L'Auberge Basque

What L'Auberge Basque does

L'Auberge Basque is a privately held SAS (Société par Actions Simplifiée) operating a 4-star Relais & Châteaux boutique hotel and Michelin-starred restaurant in Saint-Pée-sur-Nivelle, Basque Country, France. Founded in 2006 by Marion and Cédric Béchade and opened in 2007, the property occupies an 18th-century renovated farmhouse with 12 individually designed rooms and a heated outdoor pool. Its core offering is split across two lines: on-property culinary (the 5-course €158 Culinary Hike Michelin-starred dinner tasting menu, Le Café Basque bistronomic lunch at €60–70/cover, gourmet breakfast, and Plancha à Table outdoor experience) and immersion hospitality (six room categories from €200–€380/night, themed package stays including Romantic Evening, Duo Break, Nature Getaway, Extended Escape 2=3, and a Saint-Sylvestre NYE program, plus gift boxes via SecretBox). The food proposition is anchored in a locavore model — 100% producer-sourced within a 200 km radius, with named relationships to local farmers (Pierre Laporte, Maison Montauzer, Patrick Dagorret, Ferme Agerrea) and co-creations with regional artisans (Maison Laffargue, Cazaux, Ikuyo Pupier, Basque cutlery). Physical infrastructure includes geothermal heating/cooling and waste reduction systems that support an eco-responsible positioning. Revenue flows primarily from direct booking through the property's own Synxis-integrated website engine and Zenchef/GuestOnline for restaurant tables, with third-party reach via the Relais & Châteaux global directory and SecretBox gift marketplace. Additional income is generated from CMB Conseil, a hospitality and culinary consulting service by the Béchade founders targeting external restaurant and hotel operators. Headcount is approximately 20, and the property operates without any disclosed external investment, parent company, or subsidiaries.

Name

L'Auberge Basque

Legal name

L'Auberge Basque

Website

https://aubergebasque.com

Company type

Private

Founded year

2007

Operating status

Operating

Headcount range

11–50 employees

Short description

L'Auberge Basque is a family-owned 4-star Relais & Châteaux boutique hotel and Michelin-starred restaurant in Saint-Pée-sur-Nivelle, France, offering 12 rooms, locavore Basque gastronomy, themed stay packages, and gift experiences for affluent leisure travelers.

Ownership category

akta.pro rank

Product category

Luxury Boutique Hotel & Restaurant

NAICS

Full-Service Restaurants (722511), Hotels (except Casino Hotels) and Motels (72111)

SIC

Retail-Eating & Drinking Places (5810), Hotels, Rooming Houses, Camps & Other Lodging Places (7000)

akta.pro industry

PRIMARYTHAGADAG

Gastronomy & Wine-Focused Boutique Hotels

Travel & Hospitality/Lodging & Accommodation/Boutique & Lifestyle Hotels

SECONDARYTHAFACAA

Fine Dining Restaurants

Travel & Hospitality/Foodservice & Beverage (Restaurants, Cafes, Bars)/Full-Service Restaurants (Casual & Fine Dining)

SECONDARYTHAFACAJ

All-Day Dining Restaurants

Travel & Hospitality/Foodservice & Beverage (Restaurants, Cafes, Bars)/Full-Service Restaurants (Casual & Fine Dining)

SECONDARYTHAGAAAD

Resort-Area Full-Service Hotels (Non–All-Inclusive)

Travel & Hospitality/Lodging & Accommodation/Hotels (Full-Service)

Keywords

• Boutique hotel
• Michelin-starred dining
• Fine dining restaurant
• Luxury hospitality
• Gastronomic getaway

Headquarters

HQ city

Saint-Pée-sur-Nivelle

HQ country

France

HQ region

Europe

Offices1 record

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Supply Chain, Operations, Marketing or Sales, Infrastructure

Revenue model

1. Restaurant dining: The Michelin-starred restaurant (Cédric Béchade) generates revenue through à la carte and tasting menu dining experiences. Lunch (Café Basque bistronomic menu, €60–70 per person) and dinner (Culinary Hike 5-course tasting menu, €158 per person) are offered. Additional revenue streams include the Plancha à Table outdoor dining experience (€56 per person) and children's tasting menus (€89 per child).
2. Hotel accommodation: Twelve individually designed rooms are available for nightly stays, with room-only and package rates ranging from €200 to €380 per night depending on room category and season. Room revenue is generated through direct online bookings (Synxis), telephone, and on-site reservations.
3. Packaged stay offers: Curated packages (Romantic Evening from €688 for 2 people, Duo Break from €824 for 2 people, Nature Getaway from €734 for 2 people, Extended Escape 2=3 from €320–400 for 2 people) bundle accommodation, dining, wellness, and activities. Packages drive higher average transaction values.
4. Gift boxes and vouchers: Pre-paid gift packages (coffrets cadeaux) covering discovery evenings, duo breaks, Café Basque lunches, and culinary hikes are sold via the SecretBox platform.
5. Culinary and hospitality consulting: CMB Conseil offers 20 years of culinary and hospitality consulting to hospitality professionals, including co-branding, menu development, team training, and establishment openings. Revenue is generated through bespoke professional service engagements.

