Source: ©Chevalblanc
Copyright: Creative Commons 4.0
La casa della posta risale al XVIII secolo e la famiglia Tellechea cura gli abitanti di Bayonne da mezzo secolo. La fedeltà dello Cheval Blanc è quindi una virtù duratura e Jean-Claude, che cucina da trent'anni, sa di cosa parla quando si tratta di prosciutto o nasello. Con le sue tre sale luminose, non si adagia sugli allori, privilegiando l'identità nel piatto come nell'atmosfera: Xamango Parmentier con succo di vitello tartufato, Nasello con maionese di fagioli di mais del Béarn, Soufflé caldo con Grand Marnier
Source: OT Bayonne
| | Public | Danish • Dutch • English • French • German • Spanish
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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