Basque gastronomy · Petit Bayonne · one Michelin star since 1995
Basque gastronomy$$$Petit Bayonnereviewed by Gault&Millau
"Jean-Claude Tellechea's Basque terroir in a Bayonne coaching inn — a hot Grand-Marnier soufflé and a Michelin star held since 1995."
9Food
8Ambience
8Value
About Auberge du Cheval Blanc
Auberge du Cheval Blanc is Bayonne's Michelin institution: a Basque kitchen set inside an eighteenth-century coaching inn on the rue Bourgneuf in Petit Bayonne, run by the Tellechea family since 1959. Chef Jean-Claude Tellechea has held one Michelin star here since 1995 — a remarkable run of consistency for a single chef and a single house.
Tellechea is an Ambassador of Bayonne Ham, and the cooking is rooted in the Basque terroir: local ham, Adour-river fish, regional produce, all given a refined, modern turn. Browse the rest of the city on the Bayonne dining guide, or compare the Basque table at François Miura.
The Kitchen
Chef Jean-Claude Tellechea cooks the Basque country with a star chef's precision. He reworks the regional line-up — crispy hake, black pudding, Ibaïama ham, Bayonne chocolate — and sends inventive plates like warm green-oyster liégeois and scallops with quinoa and chorizo. Foie gras is a house strength, prepared several ways.
The signature finish is the hot Grand-Marnier soufflé, the classic close to a Cheval Blanc dinner. The value is unusual for a one-star: a €29 lunch menu opens the door, with dinner menus at €48 and €74 that walk through the Basque repertoire. Few starred kitchens of this vintage stay this accessible.
The Room
The room carries its history lightly: the bones of an old coaching inn, dressed in calm, contemporary comfort rather than heavy formality. It is intimate and quietly elegant, the sort of grown-up dining room made for a meal that matters, with service that is warm and precise in equal measure. Dress smart. The whole house feels family-run, because it is.
Best for an Anniversary
Auberge du Cheval Blanc is Bayonne's anniversary table. A one-star kitchen held steady since 1995, an eighteenth-century coaching-inn room and that hot Grand-Marnier soufflé to finish give an evening real weight without stiffness. Book a dinner menu, build toward the soufflé, and let the family's warmth do the rest. The same poise makes it an ideal room for a proposal.
Not for
Not for a quick casual bite or a big lively group — this is an intimate, one-Michelin-star coaching-inn dining room built for a slow, special-occasion dinner for two or a small table.
Frequently Asked
Is Auberge du Cheval Blanc worth it?
Yes. It is Bayonne's one-Michelin-star restaurant, held by chef Jean-Claude Tellechea since 1995, with refined Basque cooking and a famous hot Grand-Marnier soufflé. A €29 lunch and €48–74 dinner menus make a starred kitchen unusually accessible. Go for a special dinner.
Who is the chef at Auberge du Cheval Blanc?
Jean-Claude Tellechea, whose family has run the house since 1959. He has held one Michelin star since 1995 and is an Ambassador of Bayonne Ham, cooking a refined, modern take on Basque terroir.
What should I order at Auberge du Cheval Blanc?
Lean into the Basque specialities — foie gras, crispy hake, dishes built on Bayonne ham — and finish with the signature hot Grand-Marnier soufflé. The dinner menus at €48 and €74 are the best way to see the kitchen's range.
Is Auberge du Cheval Blanc good for an anniversary?
Very. The one-star kitchen, the eighteenth-century coaching-inn room and the celebratory soufflé finish make it Bayonne's natural special-occasion table — see more ideas on the best restaurants for an anniversary guide.
Small starred room — book a few days ahead via the restaurant site, longer out for festival weekends.
Affiliate disclosure: Restaurants for Kings may earn a commission when you book through our reservation links, at no cost to you. Our scores are editorial and never paid for.
