Cédric and the Basque Country: a love story that starts in 1996
at the Hotel du Palais in Biarritz, where he joins chef
Jean-Marie Gauthier after completing his culinary studies.

After a year and half there, an opportunity opens up at Hotel
de Crillon in Paris. The region and its values have deeply
marked him, and as he leaves Biarritz he promises himself
that he will return one day.

After six months at Le Crillon, Cédric accepts Alain Ducasse’s
offer to join him for his first opening in Paris at Robuchon’s
former restaurant, 59 Avenue Raymond Poincarré. 
After a few years there Alain Ducasse moves to Le Plaza Athénée,
where Cédric spends three years as Jean-François Piége’s
assistant and then becomes the chef of the Plaza restaurant
La Cour Jardin for Alain Ducasse. Ten years of extreme excellence,
day after day, not forgetting one year in the presidential kitchen
at the Elysée Palace for his military duty.

Through it all, Cédric never forgets the Basque Country,
and after four years of searching he finds and falls in love
with L’Auberge Basque in Helbarron, outside St Pée sur Nivelle
and 7 km from St Jean de Luz.  Still at the Plaza, he buys it in
March 2006.  Based on his thirteen years of high-level experience,
and with a fantastic team of Basque artisans, he spends a year
completely refurbishing it to make it into the contemporary inn
of his dreams!

“I was professionally born in the Basque Country” says Cédric,
“and it is with a great deal of emotion that I return here after
all these years, with a great deal of respect for its people,
its culture, and its products.”

Cédric is thirty-three years old, and the love story continues:
it is the story of L’Auberge Basque!

2008 Gault Millau Discovery of the Year
One star in the 2009 Michelin Guide