The Producers
Cédric Béchade draws inspiration from the Basque terroir, rich with passionate women and men who share his love for taste, simplicity, and authenticity. Focused on quality, they carefully tend to their crops, breeding methods, and always prioritize the subtlety of flavors.
Every day, as he cooks with their products, the chef honors them, and each year, he closes the Auberge to “let the terroir speak” and showcase their work through a producer’s market, open to all.
The Auberge Basque goes further in its commitment by inviting those interested to gain a deeper understanding of this ecosystem and the connections that unite the chef with his producers. By reservation (and depending on the availability of the artisans), Cédric Béchade accompanies guests on a half-day tour to meet the men and women behind the Basque terroir. From chili producers and Ibaïama pig farmers to vegetable growers, hazelnut producers, and ceramists, they open their doors to share their world and their passionate work.
Pierre Laporte: Vegetable Grower for Three Generations
Just a stone’s throw from Bayonne, Pierre Laporte, a local vegetable grower from the Dache Dise farm, offers seasonal vegetables and delicious red fruits. A third-generation farmer, his customers travel from far and wide to stock up on his fresh produce! To ensure their freshness and flavor, vegetables and fruits are picked at the peak of ripeness and sold the very next day, either at the farm or at local markets.
It is Pierre Laporte’s sincere approach that has won the admiration of Chef Cédric Béchade, especially his attention to detail and the immense value he places on his work. Pierre practices natural farming and embraces integrated pest management. For instance, he plants his strawberry beds in tree bark, allowing the fruit to develop its full flavor and ensuring his customers enjoy captivating and delicate tastes.
These exceptional products accompany the Chef’s dishes daily, including his signature recipe of Lobster from claw to tail, with coral juice and green beans, delivering a plate full of flavor.
Christian Montauzer: Charcuterie House Since 1946
Since 1946, Maison Montauzer has combined passion and terroir to offer high-quality products, crafted both artisanally and locally. Led by Christian Montauzer for the past 10 years, the house consists of six farmers and three butchers who uphold traditional craftsmanship. With his wide range of fine charcuterie, Christian Montauzer preserves classic recipes while giving them a modern twist!
It’s a heartfelt story between Chef Cédric Béchade and Christian Montauzer, who have been working together for over 12 years. Already at the Cour Jardin of the Plaza Athénée in Paris, the Chef collaborated with Christian and his father. Christian Montauzer has mastered the art of elevating the Ibaïama breed, an exceptional ham he supplies weekly to La Table de l’Auberge Basque.
To convey the essence of the Basque Country on his guests’ plates, Chef Cédric selects local cuts of meat to create one of his signature dishes, La Piperade de Cédric, Authentic and Modern, featuring Ibaïama ham and an egg.
Patrick Dagorret: A Committed Farmer
For Patrick Dagorret, agriculture has always been a passion. His farm in Irissarry is a family heritage that he naturally took over in 2002, with the intention of passing it down to future generations. In 2007, he and his brother Michel created the GAEC Geroa Elgarrekin: “the future together.” Two years ago, they decided to move away from intensive farming and adopt conditions that are more focused on animal well-being. The animals are treated using methods that are as close to nature as possible. They work with Blonde d’Aquitaine cattle, dairy sheep, Basque pigs, and especially the Kriaxera, a lean local duck breed, brought back to prominence by Patrick Dagorret.
Chef Cédric Béchade no longer wanted any intermediaries and sought to establish a direct relationship with the producer, who is deeply concerned with the conditions in which the animals are raised. The Kriaxera duck brings a unique flavor to the plate—the essence of the terroir! It is this ancient Basque breed that Cédric Béchade uses in his dish La Cane Choux Aigres Doux. The firm yet juicy meat offers an elegant and robust flavor, accompanied by subtle notes of the forest floor.
La Ferme Agerrea: The Best in Dairy Products
Agerrea is a small dairy farm located in Arbonne, run by Olivier Gervais and Olivier Doyhenard. Their herd consists of around thirty cows that are raised outdoors. They are committed to organic farming and aim to balance their animals’ diet, which consists of grass, hay, and corn grown on the farm. The animals are cared for using aromatherapy and homeopathy.
There is almost no agricultural land left in Arbonne, yet these two partners continue to resist while staying true to their core value: authenticity. Their cream, crafted in the most natural way possible, preserves all its flavors and provides rich nutrients. This high-quality product is put to great use by Chef Cédric Béchade in his dish Les Moules aux Aiguilles de Pin Maritime, highlighting the creaminess. For the Chef, Ferme Agerrea possesses a unique know-how and works with the utmost respect for the product.
Détente: Our Skincare Partner Brand
Sothys is a French brand, exclusively professional for over 70 years, with the Sothys Gardens®, a botanical sanctuary in Corrèze, serving as the inspiration and foundation for their products. Each Sothys formula blends the inspiration of nature with the precision of science.
The Co-creations
Cédric Béchade’s connection to the Basque Country is unparalleled. Beyond the producers from whom he draws his culinary inspiration, he is constantly on the lookout for local talents that he enjoys showcasing. He collaborates with them to create personalized elements, always aiming to enhance the customer experience. From tableware to in-room services, certain items are the result of a close collaboration between artisan creators and the chef.
Laffargue (Leather Goods in Saint-Jean-de-Luz)
Maison Laffargue is a Basque leather goods brand with artisanal expertise dating back to 1890. The unique collaboration between Marion and Cédric Béchade and Maison Laffargue resulted in a creation featuring a dotted studded design, which can be found on the keychains in the rooms, as well as the bottle and glass coasters, and a table mat set (round or cloud-shaped) at the restaurant.
Cazaux (Ceramist in Biarritz)
The Cazaux style has been passed down through seven generations in the region. Cédric Béchade and the Cazaux family (Jean-Marie, the father, and Joël, the son) united their vision and expertise to personalize the design of the tableware at Auberge Basque. Together, they created a side plate that functions as both a presentation plate, a napkin holder, and a table mat. In harmony with this plate, the centerpiece of the table, they also designed a bread plate and cup coasters.
Ikuyo Pupier (Ceramist in Cazaugitat)
This ceramist from Gironde, with Japanese roots, handcrafts all her pieces. She primarily uses clay from her property, vine shoot ash from around her home, and white soil from a Bordeaux château. Cédric Béchade collaborated with her to create a cutlery holder and napkin ring, designed as a welcoming object throughout your culinary experience. They also created a curved plate for enjoying local cheeses and a fondue pyramid inspired by a Japanese tea funnel.
Couteau Basque (Handcrafted Cutlery in Anglet)
This knife is inspired by the shape of a Roman knife, with a wide back to cut through large pieces, and a point that descends like a hill into the ocean for precise cutting. It is held and used like a fountain pen, with a handle made from birch wood for a soft touch, or from Manex horn (Basque sheep) for an authentic feel. Other models are currently being designed…
