Cédric BECHADE

Réserver Voir le menu

Cédric BECHADE

Born in Limoges on December 12nd of 1976.

 

Today:

 

Chef – Director of l’Hostellerie de Plaisance of Saint-Emilion in February 2014, www. www.hostellerie-plaisance.com, restaurant of 50 seats, hotel of 17 luxury rooms. L’Hostellerie de Plaisance was taken by Chantal and Gerard Perse since 2002.

 

Chef and owner of the Auberge Basque, www.aubergebasque.com, situated at 7 km of Saint Jean de Luz,, restaurant with 40 seats and a hotel of 12 charming rooms. L’Auberge Basque is openened since 2007.

 

Revelation of the Year for the Gault-Millau guide (2008)

Inkeeper of the year for the PUDLOWSKI guide

1 star at the Michelin guide

 

Professionnal Background:

 

Until December 2006 : chef of the restaurant La Cour Jardin at PLAZA ATHENEE PARIS for Alain DUCASSE and in charge of the receptions, the bar and the gallery of the plaza.

 

During 10 years he worked with Alain DUCASSE in Paris where he participated to the development of the Alain DUCASSE restaurant avenue Raymond POINCARE then to the development of the Alain DUCASSE restaurant at the Plaza Athenee.

 

He was second of Jean-François PIEGE from September 2000 to January 2005 for Alain DUCASSE in the same Plaza Athennee.

 

Cedric worked a little year at the Hotel de Crillon in Paris before joining Alain Ducasse.

 

He started his carrier 18 years ago at the hotel du Palais in Biarritz with Jean-Marie GAUTHIER during 2 years, he was seduced during the period by the Basque Country and he promised to go there back some day.

 

He did his military service in the kitchens of the Palais de l’Elysee at the service of the French President, Mister Jacques Chirac.

 

He studied at the professional High school of Souillac until obtaining his professional baccalaureate with his teacher Richard FILLIPPY who made him meet Alain DUCASSE.

 

Bibliography:

 

PLANCHA PARTY, Les éditions culinaires

April 2010

 

L’ŒUF, Patrick MICKANOWSKI  Edition FLAMMARION

October 2006

 

PLANCHA MANIA, Editions LEC.

October 2005

 

LIVRE COCO, Les éditions Phaidon

October 2010

 

Participation active avec Jean-françois PIEGE aux recettes du Grand Livre de Cuisine d’Alain DUCASSE, FEBRUARY 2001.

This weekend I was inspired by a cast of sixty students that performed in a musical tribute.