Cédric and the Basque Country: a love story that started
thirteen years ago in Biarritz, at Hotel du Palais Palace when,
after having completed his culinary studies, he joined there
Chef Jean-Marie Gauthier.

After a year and half there an opportunity occurred at Hotel de
Crillon Palace in Paris so he left Biarritz promising to himself
“One day I will come back!” So much impressed by this country
and its values!

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

Then, after three years of quest Cédric finds and falls in love
with l’Auberge Basque in Helbarron St Pée sur Nivelle, 7 km from
St Jean de Luz. Still at Plaza he buys it in March 2006.
Based on his thirteen years of high level experience and
with a fantastic team of Basque enterprises they completely
refurbish it to make it 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 there after
all those years, I have a lot of respect for its people, its culture
and its products”

Cédric is thirty years old, the love story continues,
it is l’Auberge Basque Story!

2008 Gault Millau Guide’ Revelation of the Year