A light and healthy cuisine from natural products, developed with
characteristic local products of the Basque Country, presented
by Cedric Béchade.

His credo:

Dishes that join flavor, beauty, and originality, and which leave
an imprint on the memory.

The carefully selected products include Banka trout, farm-raised
Urruty pigeons, Saint Jean de Luz bonito, Ibaïona ham....

Unexpected combinations of flavors: chipiron/tamarind,
cod/green tea, pigeon/algae....

Special attention is paid to the aesthetics of food.
Everything is a source of inspiration: contemporary art, landscapes
and colors, architecture, painting, encounters, our team, craftsmen,
producers....

The organic sourdough bread is naturally produced by
Benat Darrigues in Saint Pée sur Nivelle.