Cédric BÉCHADE

Chef : 2 restaurants

Presentation

Cédric Béchade's earliest memories of cooking are linked to hunting and fishing in Lozère, where he spent his vacations. "I remember meals prepared by my maternal grandmother, who used to treat us to aligot, braised leg of lamb (from Lozère) and chestnut tulips, a homemade dessert made with chestnuts.and chestnut tulips, a homemade dessert made from crispy flower-shaped cigarette pastry filled with cream", he recounts. His mother is also an excellent cook, preparing savory brioches with ham and cheese, strawberries and raspberries...

It was a logical step for him to follow in her footsteps. Following his training, Cédric Béchade experimented with prestigious tables, first at the Hôtel du Palais in Biarritz, under the guidance of MOF Jean-Marie Gautier. He then moved to Paris, to the Ritz, then to Alain Ducasse, first on avenue Poincaré, with Jean-François Piège, before the entire brigade moved to the Plaza Athénée."I stayed there for seven years, before Alain Ducasse offered me the position of head chef at La Cour Jardin."

Then, in 2006, he took over La Table de l'Auberge Basque, in Saint-Pée-sur-Nivelle (Pyrénées-Atlantiques). Quickly rewarded for his work, Gault&Millau awarded him 2 toques and named him Revelation of the Year 2008. He was awarded 3 toques in 2010. In August 2019, the chef was in the kitchen with Guillaume Gomez, head chef at the Élysée Palace, for the opening dinner of the G7 summit in Biarritz. In the same year, he was awarded the Gault&Millau d'Or Sud-Ouest.

F.H.