Pricing tiers

Go-to-market motion1 record

Distribution channels5 records

Marketing channels5 records

Core offering

L'Auberge Basque operates a 4-star Relais & Châteaux boutique hotel with 12 individually designed rooms and a Michelin-starred gastronomic restaurant in Saint-Pée-sur-Nivelle, French Basque Country. The property offers fine dining (5-course Culinary Hike tasting menu), a bistronomic lunch concept (Le Café Basque), curated multi-night stay packages bundling accommodation with dining and wellness, gift boxes, and CMB Conseil hospitality consulting services led by Chef Cédric Béchade.

Product overview

L'Auberge Basque is a 4-star Relais & Châteaux boutique hotel and gastronomic destination in Saint-Pée-sur-Nivelle, France. The offering consists of: Le Restaurant Étoilé (Michelin-starred 5-course dinner tasting menu), Le Café Basque (bistronomic lunch restaurant), Gourmet Breakfast service, and Plancha à Table (outdoor cooking experience); 12 uniquely designed rooms and suites across six categories; themed stay packages including Romantic Evening, Nature Getaway, Duo Break, Extended Escape, and New Year's Eve packages; gift boxes; CMB Conseil consulting services; and Le Juste Rythme podcast. The portfolio combines haute cuisine with immersive hospitality experiences rooted in Basque terroir.

Differentiator

Problem solved

Functional benefit

Brands

• La Table de Cédric: Michelin-starred gastronomic restaurant offering a 5-course Culinary Hike tasting menu for dinner.
• Le Café Basque
• Le Juste Rythme

Products and services

• Le Restaurant Étoilé (La Table de Cédric) Michelin-starred gastronomic dinner restaurant offering a 5-course Culinary Hike tasting menu (€158 per person) featuring locally-sourced Basque terroir products for individual guests and couples.
• Le Café Basque Bistronomic lunch restaurant offering refined Basque cuisine classics at accessible prices (€60-70 per person) in a relaxed, convivial atmosphere.
• Petit-déjeuner Gourmand (Gourmet Breakfast) Gourmet breakfast service offering local pastries, eggs, Banka trout makis, Basque croque, and customizable energy bowl (€34 per person).
• Plancha à Table Exclusive outdoor dining experience using Forge Adour Nomad plancha, featuring seasonal ingredients cooked tableside in a convivial setting (€56 per person).
• Children's Culinary Hike Gourmet experience for children aged 6-14 introducing young guests to seasonal ingredients, flavors, and local produce through a culinary adventure (€89 per child).
• Guest Rooms & Suites Twelve individually designed rooms and suites across six categories (Classic, Superior, Deluxe, Junior Suite, Family Suite) with nightly rates ranging from €200 to €380.
• Coffrets Cadeaux (Gift Boxes) Themed pre-paid gift packages including discovery evening, duo break, Basque café lunch, and culinary hike experiences sold via SecretBox platform.
• Soirée Amoureuse (Romantic Evening Package) Romantic overnight package from €688 for 2 people including one night in a Classic room (upgrade offered based on availability) and Gourmet breakfast.
• Nature Getaway Package Nature-focused stay package from €734 for 2 people including one night in a Classic room, gourmet breakfast, and electric bike rental.
• Duo Break Package Couple's package from €824 for 2 people including Superior room night, Gourmet breakfast, 5-course Culinary Hike dinner, two one-hour in-room massages, and outdoor pool access.
• Extended Escape 2=3 Stay package from €320-400 for 2 people offering 3 nights for the price of 2 with pool access and half-day e-bike rental.
• Saint-Sylvestre (New Year's Eve Package) Luxury New Year's Eve package running December 29, 2026 to January 1, 2027 including 3 nights accommodation, gourmet dinners, and festive brunch.
• CMB Conseil (Hospitality Consulting) Culinary and hospitality consulting services for hospitality professionals, including co-branding, menu development, team training, concept creation, and establishment openings, led by Chef Cédric Béchade.
• Le Juste Rythme Podcast Podcast by Marion Béchade exploring women's relationship with time, balance, and personal wellness, released weekly starting September 2025 across Spotify, Deezer, Apple Podcast, and YouTube.

Quantifiable outcome

• Products sourced from within 200 km radius
• +1 more outcomes

Segments2 records

Ideal customer profiles2 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Integration6 records

Partnerships

Nine partnerships are on record, tiered core and minor.

