed facade while adding a modern wing with balconies overlooking the mountains. They reduced the number of rooms from 22 to 12, focusing on quality and comfort. Today, the inn is a member of Relais & Châteaux and holds a Michelin star for its restaurant.

The Table: Gastronomy and Bistronomy

Chef Cédric Béchade’s cooking is rooted in the Basque terroir. He works directly with local producers, eliminating all industrial products from his kitchen. For dinner, the Michelin-starred restaurant offers a gastronomic menu described as delicate and colorful, with precise associations that go to the essential. At lunch, the Café Basque serves a refined bistronomy – “bistronomique raffinée” – at a more accessible price point. The chef’s approach is instinctive and ethical, driven by a quest for the best possible product, as close to the inn as possible.

A Place Lived In

Marion Béchade oversees the inn’s design and atmosphere. The twelve rooms have been freshly renovated, and the garden features a heated pool. The couple has implemented extensive eco-responsible measures, including aerothermia heating and cooling, waste reduction, and recycling down to corks and cigarette butts. The team of aubergistes – young, enthusiastic, and guided by Marion and Cédric – ensures a warm, personalized welcome. L’Auberge Basque is a family home where simplicity, proximity, and elegance define the experience.