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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The strengths of this establishment:
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.
I was likely to dine twice in this establishment.
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Quality ingredients.
A warm welcome.