Auberge du Cheval Blanc

The post house dates back to the 18th century, and the Tellechea family has been treating the people of Bayonne for half a century. The loyalty of the Cheval Blanc is therefore a perennial virtue and Jean-Claude, who has been cooking for thirty years, knows what he is talking about when it comes to ham or hake. With its three brightly lit dining rooms, he never sleeps on the land, favoring identity in the plate as well as in the atmosphere: Xamango Parmentier with truffled veal juice, Hake with Béarn corn bean mayonnaise, Hot Soufflé with Grand Marnier

DATAtourisme France