Source: ©Chevalblanc
Copyright: Creative Commons 4.0
La posada data del siglo XVIII y la familia Tellechea lleva medio siglo haciendo las delicias de los bayoneses. La fidelidad del Cheval Blanc es, pues, una virtud imperecedera, y Jean-Claude, que lleva treinta años cocinando, sabe de lo que habla cuando se trata de jamón y merluza. Con sus tres luminosos comedores, no se duerme en los laureles, privilegiando la identidad tanto en el plato como en el ambiente: Xamango Parmentier con jugo de ternera trufado, Merluza con mayonesa de judías de maíz de Béarn, Soufflé caliente con Grand Marnier, etc
Source: OT Bayonne
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Address: 68 rue Bourgneuf, Bayonne
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Source: ©Chevalblanc
Copyright: Creative Commons 4.0
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Source: ©Chevalblanc
Copyright: Creative Commons 4.0
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