Mother's Day
2025

A gourmet and creative experience to offer

Celebrate Mother's Day with our new concept, "Coffee & Ceramics"! A creative moment to share on Sunday, May 25, 2025, or later in the year. Book now !
Découvrez le coffret cadeau de l'Auberge Basque pour profiter des nos chambres lors d'une nuitée au coeur du Pays Basque
GIFT
BOXES

Gift Boxes

Marion and Cédric have created a collection of gift boxes with various themes: discovery evening, duo break, Basque café lunch, or even a culinary hike. Let yourself be inspired to offer or treat yourself to the perfect package.
PRIVATE
SPACES

Unique spaces for your seminars

Take advantage of the exceptional setting of our intimate dining room to organize your meetings or business lunches. Coming soon at the Auberge Basque: an elegant pergola dedicated to your seminars, combining comfort and nature !

On the paths of the contemporary Basque Inn with Marion & Cédric

For several years, Marion and Cédric Béchade have been dedicated to bringing their inn to life in line with their beliefs: giving meaning to authentic moments of pause, where well-being and gastronomy are the guiding principles.

Facing the Rhune, in a peaceful green setting, Marion and Cédric Béchade welcome you to a Relais & Châteaux establishment where the comfort of design and personalization subtly blends with the historical charm of this former family guesthouse.

After several months of renovation, this superb contemporary inn, with a Michelin-starred restaurant, reveals its new features for your stay: a heated pool in the heart of the lush garden, a new breakfast room, and, most importantly, its twelve freshly renovated rooms designed by Marion, according to the couple’s tastes and choices.

Very sensitive to sustainable development issues, they make sure to implement real eco-friendly practices within the Auberge: showers instead of bathtubs in the rooms, the use of air-source heat pumps for heating and cooling, a significant reduction in waste, recycling efforts that extend to cigarette butts and corks… The magical decor and the services provided foster the cultivation of conviviality, a value dear to the Béchade family.

The Auberge Basque is a true invitation to escape. A “well-living” break in the heart of the Basque Country, immersing you in the world of the couple, who wish to share their passions and values.

Cédric Béchade's Michelin-starred restaurant Stays designed by Marion

The table

delicate and refined

Table déjeuner au café Basque de l'Auberge Basque
The Michelin-starred restaurant welcomes you at every moment of the day to delight both food lovers and connoisseurs. In the evening, the chef and his team offer a delicate and colorful gastronomic cuisine, while at lunch, they focus on "refined bistronomic" dishes with the brand-new menu "Le Café Basque." A strong advocate of conscientious, locally-sourced gastronomy, Cédric Béchade draws inspiration from the Basque Country’s culture, expressing the region's terroir by focusing on the essence of the ingredients, with dishes featuring precise combinations that highlight the core of the product.

The innkeepers

giving meaning

The richness of the experience at the Auberge Basque comes from the accomplishment of a strong and united team. Attentive to the quality of service and always listening, the innkeeper team ensures your well-being in a warm and welcoming atmosphere. Young and enthusiastic, they share a passion for doing things well and a strong work ethic. Guided by Marion and Cédric Béchade, they embody and pass on the values of the Auberge daily, personalizing and giving meaning to your stay.

The products

& producers

Producteurs locaux fournisseurs de l'Auberge Basque, pour des produits frais de qualité
If the products are at the heart of his dishes, the Chef goes further by forging close relationships with the people who create them. This trust-based relationship is the foundation of his instinctive, rooted, and ethical cuisine since 2007, nourished by an environment rich in products, people, and encounters. He turns his core convictions into actions, eliminating all industrial products from his kitchen to be 100% producer-based! Seeking to enhance the iconic products of the Basque Country and showcase the local terroir, his quest for the best products, as close to the Auberge as possible, knows no limits.