Cédric Béchade

Chef Cédric Béchade's culinary philosophy is deeply rooted in his childhood experiences in Limousin and Lozère, where a familial appreciation for quality products and the tradition of shared meals instilled a foundational respect for food. Upon establishing L'Auberge Basque, he recognized and embraced the inherent gastronomic and agricultural richness of the Basque Country, leading him to adopt a steadfast "locavore" approach for over a decade. He champions direct relationships with producers, prioritizing "good sense" in sourcing and a complete rejection of industrial products. His ethos is best described as a "cuisine consciencieuse et nourricière," aiming to create dishes that are both "vivante et ressourçante," designed to provoke a clear and lasting pleasure for his guests. This commitment translates into meticulous ingredient selection, such as specific Limousin beef, hand-picked citrus from Valence, and lamb sourced from Pyrenean shepherds who understand optimal rearing. For Béchade, seasonality is paramount, asserting, "it is not the Chef who proposes but the producer"; nature dictates his menu, a principle he extends beyond fruits and vegetables to every component, ensuring even foie gras is only offered in season from traditionally raised local suppliers. Ultimately, Chef Béchade's vision elevates the concept of luxury, redefining it not by expensive ingredients, but by the intrinsic quality and authenticity of truly good products. He seeks to transmit the rich culinary culture of the region, evolving and refining his offerings to provide a "culinary hike" (randonnée culinaire) that blends healthy food with an element of delightful originality, fostering a continuous journey of discovery for the palate. Chef Cédric Béchade’s technical mastery is characterized by an unwavering dedication to refining and ennobling local products through precise culinary techniques, with the goal of achieving balanced and unexpectedly original compositions. Influenced by mentors like Alain Ducasse, who encouraged him to set trends rather than merely follow them, and Jean-François Piège, who emphasized technique as a means to elevate ingredients, Béchade's signature style involves "taking local products off the beaten path with unexpected associations," while consistently prioritizing pure, unadulterated taste. A distinctive technical detail in his kitchen is the strategic use of rice cream or rice flour, which he considers essential for concentrating, defining, and harmoniously binding the flavors in his dishes. He deliberately champions "popular dishes," transforming them with a refined gastronomic touch while preserving their authentic soul and Basque identity. This approach crafts a dynamic menu, described as a "savant mélange d’ingéniosité et de traditions," which is in perpetual evolution. Dishes like his iconic piperade undergo annual remodels, known internally as "piperade 5.1 or 5.2," reflecting his continuous quest for originality and improvement, offering diners a stimulating and healthy "culinary hike." Among his most celebrated and iconic creations are the **Piperade**, famously featured at the G7 in Biarritz (available June to October), the **Chipiron tombé dans l’encre** (squid cooked in its ink, available September to April), and the exquisite **Agneau au lait des prés** (milk-fed lamb), often featuring Jean Bernard Maïtia's lamb, braised with meadow milk (available April to July). Other notable dishes and concepts that showcase his dedication to regional products include his work with local anchovies, hake, various Basque peppers, and the highly prized Ibaïama pork.

Career

• Cook at Hôtel du Palais, Biarritz
• Cook at Ritz, Paris
• Cook at Alain Ducasse avenue Poincaré, Paris
• Chef-Owner at L'Auberge Basque, Saint-Pée-sur-Nivelle

Mentored by Jean-Marie Gautier, Alain Ducasse, Jean-François Piège.