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.
Le dessert est sans doute le point fort de ce restaurant.
Ps: j'ai mangé mon meilleur jambon (de Bayonne) beurre ici????
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Le soufflé est un dessert signature !