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Inn that concocts perfect dishes with a touch of personality in cosy spaces.
The Auberge du Cheval Blanc needs no introduction, and thanks to the talent of its chef, Jean-Claude Tellechea, and his brigade, it remains a must-try restaurant in the Basque Country and Bayonne. Our Bayonne Ham ambassador knows how to magnify the product, and gourmets are not mistaken. The "low-temperature" egg with green lentils, lardons and walnuts; the ballottine of rabbit stuffed with "duxelle" and mustard leaf; the scallops snacked with chanterelles and porcini mushrooms, and our favorite: the hare à la Royale... And the hot soufflé remains a sweet nugget.
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Members' reviews on AUBERGE DU CHEVAL BLANC
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
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Les ingrédients sont de qualité le service impeccable et un prix raisonnable compte tenue de l excellence des produits travailles consciencieusement par le chef et sa brigade .cela vaut le coup de tester pour les amateurs de bonne chairs
Bon foie gras mais ensuite juste un oeuf poché aux cèpes, un merlu insignifiant et un morceau de magret. Rien de bien original pour un gastronomique !!!
Par contre le soufflé au grand marnier est excellent.
Le cadre est simple et sympa La patronne et le serveur sont adorables.