• Pierre Laporte – Ferme Dache DisecoreOthersThird-generation vegetable farmer near Bayonne supplying seasonal vegetables and red fruits. Products are picked at peak ripeness and sold the next day. Practices natural farming and integrated pest management. Chef Cédric Béchade sources premium produce for signature dishes such as Lobster with green beans.
• Maison Montauzer – Christian MontauzercoreOthersCharcuterie house since 1946, run by Christian Montauzer, comprising six farmers and three butchers. Specializes in the Ibaïama Basque pig breed, supplying weekly premium ham for the restaurant. A 12-year collaboration includes work at Plaza Athénée in Paris.
• Patrick Dagorret – GAEC Geroa ElgarrekincoreOthersCommitted farmer at Irissarry, raising Kriaxera (a lean Basque duck breed revived by Dagorret), Blonde d'Aquitaine cattle, dairy sheep, and Basque pigs. Farm moved away from intensive farming to prioritize animal welfare. Chef Cédric Béchade sources Kriaxera duck for signature dish La Cane Choux Aigres Doux.
• Ferme Agerrea – Olivier Gervais & Olivier DoyhenardcoreOthersOrganic dairy farm in Arbonne with a herd of about 30 outdoor-raised cows. Animals are fed grass, hay, and farm-grown corn, and cared for using aromatherapy and homeopathy. Produces high-quality cream used in dishes such as Mussels with maritime pine needles.
• SothysminorOthersFrench professional skincare brand with over 70 years of history. Its botanical sanctuary (Sothys Gardens) in Corrèze is the foundation for its products. Sothys toiletries (face and body products) are provided in all guest rooms at the Auberge Basque.
• Maison LaffargueminorOthersBasque leather goods house established in 1890 in Saint-Jean-de-Luz. Co-created keychains, bottle and glass coasters, and cloud-shaped table mat sets for the Auberge Basque restaurant and rooms.
• Cazaux (Jean-Marie and Joël Cazaux)minorOthersSeven-generation Biarritz ceramist family. Co-created personalized tableware for the Auberge Basque restaurant: a versatile side plate serving as presentation plate, napkin holder, and table mat, plus bread plates and cup coasters.
• Ikuyo PupierminorOthersJapanese-Girondin ceramist in Cazaugitat who handcrafts all pieces using local clay, vine shoot ash, and white soil from a Bordeaux château. Co-created cutlery holders, napkin rings, curved cheese plates, and a fondue pyramid inspired by a Japanese tea funnel.
• Couteau Basque – artisanal cutleryminorOthersHandcrafted Basque knife maker in Anglet. The knife is inspired by Roman design with a wide back and precision point. Handles available in birch wood or Manex (Basque sheep) horn. Custom-designed for use at the Auberge Basque tables.

Scale indicators4 records

Recent moves8 records

Expansion highlights6 records

Others

• Relais & Châteaux: Global association of 552 independent luxury hotels and restaurants, of which L'Auberge Basque is a member. Not a competitor but the distribution and brand network that materially channels demand to the property.

Direct peers

• La Bastide de Moustiers: Relais & Châteaux member in Moustiers-Sainte-Marie (Provence) with a Michelin-starred restaurant by chef Alain Ducasse and a small number of individually designed rooms. Closely matches L'Auberge Basque on intimate scale, Relais & Châteaux affiliation, and Michelin-starred gastronomy.
• Le Clos des Sens: Michelin-starred restaurant with boutique lodging in Annecy, run by chef Franck Derouet. Comparable on the chef-led gastronomy concept paired with a small lodging operation and a focus on regional terroir.
• Château de la Treyne: Relais & Châteaux castle property in the Dordogne with a Michelin-starred restaurant and ~20 rooms. Comparable on intimate luxury scale, gastronomy-led positioning, and Relais & Châteaux affiliation.
• Le Couvent des Minimes: Relais & Châteaux boutique hotel in Mane (Provence) with a Michelin-starred restaurant by chef Jérôme Roy. Matches L'Auberge Basque on intimate luxury scale, Relais & Châteaux affiliation, and Michelin gastronomy core.
• Domaine des Hauts de Loire: Relais & Châteaux country hotel near Onzain (Loir-et-Cher) with a Michelin-starred restaurant. Comparable intimate luxury positioning under the same network affiliation.
• Auberge du Jeu de Paume: Relais & Châteaux 5-star property at the Domaine de Chantilly with a Michelin-starred restaurant (La Table du Connétable). Comparable on luxury hotel + Michelin gastronomy combination under the Relais & Châteaux brand.
• Hostellerie de Plaisance: Relais & Châteaux boutique property in Saint-Émilion with a Michelin-starred restaurant. Comparable intimate scale, regional gastronomy positioning, and Relais & Châteaux distribution channel.
• Les Frères Ibarboure: Michelin-starred boutique hotel and gastronomic restaurant in Bidart, Pays Basque. Operates at a similar intimate scale with a comparable Basque terroir culinary concept, making it the closest geographic and product comparable to L'Auberge Basque.

Broad incumbents

• Hôtel du Palais: Iconic historic luxury hotel in Biarritz on the same Basque coast. Competes for the same affluent leisure and gastronomy traveler, but operates at a much larger scale (over 140 rooms) with multiple dining venues and broader convention/business positioning.

Market position

Weaknesses5 records

Competitive moat5 records

Key risks6 records

Key highlights7 records

Customer concentration

• Instagraminstagram.com/lejusterythme
• LinkedInlinkedin.com/company/l'auberge-basque

Compliance2 records

Revenue estimate

Valuation estimate

Number of profiles

Profiles2 records

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about L'Auberge Basque