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Cuisinier-Sommelier

Posted by David Eley on 12-09-2008

 

 

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Cédric Béchade is a dynamic French chef and Samuel Ingelaere a first class sommelier: together they are developing a wonderful gastronomic centre in the heart of the French Basque country, close to Biarritz and St Jean de Luz. The concept is ‘Cuisinier-Sommelier' and their welcoming boutique hotel, l'Auberge Basque, is a place of the highest culinary standards and warm hospitality. Until two years ago Cédric was running the Michelin three star kitchens of the Plaza Athenée in Paris and Samuel spent five years as head sommelier working alongside legendary Michelin three star chef Marc Veyrat.

 

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Auberge Basque: 21st century design blends with 17th

Auberge Basque is a place where great chefs from around the world simply drop by, and though only in its second year, has played host to the culinary elite: Paul Bocuse, Peter Goossens, Martin Berasategui, Pedro Subijana, Michel Guerard... from these great established names to cutting edge stars of the 21st century, including Tokyo top toque Yoshiaki Takazawa - the world's most enigmatic cook whose cult ‘two table' restaurant has recently generated many column inches.

 

Gault Millau nominated Cédric Béchade as Discovery of the Year 2008 and TV and press are fascinated by this modest, self-effacing young chef whose life is dedicated to pleasing his guests, partnered by a fine sommelier whose eclectic and intelligent wine list offers a breath of democratic international air. Cuisinier-Sommelier gives equal billing to fine wine within the restaurant environment, redressing the balance and helping diners with sound professional advice from only trained sommeliers.

 

Auberge Diary: later this year A Good Nose will launch its own occasional journal following the fascinating gastronomic life at Auberge Basque. We will meet Cédric and Samuel's producers and suppliers, sharing in some of their culinary adventures while gaining a true flavour of the glorious Basque country. To receive further details of this exciting content, subscribe to our electronic Newsletter .

 

A fully illustrated feature on Cuisinier-Sommelier may be found within our Gastronomy section and a downloadable PDF by visiting The World of Fine Wine.

 

Web Link: www.aubergebasque.com 

 

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