The Products – The Producers

CÉDRIC BÉCHADE, A CHEF GROUNDED IN THE BASK COUNTRY


A TERROIR SUBLIMATED

The dining room of Cédric Béchade restaurant’s is as his image : elegant and good taste without being ostentatious. Bright, the dining room is composed of light woods and the tables have found a great place. The natural decoration and purified is completed by contemporary paintings by Tony Soulier, in which dark shades give a nice contrast. A variety of details of art table shows that the Chef’s inspiration comes from Bask territory’s products. While sitting, the client doesn’t know where to look around: on one side, opened kitchen where the ballet of the kitchen brigade is settled with milimetre accuracy ; on the other side, the beautiful countryside landscape across the large windows openings, herb’s hill with an intense green, and far away the clouds are shrouding the serrated massif (local people can see “the bask sleeping” among the mountains) dominated by the famous local summit, La Rhune.. a veritable heaven of peace.

CÉDRIC BÉCHADE

AUTHOR’S COOKING

What about the gastronomic experience ? The “mise en bouche” sets the tone of agape feast: The duck combines harmoniously with sweet sour cauliflowers, mussels with pine needles, lobster and coral juice. A succed meeting between audacity, precision of tastes and finess of presentations. The continuation is on diapason : bask cake is magnified by the perfume of Espelette pimiento. Freshness and liveliness are shaking up the palate. A nice summary of the work of Cédric Béchade, a chef who operates a “work of regular thoughts, with inspirations in meetings and art”. He proposes a culinary walk through the best of the Bask Country. The chef is committed to choose his products in a consciencious manner to offer the best to the clients. Even more, this is a men story who conditions his choices. The values of the farms has evolved from generation to generation, the attention of the producers towards their products.

PATRICK DAGORRET

A FARMER INVOLVED

For Patrick Dagorret, the agriculture has always been a passion. His farm in Irissary is a family heritage he tookover in 2002 within sight to transmit to future generations. In 2007, he created with his brother Michel the AGEC Geroa Elgarrekin “Future together”. Two years ago, they have decided to go out of intensive farming in order to choose reduced conditions of concentration to contribute to animal’s well-being. Animals are traited with methods closer to nature. They work with Blonde d’Aquitaine, dairy ewe, bask pork but above duck Kriaxera the local breed, honoured by Pierre Dagorret. The Chef Cédric Béchade doesn’t want any more intermediaries and wants to privilege a direct relationship with the producer, involved in farming conditions. The duck Kriaxera brings a taste in the plate, the taste of local products! This old bask breed is cooked by Cédric Béchade for his dish “the duck and cabbage sweet-sour”. The firm flesh but juicy gives an elegant taste and a strong flavor with underwood subtle notes.

AGUERREA’S FARM

THE BEST OF MILK PRODUCTS

Aguerrea is a small dairy farm located in Arbonne runned by Olivier Gervais et Olivier Doyhenard. Their herd is composed of a thirty cows reared outdoor. They are engaged for organic farming and aim to balance the food of their animals based on herbs, hay, corn produced at the farm. The animals are cared by aromatherapy and homeopathy. There are almost no more agricultural land in Arbonne, but these two partners resist remaining loyal to their values and engagements whose authenticity. The cream elaborated in the must natural way keeps all the flavours and brings energy-rich nutrient. As well as their yoghurts with subtle aroma of lemon verbena, meadownsweet or elderflower which are served at la Table de l’Auberge Basque at breakfast or brunch. A certain quality uses by the chef for his recipe: mussels and pine needle for dairy products. For the chef, the farm Aguerrea has a unique knowledge and works in true respect of the product.

PIMIENTO ESPELETTE WORKSHOP

ESSENTIAL IN PAYS BASQUE

This is through a trip that Ramuntxo Pochelu has been catched by a passion for growing peppers when it was in a state of growth. Pimiento Espelette workshop is a place of work and life created in 2002 where meetings are authentics and delightful. From fields to tastings, Ramuntxo Pochelu and his family introduce to Cédric Béchade and their clients the discovery of all the secrets of the unique production in a world : the production of Espelette pimiento. Origin and tradition, knowhow and quality are the key words of this culture. Not more stronger than the pepper, but ten times more perfumed, the espelette pimiento reveals most of the dishes and combines refined aromas of several products. He is decline mostly with infinite to satisfy all the palates. Cédric Béchade likes working with the products of the 7 bask provinces and for the Labourd, he has chosen to collaborate with Ramuntxo for his farmer methods. With a sensible approach, he works the pimiento as a wine grower, he is constantly looking for new associations , news flavours even in mono-product. His open-mindedness allow the chef to find inspirations in their exchanges. This is the first to give him to taste leaves of pimiento d’Espelette! An authentic meeting. The chef uses the Pimiento Espelette in his bask cake and reheats thus the palate of his guests.

PIERRE LAPORTE

MARAÎCHER DEPUIS TROIS GÉNÉRATIONS

À deux pas de Bayonne, ce maraîcher local de la ferme Dache Dise propose des légumes de saisons et des fruits rouges délicieux. Maraîchers depuis trois générations, la clientèle vient de loin pour s’approvisionner chez lui ! Pour garantir leur fraîcheur et leur goût, légumes et fruits sont cueillis à maturité et vendus dès le lendemain, à la ferme ou sur les marchés. C’est la démarche sincère de Pierre Laporte qui a séduit le Chef Cédric Béchade, l’attention qu’il porte à ses produits, et la grande valeur qu’il accorde à son travail. Il pratique une agriculture naturelle et adopte le principe de la lutte intégrée : les fraisiers sont par exemple plantés dans des écorces d’arbres pour décupler le goût du produit et ainsi assurer à ses clients des saveurs prenantes et délicates. Ces produits d’exceptions accompagnent les plats du Chef au quotidien, en particulier sa recette de Homard des pinces à la queue, jus coraillé et haricots verts, pour un plat empli de saveurs.

CHRISITIAN MONTAUZER

MAISON DE CHARCUTIERS DEPUIS 1946

Depuis 1946, la Maison Montauzer allie passion et terroir pour proposer des produits de qualité, élaborés artisanalement et localement. Dirigée par Christian Montauzer depuis 10 ans, la Maison composée de six éleveurs pour trois charcutiers maintient un artisanat traditionnel. Avec son éventail de charcuterie fine, Christian Montauzer fait perdurer les bonnes recettes tout en les modernisant ! C’est une histoire de cœur entre le Chef Cédric Béchade et Christian Montauzer, ils travaillent ensemble depuis plus de 12 ans. Déjà à la Cour Jardin du Plaza Athénée à Paris, le Chef travaillait avec Christian et son père. Christian Montauzer a l’art de magnifier la race Ibaïama, jambon d’exception qu’il fournit toutes les semaines à la Table de l’Auberge Basque. Pour retranscrire l’essence du pays basque dans l’assiette de ses hôtes, le Chef sélectionne des pièces de viandes locales pour composer un de ses plats signature La Piperade de Cédric, Authentique et Moderne, jambon Ibaïama et œuf.