La Table de l'Auberge Basque

745 Vieille Route de Saint-Pée, 64310 Saint-Pée-sur-Nivelle, France
15/20
 Remarkable Restaurant
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© Matthieu CELLARD
© Matthieu CELLARD
© Matthieu CELLARD
39 PHOTOS
Chef
Cédric Béchade
Cooking
Basque | French | Local | Signature cuisine
Services
Access for people with disabilities | Accomodation | Children's Menu | Delivery Service | Pets allowed | Private Parking
Style
Romantic
Budget (€)
Indicative price per person (excl. drinks)
158

Gault&Millau's review 2026

A restaurant almost hidden away in the countryside, between Saint-Jean-de-Luz and Saint-Pée, youthful in spirit and deeply rooted in its region—much like its iconic chef, Cédric Béchade. Together with his team, he creates a gourmet menu for the evening, consisting of two five-course menus (vegetarian and flexi), and a bistro menu for lunch where he can revisit a few updated classics. The gourmet sequence isn’t hidden—it’s revealed throughout the meal on illustrated cards: fresh and flavorful variations on asparagus from a neighboring farm, turmeric from the Landes region, peanut butter, ice cream, and asparagus tartare; creative takes on baby squid, sliced like blood sausage, or in a confit fricassee with squid ink, chorizo, and candied lemon; beautifully cooked cod, supple and tender, with a cocoa-infused purée, verbena oil, and a tangy cocoa sauce. As the grand finale, an excellent sweetbread, prepared two ways: marinated in sea lettuce, melt-in-your-mouth tender and crispy in its seaweed breading, served with a seaweed jus and a few small Vendée clams. True to his region, the chef has made a specialty of a savory Basque cake with farm-fresh sheep’s cheese, which can be complemented by a more recent creation featuring chocolate and parsley (a delicious satellite-shaped tartlet), paired with mint and a parsley-infused oil. Good service, motivated and knowledgeable staff; the wine list is available on a tablet and features a well-curated selection of Irouléguy wines, deliberately steering clear of major vineyards to favor more affordable options, with a decent selection by the glass (Irouléguy white and red, Txacoli...).

Map

Map — La Table de l'Auberge Basque © OpenMapTiles © OpenStreetMap
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People
  • Cédric Béchade
    Cédric Béchade Chef
    Cédric Béchade Cédric Béchade Chef
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